12 Comments to 'Prawn and Vegetable Gyoza Dumplings with Marinated Carrot and Cucumber Salads'
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At our recent Chinese New Year dinner, our friends gave us some left-over gyoza wrappers in case we wanted to make our own. Which we did!
So this evening when I arrived home, Kerri had minced some prawns and mixed them with chopped spring onions, water chestnuts, carrots and celery in an approximation of this recipe. We wrapped these in the wrappers and pan fried them quickly to brown them before putting them into the oven for a while to cook through.
To eat with them, Kerri also made a marinated cucumber salad and a marinated carrot salad, both with toasted sesame seeds and both of which we have had before and liked.
It went together well, but the gyoza didn’t turn out quite as tasty as those we’d had at our friends. Clearly we need more practice.