Gyoza

Crispy Gyoza With Wings (Hanetsuki Gyoza)

Makes about 30 gyoza

Filling

• 1 lb ground pork
• 2 cups napa cabbage, finely chopped
• 2 green onions, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp salt
• 1 tsp sugar
• 1/2 tsp white pepper

Wrappers

• 30 round gyoza wrappers
• Small bowl of water for sealing

Wing Slurry (the crispy “lace”)

• 1 tbsp flour
• 1 tbsp cornstarch
• 1 cup water

Instruction

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1. Use a nonstick pan.
2. Cook until wing is fully golden and dry.
3. Drizzle a little oil around edges.
4. Let cool 20 seconds.
5. Loosen edges gently with thin spatula.
6. Cover with plate and flip in one quick motion.

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