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dumplings arranged on black plate with chopsticks
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5 from 10 votes

Prawn Gyoza Recipe (Pan Fried Dumplings) with Chilli Soy Dipping Sauce

Crispy and juicy gyoza, filled with a mouth-watering prawn, garlic and ginger filling and served with a soy and chilli gyoza dipping sauce. Bursting with flavour and so easy to make at home - you will want to make this delicious prawn gyoza recipe again and again and again!
Prep Time30 mins
Cook Time15 mins
Course: Appetizer, Side Dish
Cuisine: Japanese
Servings: 35 dumplings
Calories: 44kcal


  • 400 grams prawns (green prawn meat, peeled and chopped)
  • 2 spring onions chopped
  • 1 shallot (small) peeled and chopped
  • 3 cloves garlic peeled and chopped
  • ginger 2cm piece, peeled and chopped
  • 2 tbsp coriander fresh, chopped
  • salt and pepper
  • 35 gyoza wrappers
  • 2 tbsp canola oil or vegetable oil

Dipping Sauce

  • 4 tbsp soy sauce light or dark
  • 2 tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sriracha chilli sauce (or alter the measurement to suit your taste)


For the dipping sauce.

  • Stir the ingredients together in a small mixing bowl until combined. Set aside until ready to use. 

For the gyoza

  • For the filling, place the prawns, onions, shallots, garlic, ginger and coriander into a food processor with a generous pinch of salt and pepper.
  • Place the chopped ingredients into a food processor and pulse on low-medium speed until the mixture is just combined and sticking together, but still has some small chunks.
  • Lay the gyoza or wonton wrappers onto a clean surface. Place a teaspoon of the filling onto each wrapper. Use a pastry brush to brush a little water on to the edges of the wrapper and then fold the wrapper in half. Pinch the edges together firmly to seal. Repeat until all gyoza are folded.
  • Heat the oil in a large frying pan over medium heat and place gyoza into the frying pan, bottom side down. You may need to cook in batches. Fry one side of the gyoza until crisp and golden.
  • Add approximately 100ml water into the hot pan and cover with a lid.
  • Allow the gyoza to steam for around 5 minutes or until cooked through. The water should evaporate by this time. Repeat process with remaining gyoza. Serve immediately with the gyoza dipping sauce and (optional) top with toasted sesame seeds and chopped coriander. Enjoy!


These gyoza can be made in bulk ahead of time and frozen in batches, ready for whenever the craving hits! Simply separate the layers with baking paper and store in an airtight container in the freezer. There is no need to thaw the gyoza first, they can be cooked straight from the freezer. Just cook them in the pan for a few minutes longer. 


Calories: 44kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 250mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg