Ingredients

• 1 packet of gyoza kawa dough slices(300g)
• 1,8 kg ground beef
• 1 tablespoon grated ginger
• 450 g raw peeled prawns
• 1 bunch of green spring onions
• pinch of white sugar
• 3 leaves of chopped Chinese cabbage
• vegetable oil

• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/4 cup water
• 1 minced shallot
• salt
• ground black pepper

Cooking guidelines

Mince the peeled raw shrimp and mix with the ground beef in a large bowl. Add white sugar, ginger, Chinese cabbage, shallots, soy sauce, finely chopped green onions, sesame oil, pepper and salt. Mix everything thoroughly. Take the slices of dough one by one, run a finger dipped in water around the edge and put a heaping teaspoon of filling in the middle of each. Fold the dough over and press the edges together in a semicircle.

Heat the oil in a taller frying pan over a medium heat and place the dumplings in it, flat side down. Increase the heat and fry them for about 2 minutes until they start to brown. Now turn the dumplings over, put them back in the pan close together and pour water over them. Cover the pan and bring the water to the boil. Once it starts to boil, remove the lid and cook the dumplings uncovered until the water has evaporated. Arrange the finished dumplings on a serving plate in a fan shape and serve with soy sauce if you like.