Prawn and scallop gyoza - Recipes - Food & Drink - The Independent It's fun making your own dumplings. I tend to be a bit more Chinese and Thai with my chilli than Japanese, so I've made these quite hot, but you can easily use less chilli if you prefer. 1cm ginger, roughly chopped 4 spring onions 2 garlic cloves, chopped 150g/5oz raw shelled prawns, half left whole, the other half finely chopped 100g/3½oz scallops, finely chopped 2 tbsp snipped chives 75g/3oz Chinese cabbage, finely shredded 1 tbsp miso paste 1 tsp crushed chillies 1 tsp sesame oil, plus about 4 tsp for frying 20 gyoza wrappers About 2 tsp groundnut oil, for frying For the dipping sauce 3 tbsp soy sauce 1½ tbsp rice vinegar Pulse the ginger, spring onions, garlic and the whole prawns with a food processor to make a paste. Add the chopped prawns, scallops, chives, cabbage, miso, chillies and 1 tsp of the sesame oil. Pulse a few more times until well combined. Put a gyoza wrapper on the work surface, place a teaspoonful of filling in the middle, run a wet finger around the edge of the wrapper, then fold the wrapper over to form a crescent shape, pinching the edges together into pleats to seal in the filling. Repeat with the remaining filling, keeping the prepared gyozas on a lightly oiled plate, under a tea towel, to stop them from drying out. Heat 1 tsp groundnut oil and 2 tsp sesame oil in a large frying pan over a medium heat. Add as many gyozas as can fit and fry for 3 minutes, until golden on one side. Now pour in 2 to 3 tbsp of water, lower the heat then cover with a lid. Steam-fry for 2 minutes, or until the dumplings feel firm and the wrappers look translucent. Uncover, increase the heat and cook until all the water has evaporated. Repeat with the remaining gyozas. Combine the soy sauce and rice vinegar and serve with the dumplings as a dipping sauce.