Abalone Seafood | Swanson Paua Gyoza Recipe
This paua gyoza recipe is from the Swanson tribe in Taranaki, New Zealand. Former New Zealand spearfishing champion and a recent guest on the show Pat came up with this recipe with his daughter hazel who both clearly share some culinary skills! Paua is a special seafood as the black meat can be delicious when cooked right! The shells are beautiful and so not a bit of these sea snails is wasted, perfect food for the ocean-loving spearo. Check out Pats recipe below.
I saw Pat post this pic on the New Zealand Spearo Forum page on Facebook. Several people (including me) pestered him for the recipe.
Pāua is the New Zealand Maori name for the highly prized Abalone. Paua or Abalone is comprised of three species of large edible sea snails. In the USA and Australia Paua is known commonly as abalone however the Aussies have a bunch of names for them such as ear shells, sea ears, muttonfish or muttonshells. The South Africans call them Perlemoen and in the UK the poms call them Ormer Shells.
Paua Gyoza Recipe
- 3 paua. You can use minced paua, but I prefer chopped, as finely as possible (it offers more texture)
- Dumpling wrappers from any Asian supermarket (pictured below)
- 1 chopped spring onion
- 1 tablespoon of mirin
- 1 teaspoon of minced garlic
- 1 teaspoon or sesame oil
- 1 teaspoon of ginger (optional)
- Some finely chopped coriander (optional)
- Salt and pepper (to taste)
1. Add a teaspoon of sesame oil, a tablespoon spoon of mirin, and some salt and pepper. Mix and chill.
2. Put a scant teaspoon on each dumpling wrapper, then pinch and seal.
To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). For more information check out this in-depth dumpling post
3. Heat a non stick frying pan with some oil. Then put the prepared dumplings in a rosette in the pan, tightly packed. Cook them, shaking from time to time for a few minutes until they are well browned underneath.
4. After that add half a cup of water to the pan, and put a lid on it, and allow to steam for a few minutes, then remove the lid, and evaporate the water again shaking the pan.
5. Once the water has gone, tip out onto a plate or platter.
6. Dip them in a sauce made from crushed chilli in oil, rice wine vinegar, lemon juice, soy sauce and sesame oil (make to taste).
Enjoy, Pat and Hazel