Gyoza

Pan-fried Japanese dumplings filled with pork and cabbage, crispy on the bottom and steamed to tender on top.

Ingredients

• 400g large prawns
• 2 cups nori sheets
• a handful of sliced scallion whites
• 1 1/2 tsp white sesame seeds
• 2 tbsp toasted sesame oil
• 1 cup carrots, sliced
• a handful of fresh mitsuba, chopped
• mirin, to taste
• 400ml chicken stock
• 1/2 tsp wasabi paste
• a generous handful of scallions
• pickled ginger, to taste

Instructions

1. 1

   Pat the fresh salmon fillets dry, season generously with salt, pepper, and white sesame seeds, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat toasted sesame oil in a wide pan or heavy pot over medium-high heat and sear the fresh salmon fillets until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the grated fresh ginger and minced garlic over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the shichimi togarashi and scallions, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the fresh salmon fillets to the pan, pour in the dashi stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the fresh salmon fillets is tender and cooked through, roughly 15 mins.

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