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Gok's Friday Feast 🥙

Gok’s in the kitchen with a Friday feast, a celebratory dim sum platter complete with prawn toast, spring rolls, gyoza & chicken and sweetcorn soup! 



For the filling: 

½ white cabbage, diced small 

1 tbsp table salt 

½  block extra firm tofu, diced small 

½  large carrots, diced small 

1 medium king oyster mushroom, diced small 

2 x shiitake mushrooms, diced small 

2 spring onions, diced small 

1 clove of minced garlic 

½  inch of ginger minced 

2 tbsp corn flour 

2 tbsp light soy

1 tbsp white miso paste 

2 tsp sesame oil

white pepper 

1 tsp of shaoxing rice wine 

gyoza wrappers

2 tbsp oil for frying

water for streaming 

For the Dipping Sauce: 

2 tbsp rice wine vinegar 

2 tbsp light soy

thin batons of ginger root 


1. For the cabbage, place the shredded cabbage into a colander over a bowl, sprinkle with a 1 tbsp table salt, stir and leave to stand for 15 minutes to draw out the moisture. Rinse the cabbage and squeeze out the water. 

2. Mix the filling ingredients  in a large bowl ensuring you incorporate the corn flour. Leave to one side. 

3. Add a tbsp of mixture into the centre of the gyoza wrapper. Fold in half and press the centre. Make two pleats on the left folding into the centre. Repeat on the right and continue until you have used your filling. 

Add 2 tbsp of oil to a large and deep frying pan. Add the dumplings when the oil is hot. Fry off the bottom until golden brown. 

4. Add 1 cup of water mixed with ½ tbsp of corn flour to the pan and cover with a lid, leave to steam until the pastry is cooked and the water is fully evaporated. 

5. Serve with the dipping sauce 

Chicken and sweetcorn soup

Serves: 4


2 chicken breast fillets

300ml chicken stock 

1 x 425g tin creamed corn 

2 eggs, beaten 

2 tablespoons light soy sauce 

salt and white pepper 

1 tablespoon cornflour, mixed with 2 tablespoons water 

1-2 teaspoons sesame oil, to taste

To garnish: spring onions, finely chopped 


1. Heat the chicken stock and 200ml water in a medium pan until boiling. Add the chicken breast then simmer for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pan and allow to cool slightly, then dice the breast meat. 

2. Add 500ml water to the pan and bring to the boil. Add the diced chicken and creamed corn and any other juices from the tin. Stir well to mix, then cook to a gentle simmer for 5-10 minutes, to allow the flavours to mix. 

3. Drop in the beaten eggs and swirl them around in the water so that the eggs cook in strands. Season with the soy sauce and a good pinch of pepper. 

4. Stir in the cornflour paste, continuing to stir until the soup is thickened. Taste and adjust the seasoning as necessary, adding a little more soy sauce if needed. 

5. Finish the soup with a couple of drops of sesame oil sprinkled on the top to taste. Spoon into serving bowls and garnish with the chopped spring onion. 

Prawn Toast

Serves 2


175g raw prawns, chopped

½ grated clove of garlic

½ tsp grated ginger 

1 tsp light soy

2 tsp sesame oil

Pinch of salt 

Pinch of white pepper 

1 egg white 

1 spring onion, finely chopped 

4 slices of medium sliced white bread (crusts cut off)

1 tbsp toasted sesame sesame seed

Flavourless oil (eg vegetable) to shallow fry


1. Place the prawns, garlic, ginger, soy, sesame oil, salt and pepper into a food processor and blitz until smooth. Tip into a mixing bowl and then stir in the egg white and spring onions. 

2. Spread a thick-ish layer of the prawn mixture over the bread, then turn into the toasted sesame seeds.

3. Heat 1cm of oil in a deep frying pan. Add the prawn toast, face down, and cook 1-2 minutes, until golden. Carefully flip the bread over and cook the underside. Cut into triangles and serve.

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