King Prawn Gyozaz with Golden Enoki Broth

Ok people I’m not going to lie to you this one is a bit of a chore but well worth it. If you don’t like prawns then by all means use chicken with the same seasoning to the mixture.


You will need:

For the Gyozaz

Dumpling wrappers (pop them in the fridge the night before to defrost)

200g Fresh Prawns

1/2 Inch of Ginger Grated

1/2 Clove of Garlic

2 Spring Onions finely sliced

1-2 Red Thai Chillies

1 tsp Finely chopped Coriander stalks

1 tbs Light Soy

1 tsp Toasted Sesame Oil

Pinch of White Pepper

Juice of 1/2 a lime


For the Broth:

500ml Good Chicken Stock

150ml Water

1 Clove of Garlic

1 Thumb sized piece of Ginger cut in to matchsticks

2 Stalks of Lemongrass

1/2 tsp Cumin Seeds

1 tsp Fresh Coriander Stalks

2-3 Thai Red Chillies finely sliced

2 tbs Light Soy

1 tbs Fish Sauce

Enoki Mushrooms (save to garnish the broth)

Juice of 1 Lime

3 Egg Whites

Pinch of Salt


  1. Firstly prepare your broth. To a deep pan add the stock and all the aromats. With the back of your knife bash the lemongrass to allow the flavours to be released.  Bring the broth to a simmer and cook for 30 minutes to a hour.
  2. Taste the broth before taking it off the heat to see if you are happy with the seasoning and flavour.
  3. Take off the heat and pour the broth through a sieve into a large bowl. Allow the broth to cool before placing in the fridge for an hour.
  4. Meanwhile in a food processor add the filling for the dumplings. Pulse the mixture until you have a paste. Place in a bowl and pop it in the fridge for 30 minutes just to firm up a little.
  5. Take the mixture out of the fridge and assemble the gyozaz. The dumplings normally have a light dusting of flour on them. I like to roll them out just a few times to get the wrapping a little thinner. Then place a teaspoon of filling in the centre. Using your finger wet around the edges of the wrapper and carefully fold in half pinching the wrapper so you don’t get air pockets. You can at this point work from one side to the other gently pinch and fold the wrapper to give the shell like appearance but you don’t have to. Once you have sealed the gyoza gently push down so you get a flat base so it will sit upright in the broth.
  6. Once you have used all your mixture place on a plate, cover with clingfilm and place back in the fridge.
  7. Take your broth out of the fridge and carefully skim off any fat or impurities from the surface. Pour in to as deep pan then add the 3 whites. Turn on the heat and begin to whisk until the broth boils. You will think nothing its happening but slowly white froth begins to form in the top of the broth. Once there is a thick crust to the top of the broth stop stirring reduce the heat and allow to cook for a further 15 minutes. Turn the heat off and allow to cool for 20 minutes.
  8. Place a large sieve or colander over a bowl and lay in a sheet of muslin. Very carefully scoop out the egg white in to the bowl then very slowly pour the broth in. What you ought to be left with is a crystal clear delicious broth.
  9. Pour the broth back in to a clean pan and gently simmer.
  10. In a deep pan add boiling water over half way up and add a good pinch of salt. Carefully drop in the gyozaz and cook for 3-4 minutes. They will start to float to the surface when cooked. Take out and place on some kitchen paper.
  11. Pour the broth in to your bowl and place in as many gyozaz as you’d like. Garnish with the enoki mushrooms, fresh chillies, coriander and some finely chopped chives.



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