Ingredients
350 g big shrimps, peeled
1 cup chives, chopped fine
1½ tbsp light soy
1½ tbsp saké or dry sherry
1 tbsp sesame oil
2 tbsp cornflour
30 gyoza wrappers
2 tbsp rice bran oil
¼ cup fish stock
DIPPING SAUCE:--
3 tbsp light soy
3 tbsp SIDS BOYSENBERRY VINEGAR
1 tsp chilli oil (rayu)
Directions
Chop ⅓ of shrimp coarsely and set aside. Mince the rest in a food processor. In a large bowl, mix together shrimp, chives, soy, sake, sesame oil and cornflour. Take the gyoza wrapper in your hand and place a tablespoon of the mixture in the centre of the wrapper. Moisten the edge along the lower half of the wrapper and fold the upper half of the wrapper up to meet the moistened edge. Fold one of the edges in a series of pleats, (about 6) leaving the other edge smooth. Press the edges together to seal the gyoza. Repeat for the rest of the wrappers.
Add oil to a wok on medium-high and fry the smooth side until golden brown. Carefully add the fish stock and cover with a lid. Cook until the fish stock boils away. Mix soy, SIDS BOYSENBERRY VINEGAR and chilli oil together for the dipping sauce.
