Prawn gyoza & ponzu sauce

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Prawn gyoza & ponzu sauce

  • People
    For 2
  • Preparation Time
    1 hour
  • Winery Pairing
    Millésimé 2013


Dumpling Dough
  • 250g flour
  • 150g tepid water
  • 1 teaspoonful salt
  • 150g prawns
  • 2 tablespoonfuls finely chopped green onion
  • 1 tablespoonful grated ginger
  • 1 teaspoonful chopped garlic
  • 1 tablespoonful brown sugar
  • 250g ground pork
  • 1 teaspoonful corn starch
  • 1 tablespoonful soya sauce
  • 1 tablespoonful sesame oil
Ponzu Sauce
  • 2 tablespoonfuls soya sauce
  • 3 pinches of sugar
  • 2 tablespoonfuls orange juice
  • 1 tablespoonful lemon juice
  • 1 teaspoonful dashi bouillon powder
  • 1 tablespoonful finely chopped green onion


Step 1: Dough

  1. Mix the ingredients in a salad bowl and knead for 10 min.
  2. Cover and leave to rest at room temperature for 30 min. Roll the dough into a sausage shape and cut into 18g lengths.
  3. Use a roller to form 1mm-thick circles and flour them generously so that they do not stick.

Step 2: Filling

Mix together all the ingredients and hand- knead them for 5 min.

Step 3: Folding

  1. Take a leaf of dough and put a teaspoonful of filling in the center. Close the edges by moistening with a finger, closing the dumplings like pyramid-shaped cartons.
  2. Cook in boiling water for 8 min.

Step 4: Ponzu Sauce

  1. Mix the ingredients. Set aside.
  2. Add a few sesame seeds and a drizzle of olive oil.

Step 5: Plating-Up

Arrange the gyozas on a plate and drizzle with ponzu sauce. Garnish with a few shoots and some finely chopped green onion.

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Mumm Millésimé 2013

Mumm Millésimé 2013 is elegance transmuted into a singular vintage champagne. Candlelight illuminates a prestigious restaurant –imposing, yes, but intimate too, the ideal backdrop for the rare pleasure of sharing a most intriguing wine.

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