So being a 20 something and living back at home isn’t ideal. I know this. I long for the days of my own apartment again however because I work from home it sort of doesn’t make sense to leave and then come back every day for work and then let’s face it, probably stay for dinner, and then sometimes end up staying the night because I may as well as I am just going to have to come back in the morning anyway and then before too long… what am I wasting my money on rent for?

And living at home isn’t so bad, we all get along, we have fun, we cook together, eat together and essentially it is just like living with friends but they pay for everything. Perfect.

So anyway, that wasn’t really about Gyoza, but this Gyoza recipe is one that brings joy to our, nowhere near empty nester, household. Hope your family enjoys this too.

Makes about 25

250g pork neck, minced in food processor
100g prawn meat, finely chopped
1 cup Chinese cabbage, finely chopped
1 shallot, finely chopped
1 tsp ginger, grated
1/4 cup water chestnuts, drained and finely chopped
1/2 tsp salt
1 tsp soy sauce
1/2 tsp white sugar
1/2 tsp sesame oil
20-30 gow gee wrappers
3 tbs oil

Sauce
2 tbs chilli oil
2 tbs soy sauce
2 tsp rice vinegar

In a large bowl, combine pork mince, chopped prawns, cabbage, shallot, ginger, water chestnuts, salt, soy, sugar and sesame oil. Mix well with your hands to combine. Place in the fridge for an hour or so to bind and let the flavours develop.

After an hour I like to cook up a small amount in a frypan to taste and check seasoning, you can adjust to your personal taste.

Once the mix is to your liking, its time to wrap. Place a tablespoon of the mixture into each of the wrappers. Fold the wrappers and seal by pushing the two sides together and making a slight fold on the edge. Continue until all the mixture is gone. Please note you may need more or less filling depending on the size of your wrappers.

In a large deep frypan, heat 3 tablespoons of oil over medium heat. Place the gyozas in the pan, seam side up. Let sizzle and brown for 30 seconds to a minute. Check the bottom until you get the desired colour. Then pour about a 1/2 of a cup of water into the pan. Place lid on fry pan and let steam for 6 to 7 minutes. Once the water has evaporated and the wrappers have gone crinkled, soft and translucent they are ready.

Serve drizzled with a little sauce. It is also nice to serve with a sweet egg roll and pickled cucumber for contrasting flavours.