[Ingredients]
50g fresh shiitake mushroom
350g prawns - peeled
1 clove of garlic - chopped
1tbsp finely grated ginger
2tsp soy sauce
80ml Chinese black vinegar
22 store-bought gyoza wrapper
Some ginger julienne
[Steps]
Place mushrooms in a food processor and blend till finely chopped.
Add in prawns, garlic, grated ginger, soy sauce and 1tbsp (15ml) of vinegar, process until finely chopped.
Place a heaped tsp of filling onto a gyoza wrapper, brush the edges of the wrapper with water and pinch the sides together to seal.
Place dumplings in a bamboo steamer lined with parchment paper, in batches. Place steamer in a wok/large frying pan filled with simmering water and steam for 8mins.
Place remaining vinegar with ginger julienne and serve as a dipping sauce for the dumplings.