Gyoza with Wings (Hanetsuki Gyoza) is method of pan-frying Japanese dumplings that creates a lacy, flaky golden crust while keeping the inside juicy. Learn how to make the the crispiest pan fried dumplings with this easy step by step vegan gyoza recipe!
Gyoza with wings, did that catch your attention? I hope so because these crispy laced gyoza with wings are a must-make for all dumpling lovers.
You’ve probably come across the classic gyoza: 2 bite pan fried & steamed dumplings with golden crispy bottoms… but have you tried gyoza with wings? This slightly different cooking method is actually quite popular in Japan! Chefs will intentionally add a bit of slurry (which is what creates the wings) to make those golden wings. If you haven’t had a chance to try it yet, gather around because that’s what this post is all about.
What is Gyoza with Wings (Hanetsuki Gyoza)
Gyoza are Japanese dumplings (not to be confused with potstickers), most commonly filled with pork, vegetables and flavours like garlic, chives and ginger. These Japanese-style dumplings are named depending on their cooking methods (read more here):
- Yakigyoza = pan fried gyoza
- Agegyoza = deep fried gyoza
- Suigyoza = boiled gyoza
- Hanetsuki gyoza = winged gyoza
Hanetsuki translates to “with wings” (Hane = wings & Tsuki = with). For these gyoza, they’re first pan fried and then we introduce a slurry which creates a crispy lattice like crust that is beautifully golden. When you break the crispy parts, they look like wings coming out of the gyoza, which is where it gets its name. Now that you know what they are and what to expect out of these delicious dumplings, let’s dive into how to make them.
How to Make Crispy Gyoza with Wings
- Vegan Gyoza: While you can use store bought gyoza, I haven’t found any vegetable ones that actually taste good. I highly recommend my vegan gyoza recipe. You can prepare the gyoza in advance and cook them up fresh or frozen.
- Potato Starch: This is just my starch of choice with most things but you can absolutely use corn starch or tapioca starch.
- Rice flour OR All Purpose Flour: I prefer rice flour because it creates a thinner, more delicate & crunchy crust. The starch is what gives it a lacy look but the flour is what gives it a fuller look instead of lots of holes. If you prefer a lacy-er crust, omit the flour completely.
- Sesame Oil: Optional but not only does it add a ton of flavour, but helps release the wings from the pan.
The Directions (Step by Step)
Have you ever cooked gyoza and noticed some parts get a little more crispy or have bits golden pieces on the sides of the gyoza? Thats because when making gyoza, typically starch is used to prevent the wrappers from sticking. During the ‘steaming’ step when panfrying, the condensation on the lid drops into the pan, mixes with the excess starch and will create those crispy golden bits. Thats basically what we’re doing, except in a larger amount and intentionally. Super easy to do with a simple slurry!
- Stir the water, starch and flour until well mixed and set aside. Heat some oil in a non-stick pan or cast iron skillet over medium high heat. Cook 6-10 gyoza in a circular shape until the bottom is light golden brown.
- Stir the slurry again and pour into the pan, just enough to cover the gaps. Bring heat down to low and cook for about 5 minutes or until the wrappers start to look clear (this steams the gyoza so that the wrapper and filling is cooked). Remove the lid and continue to cook over medium low heat until the slurry evaporates (no longer white).
- Drizzle sesame oil around the edges, and carefully push the pan back and forth to loosen the wings. If it doesn’t release, use chopsticks and run it down one side of the edges to help loosen it and then try and push the pan back and forth again. Place a plate over the pan and flip.
Tips & Takeaways
- Pans & Sizes: Use a small non-stick pan or cast iron skillet (I used a 7 inch. It’s much easier and safer to flip. In Japan, you’ll see restaurants using cast iron skillets because they’re ideal for achieving that even crispy golden bottoms but I know most people don’t own one (and I do find it’s easier/safer because cast irons tend to be heavy) so just be sure to use a good non-stick fry pan.
- Spacing the Gyoza: Be sure to leave some space between each gyoza so the slurry has space to create that crispy crust.
- Slurry Ratio: If you prefer the wings with more holes, reduce flour and/or starch by 1-1.5 tsp. The less flour and starch, the more lacy the wings will come out.
- Flavour the Wings: If you’d like, you can also add 1 tbsp of rice vinegar to the slurry to give it an extra bit of flavour!
- Heat Control: The perfect crispy gyoza is all in the heat. It starts high to get a bit of browning on the actual gyoza. Then steamed at a low temperature so that they don’t burn but cook through. Then medium low to evaporate the excess water and crisp up the wings.
Gyoza Dipping Sauce
Gyoza is served with a basic dipping sauce made from soy sauce, rice vinegar and la-yu (chili oil). The ratio of these ingredients depends on preference but generally, it’s about a 1:1 ratio of soy sauce and rice vinegar + la-yu to taste. If you like sweeter dipping sauces, you can also use sushi vinegar since it has added sugar.
Not only are these pretty darn beautiful, but they’re also so fun to eat! Breaking the first gyoza off is so satisfying and the crispy wings just add a whole nother experience to eating dumplings. Enjoy!!
If you recreate this Crispy Gyoza with Wings recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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