Cooking recipe and tricks

1. For the prawn and cod gyoza: cut the tiger prawns in half, keeping the tail end tips to one side for presentation of the gyoza.

2. Combine the prawn meat and cod fillet in a food processor and blitz to a coarse paste. Add celery, coriander, soy, sake and shichimi to the fish paste and mix to evenly incorporate.

3. Place a tablespoon of the mix in the centre of each wheat wrapper and then push the prawn tail into the fish paste. Fold and form each gyoza using a little water to help them stick.

4. Heat a medium pan and brown the bases of the gyoza with a touch of oil for 1.5 – 2 minutes. Then add a good splash of water and cover to steam for 3-4 minutes.

5. Serve with a garnish of coriander, red chilli, nori and a good helping of fresh lemon zest.

6. For the beef and kimchi gyoza: put all ingredients apart from the wrappers into a food processor, season with black pepper then pulse to combine.

7. Place a tablespoon of mixture into the centre of each wrapper and use a touch of water to seal.

8. Pan fry the base until golden, add a good splash of water and cover to steam for about 3 minutes. Ensure all water has been absorbed and base is crisp.

9. For the dipping sauce: mix ingredients together and serve in small bowl.

Tags: cake, soup

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