Hanetsuki Winged Gyoza
A lacy crisp wing connecting each dumpling. Make a double batch and freeze half.
- Prep
- 35 min
- Cook
- 20 min
- Total
- 55 min
- Serves
- 4
- Level
- Medium
Photo: / Pexels
Hanetsuki Winged Gyoza is made for sharing, ideally with friends pitching in at the counter. Soak shredded cabbage in ice water for 10 minutes and it turns remarkably crisp. A little fat in the pork keeps fillings and stir-fries juicy, so avoid the leanest cuts. A small dish of pickled ginger between bites keeps the palate fresh.
Method
Salt the finely chopped cabbage, let it stand 10 minutes, then squeeze out as much liquid as you can.
Mix the pork, cabbage and chives with the sesame oil, 1 tablespoon soy sauce and a pinch of white pepper, stirring in one direction until sticky.
Place a heaping teaspoon of filling in the center of a wrapper, wet half the edge with water, fold it over and make four or five pleats along one side, pressing to seal.
Heat 1 tablespoon oil in a nonstick skillet, arrange the gyoza flat side down and cook 2 minutes until the bottoms are golden.
Pour in a slurry of 1/3 cup water and 1 teaspoon flour, cover immediately and steam for 5 minutes. Uncover and cook until the liquid evaporates and the bottoms crisp again.
Loosen the lacy wing with a spatula, invert a plate over the pan and flip the gyoza out in one piece.
Serve hot with a dipping sauce of equal parts soy sauce and rice vinegar with a few drops of chili oil.
Chef's note
Keep wrappers under a damp towel so they do not dry and crack.
From the Gyoza and Izakaya Bites counter
Dumplings, skewers and snacks for sharing. Explore more recipes that use the same techniques and pantry.
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