Yaki Gyoza Hanetsuki
焼き餃子 羽付き or やきギョウザ はねつき
Pan fried gyoza, with fine lattice base - or ‘wings’.
This is a riff on the traditional Japanese yaki gyoza (焼き餃子) style. Known as Hanetsuki (羽付き or はねつき) - or gyoza with ‘wings’ - it’s a striking way to present and share dumplings. And it’s super easy.
To pan-fry the gyoza in the hanetsuki style, with the fine lattice base…
Heat frying pan and add sesame oil. Cook on a medium heat.
Add gyoza to the pan when it’s just sizzling hot. Arrange in a spiral flower pattern.
After 5 minutes, or when the gyoza bases are brown and crispy, sprinkle with some sesame oil.
While gyoza are frying, make the starch slurry for the lattice base, by mixing 3 teaspoons of starch to 300 ml cold water.
Pour in the starch slurry about 100 ml for 10 gyoza and cover to steam for 5 minutes or so, or when the gyoza skins are translucent.
Open the lid and cook until any remaining water evaporates and allow the lattice to form as a fine dry crust.
Drizzle more sesame oil and adjust heat to help form the crust.
Remove from the heat when the base of the gyozas are brown and lattice is dry and crispy.
Cover with a plate slightly smaller than the pan. Pressing the plate onto the gyoza, flip upside down. Take care with any dripping oil
Serve in a single sheet, or lattice ‘with wings’!
Combine the sauce ingredients and serve!
