vegetable gyoza on a white pate half eaten with sauce on the left

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!

close up shot of golden crispy gyoza

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.

ingredients for crispy gyoza with wings on a blue backdrop

How to Make Crispy Gyoza with Wings

The Ingredients

  • 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.
  • Water
  • 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.
japanese dumplings in a small non-stick pan how to cook step by step photos

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!

  1. 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.
  2. 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).
  3. 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.
gyoza with wings in a small non-stick pan how to cook step by step photos

Tips & Takeaways

  1. 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.
  2. Spacing the Gyoza: Be sure to leave some space between each gyoza so the slurry has space to create that crispy crust.
  3. 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.
  4. 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!
  5. 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.
side angle shot of gyoza with lattice on a ceramic plate and green onions on top

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!!

crispy gyoza dipping in rice vinegar, soy sauce and chili oil sauce in a small japanese plate

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!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up shot of golden crispy gyoza

Crispy Gyoza with Wings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa Kitahara
  • Total Time: 15 minutes
  • Yield: 2 servings 1x


Vegan gyoza with wings! The best pan-fried dumplings with the most beautiful lacy, flaky & golden crispy crust. Fun to make, fun to eat & just so delicious. 


Units Scale


Dipping Sauce


  1. Mix water, corn starch and flour with a whisk until smooth and set aside. Heat neutral oil over medium high heat and place 6-8 gyoza in pan (depending on the size of your pan, my 7 inch pan holds 6 perfectly). Cook until bottom is lightly golden, about 3 minutes. 
  2. Add slurry to the pan, just enough to cover the gaps and then cover with a clear lid. Cook over low heat for 5 minutes or until the gyoza wrappers no longer look white.
  3. Remove the lid, increase heat to medium low and continue to cook to let the water evaporate. Once you see the sides start to crisp up and slurry is no longer white, drizzle sesame oil around the edges. Push the pan back and forth to loosen the wings. Once the gyoza slides (like one big pancake) place a plate over the pan and flip. 
  4. Garnish with some green onions and serve with dipping sauce. Enjoy! 


  • Helpful Equipment: non-stick skillet or cast iron skillet
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer) based on my vegan gyoza recipe. Cook time is for one round of panfrying.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Method: stove top
  • Cuisine: vegan, gluten free, japanese


  • Serving Size: 12 gyoza
  • Calories: 368
  • Sugar: 4g
  • Sodium: 378mg
  • Fat: 12.5g
  • Saturated Fat: 1.6g
  • Unsaturated Fat: 5.6g
  • Trans Fat: 9
  • Carbohydrates: 51g
  • Fiber: 4.4g
  • Protein: 15.1g
  • Cholesterol: 0


picking up crispy gyoza with chopsticks

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 


About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

Related Recipes


Leave a reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


  1. I have hesitated to make gyoza and pan frying also seemed too difficult. But not with Lisa’s recipes. They just work! The vegan dumpling recipe and this method of cooking is so easy. The kids all loved helping me make them too. Thank you so much! You make me look like a pro 😂 and you have made being vegan accessible and so easy.

  2. How did I just this year learn that crispy, lacy wings on gyoza is a thing? 🤯 I love choosing to make things more complicated when I cook 💁🏼‍♀️ so no more plain old wing-less gyoza for me! But the thing is…this is actually quick and easy! 🙌🏼 The recipe was perfection. I’m definitely saving it to make again and again 🤤 Thank you for sharing with us! 🙏🏼

  3. Thank you for the recipe! I tried it and it was thumbs up! Now i want to make them for my friends how can i keep warm those already made so i can bring 2 or 3 dishes of wing gyozas at the same time

  4. Wow all these times I’ve been making pan fried gyoza and I could’ve been making winged gyoza ?! 🤯 This is too easy and fun not to do! Plus who doesn’t love crispy edges 😍 I’ll be making this every time from now on! Also, I’m not very good at putting a plate to the pan and flipping it bc I know I’ll burn myself or everything will fall lol So here’s what I did: slide the Gyozas off the pan (wing side down) onto a plate. Then placed another plate on top of the plate Gyozas and flip!! 🤗 Thank you Lisa for sharing 💕

    1. Hi Kristina! Thank you so much for your continuous support, I’m SO happy to hear you enjoyed this recipe! That is such a great tip thank you for sharing!! <3