Avocado and Prawn filled deep fried gyoza 揚げ餃子

Ingredients

• 6prawns
• ½avocado
• a pinchsalt and pepper
• ½ tbsplemon juice
• 12gyoza wrappers
• enough for deep-fryingvegetable oil
• as neededlemon, cut into wedges, to serve

Instructions

1. 1

   Prepare the prawns

   Clean, peel and devein the prawns. Bring water to the boil in a small saucepan, then cook the prawns for a few minutes, until they curl and change colour. Drain and leave them to cool.

2. 2

   Chop the prawns

   Chop the cooled prawns and set them aside.

3. 3

   Scoop the avocado

   Halve the avocado, score the flesh and scoop it out with a spoon.

4. 4

   Mix the filling

   Put the prawns and avocado in a medium bowl and mash them together. Season with a pinch of salt and pepper and the lemon juice.

5. 5

   Fill the wrappers

   Set a gyoza wrapper on a chopping board or other work surface. Put about 1 tbsp of filling in the centre.

6. 6

   Seal the gyoza

   Dampen half of the wrapper’s edge with a little water on your fingertip. Fold the wrapper in half and press the edge closed with a fork.

7. 7

   Heat the oil

   Pour enough vegetable oil into a deep-frying pan, if you have one, or a frying pan. Heat it to about 180 °C (356 °F).

8. 8

   Fry in batches

   Deep-fry the gyoza a few at a time. When they are golden brown, drain off the excess oil and place them on a wire rack lined with kitchen paper. Repeat with the remaining gyoza.

9. 9

   Serve with lemon

   Serve the gyoza with cut lemon.

What are gyoza?

Gyoza are Japanese dumplings, commonly filled, folded and cooked in a pan or by frying. This version takes a different route with deep-fried wrappers and a filling of prawn, avocado and lemon.

The crisp casing contrasts with the soft, savoury filling, while lemon helps keep the avocado from tasting too rich.

Nutrition and macros by portion

The nutrition label shows one serving as written: 71 calories, 2g protein, 11g carbs, 1g fat.

The wrappers provide most of the carbohydrates, while the prawns contribute protein and the avocado and frying oil contribute fat. Serve the gyoza with vegetables or salad to round out the plate.

The prawn and avocado filling

Cooked prawns: boiling them first means the filling is ready before the gyoza go into the oil. Cool them before chopping and mixing.

Avocado: mash it with the prawns until combined, but leave a little texture if you prefer the filling less smooth. Lemon juice seasons the mixture and adds freshness.

Folding and sealing

Filling: keep to about 1 tbsp in the centre of each wrapper so the edge has room to close. Too much can make sealing difficult.

Seal: wet only half of the edge, fold the wrapper over, then press it closed with a fork. Check for gaps before frying.

Getting a crisp finish

Oil temperature: aim for about 180 °C. If the oil is too cool, the wrappers may absorb more oil; if it is too hot, they can brown before the filling is heated through.

Batch size: fry only a few at a time, as directed, and let the oil return to temperature between batches if needed. Drain the cooked gyoza on a rack lined with kitchen paper.

How to serve them

Serve the gyoza hot with cut lemon, as the recipe suggests. They can be offered as finger food or served as a light meal.

For a more substantial plate, add a simple salad or steamed vegetables alongside.

Timing and doneness

The stated total time is 30 minutes, including preparing the filling, folding the wrappers and frying them. Cooking time for the prawns is given as a few minutes rather than an exact duration.

Look for prawns that have curled and changed colour, then fry the sealed gyoza until their wrappers are golden brown.

Recipe notes & tips

• Cool the cooked prawns before mixing them with the avocado.
• Keep the wrappers covered while you fill the gyoza so they do not dry out.
• Use about 1 tbsp of filling per wrapper, as directed.
• Press the folded edges firmly with a fork to help prevent leaks.
• Fry a few gyoza at a time and drain them on a rack lined with kitchen paper.

Variations

• Extra lemon: serve with more lemon wedges for a brighter finish.
• More pepper: add a little extra black pepper to the filling.
• Herb addition: mix finely chopped fresh herbs into the filling.
• Crispier batch: fry in smaller batches so the oil stays hot.
• Vegetable side: serve with steamed vegetables for a more substantial meal.

Common mistakes to avoid

• Overfilling the wrappers: use about 1 tbsp of filling so the edges can seal.
• Leaving the edges dry: dampen half of the wrapper edge with a little water before folding.
• Loose seals: press the folded edge firmly with a fork and check for gaps.
• Crowding the pan: fry only a few gyoza at a time to help them brown evenly.
• Skipping the drain: transfer golden gyoza to a rack lined with kitchen paper to remove excess oil.

How to store

For the best texture, serve the gyoza straight after frying. Refrigerate leftovers in a covered container and eat within 1–2 days; reheat in an oven or air fryer until hot and crisp, rather than in a microwave.

Frequently asked questions