I absolutely love this gyoza recipe because each little dumpling is bursting with flavor, thanks to the perfect blend of pork, garlic, and ginger wrapped in a crispy, golden-brown shell. Plus, the process of making these with their “wings” feels like a fun culinary adventure, giving me both a delicious meal and a satisfying cooking experience!
Today, I’m plunging into a twisted delight on a classic favorite: gyoza with wings, or hanetsuki gyoza. I adore how the combination of juicy ground pork, super fragrant garlic, and ginger meld with finely chopped cabbage and spring onions.
A touch of soy sauce and sesame oil adds a rich umami flavor, and the crisp “wings,” made from a cornstarch and flour mix, make these impossible to resist. I like serving them with two dipping sauces, one based on soy sauce and one with a spicy kick.
They’re a revelation at any gathering.
Ingredients
Pork, ground: A rich and succulent source of protein and essential nutritional fats that form the savory foundation of any dish.
Garlic: Contributes to aromatic profundity and possibly offers benefits to heart health.
Zingiber officinale: Imparts a spicy note and assists with the digestive process.
Soy Sauce.
Delivers umami flavor while balancing saltiness with subtlety and depth.
Sesame Oil: Contributes a nutty fragrance that boosts richness and may support heart health.
Cabbage: Provides a satisfying crunch, and loads of fiber and nutrients make for a healthy, textured addition to any dish.
Cornstarch: A thickening agent that assists in efficiently binding together the ingredients.
Gyoza Wrappers: Comprise fillings; offer energy-providing carbs.
Ingredient Quantities
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- 200g ground pork
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 cup finely chopped cabbage
- 2 spring onions, finely chopped
- 1 tsp cornstarch
- 30 gyoza wrappers
- 1 tbsp vegetable oil for frying
- 1/2 cup water for steaming
- 2 tbsp flour
- 2 tbsp water (for the wings)
- Optional: soy sauce, rice vinegar, and chili oil for dipping
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Instructions
1. In a big bowl, combine the minced pork, minced garlic, grated ginger, soy sauce, sesame oil, sugar, chopped cabbage, scallions, and cornstarch. Mix until well combined.
2. Hold a gyoza wrapper in your palm and place a teaspoon of filling in its center. Moisten the edges with water. Fold the wrapper in half and press to seal, making sure to pleat the edges and create a half-moon shape. Do this with all the wrappers.
3. In a small bowl, combine the flour and 2 tablespoons of water to create a slurry for the wings.
4. In a large nonstick frying pan, medium-high heat the vegetable oil. In the pan, the gyoza should be arranged in a circular pattern with the flat side down.
5. Cook the gyoza in oil over medium heat. Let them sizzle away in the oil not for 1 minute but for 2-3 minutes until the bottoms are golden brown.
6. Evenly pour the flour mixture over the gyoza. Quickly add water, making sure to pour it around the edges of the pan. Cover with a lid.
7. On medium heat, steam the gyoza until the water evaporates, which will take about 5-6 minutes.
8. After the water has evaporated, take off the lid and cook for an extra 2 minutes so the wings will crisp up.
9. Employ a spatula to detach and elevate the complete assembly of gyoza from the skillet, flipping them onto a serving platter so that the crusty side is directed upward.
10. Serve piping hot alongside an optional dipping sauce made from soy sauce, rice vinegar, and chili oil. And, of course, enjoy your Gyoza with Wings!
Equipment Needed
1. Large mixing bowl
2. Garlic press or knife (for mincing garlic)
3. Grater (for grating ginger)
4. Spoon (for mixing)
5. Small bowl (for making slurry)
6. Measuring spoons
7. Nonstick frying pan with lid
8. Spatula
9. Teaspoon (for placing filling on wrappers)
10. Serving platter
FAQ
- Q: Can I use other meat instead of pork?Certainly! You can replace the pork in this recipe with ground chicken, turkey, or even a combination of meats that work better for you.
- Q: What is the purpose of the wings in Hanetsuki Gyoza?A: The wings create a crispy, lacy skirt that forms when the water-flour mixture is added during frying. Adding this mixture when frying makes the wings crispy and enhances the presentation.
- Q: Can I make gyoza in advance?Q: Can I freeze gyoza before cooking them?
A: Yes, you can prepare the filling and wrap the gyoza, then freeze them uncooked. Fry directly from frozen; just extend the cooking time slightly.
- Q: How do I prevent the gyoza skins from drying out?Keep the gyoza wrappers draped with a damp cloth while you put together the dumplings. This will prevent the wrappers from drying out.
- Q: Is it necessary to use gyoza wrappers?A: You can use wonton wrappers in a pinch, though the texture might differ slightly; however, gyoza wrappers are recommended for authenticity.
- Q: Can I bake the gyoza instead of frying them?The same crispy texture won’t be achieved through baking, but you could try brushing them with oil and then baking them at 375°F (190°C) until golden.
- Q: How do I ensure the filling stays inside the gyoza while cooking?A: To keep the filling secure during cooking, seal the edges tightly with a bit of water and press firmly.
Substitutions and Variations
200g ground chicken instead of ground pork
Substituting for:
1/2 tsp garlic powder instead of 1 clove garlic, minced
Use 2 tablespoons of tamari or coconut aminos for soy sauce.
1 tablespoon of olive oil. I would normally use toasted sesame oil for this dressing, but I didn’t have any on hand. The flavors in this dressing are so bright that you could really use any neutral oil and it would be delicious.
Substitute 1/2 cup finely chopped spinach for the chopped cabbage.
Pro Tips
1. Chill the Filling: Make sure your filling is chilled before assembling the gyoza. This helps it hold together better and makes it easier to work with, ensuring the wrappers don’t become soggy.
2. Create Consistent Pleats: When sealing the gyoza, try to make uniform pleats. This not only makes them look appealing but also ensures they cook evenly, preventing any raw edges while maintaining a good texture.
3. Double-Sear Technique: After steaming, you can sear the gyoza on the other side for a few seconds to add extra crispiness. This step can enhance the flavor and give a better crunch to both sides.
4. Check Seal with Flour Slurry: To make sure the gyoza are perfectly sealed and to avoid leaks when steaming, you can lightly dip your finger in the flour slurry and run it over the sealed edges. This creates an extra barrier.
5. Adjust Water for Steaming: Depending on your pan, you might need to adjust the water amount slightly during steaming. Make sure there’s enough water to create sufficient steam, but not so much that it makes the gyoza soggy. If the water evaporates too quickly, add a small splash more to avoid burning.
Gyoza With Wings Hanetsuki Gyoza Recipe
My favorite Gyoza With Wings Hanetsuki Gyoza Recipe
Equipment Needed:
1. Large mixing bowl
2. Garlic press or knife (for mincing garlic)
3. Grater (for grating ginger)
4. Spoon (for mixing)
5. Small bowl (for making slurry)
6. Measuring spoons
7. Nonstick frying pan with lid
8. Spatula
9. Teaspoon (for placing filling on wrappers)
10. Serving platter
Ingredients:
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- 200g ground pork
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 cup finely chopped cabbage
- 2 spring onions, finely chopped
- 1 tsp cornstarch
- 30 gyoza wrappers
- 1 tbsp vegetable oil for frying
- 1/2 cup water for steaming
- 2 tbsp flour
- 2 tbsp water (for the wings)
- Optional: soy sauce, rice vinegar, and chili oil for dipping
“`
Instructions:
1. In a big bowl, combine the minced pork, minced garlic, grated ginger, soy sauce, sesame oil, sugar, chopped cabbage, scallions, and cornstarch. Mix until well combined.
2. Hold a gyoza wrapper in your palm and place a teaspoon of filling in its center. Moisten the edges with water. Fold the wrapper in half and press to seal, making sure to pleat the edges and create a half-moon shape. Do this with all the wrappers.
3. In a small bowl, combine the flour and 2 tablespoons of water to create a slurry for the wings.
4. In a large nonstick frying pan, medium-high heat the vegetable oil. In the pan, the gyoza should be arranged in a circular pattern with the flat side down.
5. Cook the gyoza in oil over medium heat. Let them sizzle away in the oil not for 1 minute but for 2-3 minutes until the bottoms are golden brown.
6. Evenly pour the flour mixture over the gyoza. Quickly add water, making sure to pour it around the edges of the pan. Cover with a lid.
7. On medium heat, steam the gyoza until the water evaporates, which will take about 5-6 minutes.
8. After the water has evaporated, take off the lid and cook for an extra 2 minutes so the wings will crisp up.
9. Employ a spatula to detach and elevate the complete assembly of gyoza from the skillet, flipping them onto a serving platter so that the crusty side is directed upward.
10. Serve piping hot alongside an optional dipping sauce made from soy sauce, rice vinegar, and chili oil. And, of course, enjoy your Gyoza with Wings!
