Gyoza with Wings

Gyoza with Wings (or Hanetsuki Gyoza) is a type of Japanese dumpling filled with juicy,
savory ingredients that is pan-fried to crispy perfection. They have a fancy look with crispy thin wings just ready for you to bite into.
Gyoza with Wings

Ingredients

• 6-8 gyoza (You can put up to 10 gyoza)
• 100 ml water (To make 100 ml, take away 1 Tbsp from ½ cup)
• 2 tsp flour (6 g) (See Notes)
• 1 Tbsp neutral flavor oil (vegetable, canola, etc)
• 1-2 tsp sesame oil

Instructions

1. Gather ingredients. You can use homemade gyoza or store-bought gyoza for this recipe.
2. Combine 100 ml water and 2 tsp all-purpose flour.
3. Heat 1 Tbsp neutral flavor oil in a frying pan over medium to medium-high heat.
4. Cook the gyoza until the bottom is golden brown (more toward light golden brown).
5. Remove the hot frying pan from the heat and press on a damp cold towel for 3-5 seconds to cool the pan immediately.
6. Put the frying pan back to the heat. Whisk the flour mixture well one more time and pour the flour mixture into the pan. Cover the pan with a lid. Make sure the mixture covers up 1/3 of the gyoza (This may slightly different based on your pan size).
7. If you have a glass lid, you can see the cooking process. If you don’t have a glass lid, check the amount of the liquid once in a while.
8. When gyoza is cooked through (skin is more see-through) and the flour mixture is almost evaporated, open the lid. It should take about 3-4 minutes since you close the lid.
9. Since the gyoza is cooked already, all you need to do is to let the water evaporated. When the edges of the wings start to peel off from the pan (see right picture below), drizzle sesame oil around the edge of the wings. Adjust the heat according to the color of the wings. If it’s lighter, you can increase the heat slightly.
10. The sesame oil not only gives the delicious flavor, but also helps cook the flour mixture and loosen up the wings. Shake the pan a few times to detach the wings from the pan. You can use chopsticks to gently poke around the edges.
11. Put a plate over the gyoza and flip over. Tip: If you use a plate that’s smaller than a frying pan, you can gently press the gyoza so it doesn’t move around. It’s much easier to flip than using a larger plate. Be very careful as the oil might drip from the pan while you flip.
12. Serve the gyoza with wings with soy sauce. Optionally, you can add tiny bit of rice vinegar or/and La-Yu (Japanese chili oil).

Recipe Notes

Flour: For crunchy texture of wings, use cake flour or all purpose flour.  For lighter and crispy texture, use potato/corn starch.  I personally like flour rather than potato starch. Try half flour and half potato starch for both texture!  You can also make it with rice flour as well.

If you want to make wings with bigger and more holes like lattice look, use less flour (about 1 to 1 ½ tsp). If you want to make thicker and stronger wings, then add 2 ½ tsp flour.
https://www.justonecookbook.com/gyoza-with-wings-hanetsuki-gyoza/