Prawn Gyoza and Kimchi in Chicken Broth by Bea Kabiri

We made this broth on Valentine's day and I can honestly say it was one of the tastiest home-cooked meals I've ever eaten. It was a perfect 'occasion' meal with five of us sat round making the dumplings, which are so soft and fresh they basically melt in the broth. Unbelievably delicious.


- 3 spring onion halved and sliced lengthwise into strips - 1 thumb size ginger sliced into long strips - Heat up oil in a stock pot, and throw in spring onion and ginger. Allow these to sizzle and brown on both sides - Add 2-3 tablespoons oyster sauce and cook off briefly - Pour in 6-7 pouches chicken broth and leave flavours to infuse while you prepare the filling.

Dumpling filling:

Mix together: - 1 tablespoon ginger, grated - 3 garlic cloves, grated - 3 spring onions, finely chopped - 150g kimchi, drained, chopped finely - 450g prawns, minced finely - Season with a few tablespoons of soy sauce, a splash of toasted sesame oil + lime juice

Make the wontons by wetting the diameter of the wrappers with a bit of water, fill with 1 teaspoon of prawn filling and seal.

Shallow fry the wontons in groundnut oil in batches until browned on both sides.


Quarter bok choy lengthwise and add to stock pot along with wontons. Place lid on and allow to simmer for a couple of minutes until bok choy is softened and wontons are cooked through

Serve with chilli oil, spring onions, fresh coriander & kimchi.

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