CRISPY skirt gyozas

1. Peel ginger and garlic.
2. Chop and mince ginger, garlic, nappa cabbage and add to mixing bowl.
3. Finely slice spring onions, discard roots and add to mixing bowl.
4. Mince peeled prawns, discard tail and add to mixing bowl.
5. Add pork mince to mixing bowl.
6. Add soy sauce, shaoxing wine, sesame oil, chicken bouillon, white pepper, corn starch and egg to mixing bowl.
7. Mix ingredients by hand for 2-3 minutes or until paste like consistency.

1. Place ~13 to 15g of filling on the centre of gyoza wrapper and fold in half and seal the edges.
2. Repeat step 1 and fold all of your gyoza dumplings.
3. Prepare 200mL of water with 1 tbsp of corn starch and stir to make a slurry.
4. Preheat large nonstick pan with lid on low-medium heat.
5. Once pan is ready, add a drizzle of neutral cooking oil and place your gyozas in.
6. After cooking your gyozas for 1 minute, pour in your corn starch slurry and place lid on top of pan.
7. Switch to low heat and allow the gyoza dumplings to steam for 10-12 minutes, or until the water has evaporated. 
8. Remove crispy gyozas from the pan and garnish with chives.

Your juicy and crispy skirt gyozas are now ready. Enjoy with soy sauce, vinegar and chilli oil.