This is a genius way to make the Japanese gyoza with wings. Just pour over starchy water to the frozen gyoza, then let them steam-grill, and violà! there you go!
What is gyoza with wings? This is a Japanese dish, those “wings” is refer to the golden crust at the gyoza’s bottom. In Japanese is called hane tsuki gyoza (羽根つき餃子).
Since we are not that good at wrapping gyoza, we usually cook frozen gyoza at home. However, a few problems can come up. For example, when you first grill the frozen gyoza a bit, then add in water, oil can jump! After that, when you flip over the gyoza one by one to try to have golden colour on it, there is more chance you can break the gyoza wrap and all those flavourful juice will be gone!
“Gyoza with Wings” can solve the above problems.
As you heat the pan after putting all gyoza with oil and starchy water, there is no chance any oil can jump, clean and convenient! Besides, while the gyoza are steam-grilling, you don’t have to touch it until it’s done, so less chance to break the gyoza’s wrap. And last but not least, you can enjoy a nicely formed golden crust!
Japanese Gyoza with Wings Video Demo
Now you know that in a restaurant or izakaya(Japanese pub) , they use quite a lot of oil to cook it. However, you can use much less oil at home.
Ingredients
Makes 6-8 gyoza with wings
- 6 pcs of frozen gyoza
- 1 tsp oil
- 1 tsp plain flour
- 1 tsp starch
- 100 ml water
- a pinch of salt
How to Make Japanese Gyoza with Wings
- Mix well the flour, starch, water and salt.
- Heat the oil in a pan (I used Ø24 cm non-stick). Place the gyoza on it, make sure the gyoza bottom are evenly coated with oil. Then pour over step 1 starchy water. Turn on to medium heat and cover with a lid.
- Now, the gyoza are being steam-grilled, it takes around 10 mins or so. After that, open the lid and check.
- You can see it forms a crusty bottom with a little bit golden colour. Remove the lid and let the excessive water to evaporate.
- Try to shake the frying pan a bit, the crust shall not break. Put a plate on the gyoza and flip the pan over to serve. Alternatively, slide the gyoza to a plate without the concern of being burnt.
