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No. 0350 Japanese Free recipe

Hanetsuki Gyoza with Lacy Crisp Wings

A thin slurry of flour and water poured into the pan bakes into a delicate, golden lattice that joins every dumpling in one shatteringly crisp sheet. Flip it out whole for a dramatic presentation, then break off pieces and dunk them into tangy vinegar soy sauce.

4.8 from 466 cooks

Row of pan-fried gyoza joined by a thin lacy crisp skirt on a white plate
Photo: Airam Dato-on on Pexels
Prep
35 min
Cook
15 min
Total
50 min
Serves
3
Level
Hard
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Method 6 steps

  1. Mix the pork, cabbage, scallions, ginger, 1 tbsp soy sauce and sesame oil until tacky. Fill and pleat each wrapper into a crescent.

  2. Whisk the flour into the cold water until no lumps remain.

  3. Heat the oil in a 10 inch nonstick skillet over medium-high heat. Arrange the gyoza in tight rows and fry 1 minute until the bottoms start to color.

  4. Pour the flour slurry around the dumplings, cover and steam for 6 minutes until the wrappers are translucent.

  5. Uncover, lower the heat to medium and cook 4 to 6 minutes until the liquid is gone and a thin golden lace forms and releases from the pan edges.

  6. Place a plate over the skillet and invert in one confident motion. Serve with vinegar and soy stirred together.

Tap a step to mark it done.

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