Prep time: 1 minute
Cook time: 15 minutes
Serves: 4
In Japan, you can find hanetsuki gyoza or gyoza with “wings” pretty easily – I haven’t found any restaurants in the states that serves it this way so I always make it like this at home, even when I’m cooking frozen gyoza. It creates and extra crispy texture on the bottom of the gyoza, while keeping the tops tender creating the perfect balance of textures. I also just love the way it looks!
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In a bowl, add ½ Cup Water, 1 Teaspoons Corn Starch, 1 Teaspoon All Purpose Flour and stir until there are no lumps – set aside. In a large non-stick skillet, pour 1 Tablespoon of neutral tasting Vegetable Oil, add the frozen gyoza into the pan in a circular pattern, fry on medium heat for a few minutes until the bottoms are lightly golden (see photo above), turn the heat down to medium-low.
Stir up the water slurry again and pour it into the pan, cover the pan with a lid and let it steam for 7 minutes. Open the lid and continue to cook until the water has evaporated and the lacy skirt starts to look a little golden (this will take several minutes). Place a ceramic serving plate on top of the pan, hold the plate firmly and flip the pan over. Serve with Soy Sauce mixed with a splash of Rice Vinegar and a few drops of Chili Oil.
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
