Gulf News 'Your Ramadan Table' food show: Prawn and shitake gyoza with sesame soy dressing

Gulf News 'Your Ramadan Table' food show: Prawn and shitake gyoza with sesame soy dressing

Chef John Buenaventura's go-to crispy, savoury, and satisfying fried dumpling snack

Video Credit: Anas Thacharpadikkal/ Gulf News

Preparation time: 45 minutes

Cooking time: 20 minutes

Serves: 2 to 3


200 gms prawns (deveined and chopped)

100 gms shitake mushrooms (chopped)

5 gms ginger

5 gms garlic

40 ml white vinegar

2 eggs

5 gms Chinese chives

10 gms spring onions

30 ml sesame oil

½ tsp Chinese 5 spice powder (store bought)

1 tbsp dark soya sauce

1 tbsp regular soy sauce

1 tsp baking soda

1 tbsp cornflour

10 gms chillies

2 gms white pepper

Salt to taste

40 gms sugar

Dumpling wraps as needed (store bought)


In a bowl, add chopped prawns and shiitake mushrooms, then thinly chopped Chinese chives and spring onions (including the stem for more flavour).

Next, grate or chop ginger and add a few chopped garlic cloves. Season the mixture with black pepper, then add two eggs, one teaspoon of baking soda, and one tablespoon of corn flour to bind it together. Add sesame oil, salt, and Chinese five spice powder, and combine everything. Keep it aside. Keeping the mixture aside for 2 to 3 hours in the chiller is best.

To make the sauce for the gyoza, start by roughly chopping some garlic, grating ginger, and chopping a whole spring onion in a bowl. Then, add chopped red chillies, one tablespoon of dark soy sauce, one tablespoon of regular soy sauce, one tablespoon of white vinegar, one tablespoon of brown sugar, and one tablespoon of sesame oil. Combine everything well and set it aside.

To make Gyoza glue (dim sum glue), add corn flour and water to a bowl and mix to make a thick paste. Set it aside.

Now take the store-bought gyoza wrap, place a spoonful of the mixture in the middle, dip your finger into the gyoza glue, rub it on the sides of the wrap, fold it in half and seal it properly. Repeat the process until the mixture is finished. Put the sealed gyozas in a steamer.

Meanwhile, mix some corn flour and water in a bowl, and take a saucepan. Over a medium flame, add some water, place the steamed gyoza, and pour the corn flour mixture around the edges of the pan to create a crispy texture on the gyoza. Keep it on the stove until the water evaporates and forms a nice golden brown crispy texture underneath. Once done, turn off the flame.

Serve the gyoza with soy sauce dressing and chilli sauce (optional), and garnish with chopped spring onions. Enjoy!


Don't keep the dumpling wraps open while making them; always cover them with a wet cloth to avoid dryness.

Ensure to oil the tray's surface where you put the gyoza so they won't stick to it.

A well-made gyoza is a bite-sized bundle of joy, bursting with flavours and crispy satisfaction. The key to making perfect gyoza is patience and precision. Take your time to craft each dumpling carefully and enjoy.

- Chef John Buenaventura, Executive Chef and Host of Your Ramadan Table by Gulf News

Join us for the next recipe tomorrow!

Do you have a favourite Ramadan recipe to share? Write to us at

This website stores cookies on your computer. These cookies are used to improve your experience and provide more personalized service to you. Both on your website and other media. To find out more about the cookies and data we use, please check out our Privacy Policy.