Ingredients:

  • 0.5 lb ground chicken breast
  • 0.5 lb raw prawns, peeled and deveined
  • 2 stalks garlic chives, finely chopped
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp white pepper
  • 0.25 tsp salt
  • 26 gyoza or wonton wrappers
  • 1 tbsp avocado oil
  • 0.25 cup water

Instructions:

  1. Place the ground chicken breast and raw prawns into the food processor. Pulse 5–8 times until the mixture looks like a coarse paste; do not over-process into a smooth puree.
  2. Transfer the protein paste to a bowl. Stir in the chopped chives, grated ginger, minced garlic, soy sauce, sesame oil, white pepper, and salt. Mix until the filling is tacky and evenly distributed.
  3. Place one wrapper in your palm. Scoop 1 tbsp (15g) of filling into the center. Lightly moisten the edge of the wrapper with water, fold in half, and pinch the edges firmly, creating 3–4 small pleats if desired.
  4. Heat avocado oil in a skillet over medium-high heat. Arrange the dumplings flat-side down and fry for 2–3 minutes until the bottoms are deep mahogany-colored brown.
  5. Pour in 1/4 cup of water and immediately cover with a tight-fitting lid. Steam for 5–6 minutes.
  6. Remove the lid and continue cooking for 1–2 minutes until the water has evaporated and the bottoms are crisp.