To Prep the Dough
- For the dough, place flour in the bottom of a large bowl, gradually add water while mixing until it starts to pull away from the sides of the bowl, then work into a smooth dough while kneading with hands. Cover in plastic wrap and set aside for at least 30 mins.
- Using your hands, create a ring shape by gently working the dough from the centre out, gently pulling while rolling through hands until dough is approximately 2.5cm thick. Slice the dough and open into a long tube.
- Cut 2.5cm lengths approx. 10g in weight each, slicing on a slight angle to create a triangular shape. Turning the tube of dough 180° after each cut, repeat with remaining dough.
- Lightly flour the surface of your board or bench, and using a small rolling pin, roll each piece into a dumpling wrapper rolling with one hand and rotating with the other hand. The centre of the skin will naturally be a little thicker using this method.
To Make the Filling
- For the filling, place prawns, spring onions, snow peas, ginger and stevia in a bowl and stir thoroughly to combine. Mix curry and half of water in a small jug, and then pour mix into bowl. Thoroughly combine, adding more water if needed. Mix should hold, but be slippery.
To Make the Dumplings
- Place dumpling skins on a lined tray with baking paper.
- Brush edges with water.
- Fold middle bottom to middle top and pinch to seal. Pinch and fold left to middle until closed, then right to middle until closed, and approximately three pleats each side of centre.
- Place oils in a large non-stick frying pan, heat to medium. Place flat sides of dumpling into the frying pan. Fry base for 1-3 mins or until golden and crispy.
- Pour 50-100ml of water on the bottom of the frying pan and place lid on top. Allow to cook for 5-10 mins.
To Make Dipping Sauce
- Whilst dumplings are steaming, prepare dipping sauce by stirring all the ingredients together in a small bowl.
- Serve gyoza with the dipping sauce.