Description
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.
Ingredients
Units
Scale
Gyoza
- 24 gyoza (vegan gyoza recipe here)
- 1/2 cup water (120ml)
- 3 tsp potato starch (9g)
- 2 tsp white rice flour or all purpose flour (6g // read blog post for details)
- 2 tsp sesame oil for rounds at the end, optional
Dipping Sauce
- 1 tbsp soy sauce (15g)
- 2 tsp rice vinegar (10g)
- 1/2–1/2 tsp la-yu (hot chili oil)
Instructions
- 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.
- 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.
- 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.
- Garnish with some green onions and serve with dipping sauce. Enjoy!
Notes
- 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
Nutrition
- 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