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<Repeats> 20:55 / Wed. 2:55 (UTC)
Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)

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1 day 7 hours 45 min

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Seafood

Seafood

Chinese-style Dumplings with Shrimp

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Ingredients (Serves 4)
*50g/ 2oz Chinese chives
*200g/ 7oz prawns
*100g/ 4oz ground pork
*1 tbsp sake
*1/2 tsp salt
*Pepper to taste
*2 tsp finely chopped fresh ginger
*2 tbsp chicken soup made from a pinch of granulated chicken stock powder dissolved into hot water
*1 tsp potato starch
*1 tbsp sesame oil
*20 thin gyoza pastry skins (dumpling wrappers)
*1+1/2 tbsp vegetable oil

Dipping sauce
*Soy sauce to taste
*Vinegar to taste
*Chili oil to taste

1 Cut the Chinese chives into 1cm lengths.

2 De-vein the prawns by bending the prawns. Pull out the dark vein with a toothpick. Cut the prawns in half and mince them finely with a knife. Cut the rest of the prawns into larger 1cm square pieces.

3 Put the minced prawns and ground pork together in a bowl and mix well. Add sake, salt, pepper, chopped ginger and the soup and mix together. When well mixed, add the potato starch and sesame oil. The sesame oil gives the mixture an appealing aroma and taste. Finally, add the Chinese chives.

4 Scoop the mixture onto a pastry skin with a knife or spoon. Put the mixture on each pastry skin and fold it over.

5 Heat the oil in the frying pan on medium. Put the dumplings in the pan and fry them for a short time. Add a little water. Then put the lid on. When most of the liquid is gone, remove the lid and add a little sesame oil on top. Cook until crispy. Brown on one side, turn over and brown the other side. Cook it throughout.

6 Serve immediately with the dipping sauce.

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