Avocado and Prawn filled deep fried gyoza 揚げ餃子

Method16 steps · about 30 min

1. 1

   Step 1: Clean, peel, and devein the prawns (6).

   Uses 6 prawn

2. 2

   Step 2: Boil water in a small saucepan and cook the prepared prawns for a few minutes until their flesh is pearly-opaque and firm throughout.

   Uses Cleaned peeled deveined prawns · Water as needed for boiling prawns

3. 3

   Step 3: Drain the cooking water and cool the prawns down.

   Uses Cooked prawns in boiling water

4. 4

   Step 4: Chop the prawns and set aside.

   Uses Drained cooled cooked prawns

5. 5

   Step 5: Use the listed half avocado: score its flesh and scoop it out with a spoon.

   Uses 1/2 avocado

6. 6

   Step 6: Place the prawn and avocado in a medium bowl and mush them together.

   Uses Chopped cooked prawns · Scooped half-avocado flesh

7. 7

   Step 7: Season with a pinch of salt and pepper and lemon juice (1/2 tbsp).

   Uses Mashed cooked-prawn and avocado filling · pinch of salt and pepper · 1/2 tbsp lemon juice

8. 8

   Step 8: Put one wrapper on the work surface and add about one tablespoon filling in its centre, sharing the prepared filling among the twelve wrappers. Avoid overfilling.

   Uses One gyoza wrapper · About 1 tbsp filling, sharing the full mixture across 12 wrappers

9. 9

   Step 9: Wet the half of the gyoza wrapper edge with a little bit of water on your finger tip.

   Uses Wrapper with portioned filling · A little water to moisten wrapper edges

10. 10

    Step 10: Fold the wrapper in half and press the edge with a fork to seal. Repeat filling, moistening and sealing for all twelve wrappers.

    Uses Filled wrapper with moistened edge

11. 11

    Step 11: Put suitable deep-frying vegetable oil in a deep pan, no more than one-third full, or follow the fryer’s fill line.

    Uses vegetable oil for deep frying

12. 12

    Step 12: Heat the oil to about 180°C (356°F), using a frying thermometer.

    Uses Deep-frying oil in pan

13. 13

    Step 13: Deep fry the wrapped gyoza a few at a time.

    Uses Sealed filled gyoza · Deep-frying oil at 180°C

14. 14

    Step 14: When the wrappers are golden and crisp and the already cooked filling is hot, lift the dumplings out, drain excess oil and place on a paper-lined wire rack.

    Uses Gyoza frying in small batches

15. 15

    Step 15: Repeat frying and draining the remaining sealed gyoza in small batches.

    Uses Remaining sealed uncooked gyoza · Heated frying oil · Drained cooked gyoza

16. 16

    Step 16: Serve the hot crispy gyoza with optional cut lemon wedges.

    Uses Twelve cooked drained prawn-avocado gyoza · Cut lemon wedges for serving, amount unspecified