Spicy Wontons & Crispy Gyoza with Beronia Rioja Gran Reserva

Prep & Cook time: 1 hour

Total Time: 35 mins

Serves: 4

Ingredients:

For the filling

• Wonton wrappers
• Gyoza wrappers
• 150g raw king prawns, finely minced
• 200g pork mince
• 50g mushrooms, finely chopped
• 3 spring onions, finely chopped
• Small bunch chives, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger paste
• 2 tbsp light soy sauce 
• ½ tbsp chilli oil 

For the sauce

• 2 tbsp chilli oil 
• 1.5 tbsp soy sauce
• 1 tbsp black vinegar 
• 2 tsp toasted sesame seeds

To serve 

• Cucumber salad

Method:

1. Start by making the filling. Combine the pork, prawns, mushrooms, spring onions, garlic, ginger, soy sauce, chilli oil. 
2. Make the wonton sauce by mixing chilli oil, soy sauce, vinegar, and sesame seeds to taste.
3. For the gyoza - add a teaspoon of mixture to the middle of the wrapper, then wet half of the edge. Fold in half, pinch and pleat one side against the other five or six times. Repeat.
4. For the wontons - add a teaspoon of mixture to the middle of the wrapper, then wet half of the edge. Fold in half, either diagonally (triangle shape) or horizontally (rectangle shape). Wet the bottom right corner, then bring the bottom two corners together and pinch. Repeat. 
5. Boil the wontons for 5 minutes, then drain (carefully).
6. Toss in the sauce, and top with chives.
7. Cook the gyoza - add to a pan with a splash of vegetable oil over medium/high heat. Once browned on the bottom, add a splash of water and cover. Steam for 5 minutes until cooked through. 
8. Plate up the gyoza, drizzle with sesame oil, top with sesame seeds, and finish with spring onions.
9. Serve both dumplings with Beronia Rioja Gran Reserva and cucumber salad. Cheers!

Recipe by Spencer Lengsfield @spencooks.