How to Make Delicious [Farmhouse Recipe] Gyoza Dumplings with Wings

[Farmhouse Recipe] Gyoza Dumplings with Wings. The cabbage is salted, which prevents the dumplings from getting soggy. When the dumplings are done, invert a plate over the frying pan and flip the whole thing over to transfer cleanly. What is Hanetsuki Gyoza aka Gyoza with Wings?.

Great recipe for Gyoza Dumplings With Wings. I used to be bad at cooking gyoza dumplings when I was a newlywed, but I found a foolproof method of frying them. Once you line the gyoza dumplings in the frying pan, don't touch them until you transfer them to a serving dish. You can cook [Farmhouse Recipe] Gyoza Dumplings with Wings using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of [Farmhouse Recipe] Gyoza Dumplings with Wings

1. Prepare 35 of to 40 Gyoza skins.
2. Prepare 400 grams of Cabbage.
3. Prepare 1/2 tsp of Coarse salt.
4. You need of [A] Gyoza filling:.
5. It's 200 grams of Ground pork.
6. You need 1 clove of Garlic, finely chopped.
7. You need 1 of knob Ginger, finely chopped.
8. Prepare 2 tsp of Soy sauce.
9. You need 1 tsp of Sake.
10. You need 1 tsp of Sesame oil.
11. It's of [B] The "wings" (flour-water):.
12. It's 100 ml of of water to every 1 teaspoon of flour Water: Flour ratio.

Put the frying pan back to the heat. Whisk the flour mixture well and pour it into the pan. Make sure the mixture covers up ⅓ of the gyoza. When the edges of the wings start to peel off from the pan, drizzle sesame oil around the edge of the wings.

[Farmhouse Recipe] Gyoza Dumplings with Wings step by step

1. Finely chop the cabbage in a food processor. Sprinkle evenly with salt and leave for 5 minutes, then squeeze out tightly..
2. Mix the [A] ingredients together very well, kneading it until it turns white and sticky..
3. Mix the cabbage and [A] ingredients together lightly. Don't over-mix at this stage..
4. Wet the edges of the gyoza skins and stuff with the filling..
5. Put 1 teaspoon of oil in a non-stick frying pan, and pan-fry the gyoza dumplings until lightly browned over medium heat..
6. Add the flour-water up to about 1 cm of the gyoza dumplings, and cover the pan with a lid..
7. When the flour-water has evaporated and the pan is making crackling sounds, take the lid off and lower the heat to prevent the dumplings from burning. They are done when there's no moisture left in the pan..

Adjust the heat according to the color of the wings. Put pork, sake, salt, and sugar in a bowl. Combine garlic, ginger, soy sauce, sesame oil, potato starch, cabbage, and chive. "Hanetsuki" literally means "with wing" in English. Hane is wings and tsuki means with. In this gyoza recipe, the gyoza is pan-fried and at the end of the process, we pour a mixture of potato starch (Katakuriko), flour and water into the frying pan with the gyoza.