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Crispy Wings Gyoza

Bear Naked Food Crispy Wings Gyoza

Crispy Wings Gyoza

Is there truly a difference between Gyoza and Chinese Jiaozi (dumplings)? After all, the ingredients used are almost similar if not identical. One of the differences I could spot is that Gyoza dough wrapper tends to be thinner and smaller than that of the Chinese Jiaozi. And I’m not complaining. Whether steamed, boiled or fried, I could easily polish off a whole plate by myself.

Bear Naked Food Crispy Wings Gyoza

 

If you can’t enough of those pan-fried Gyoza with attached crispy bottoms, then this recipe is made just for you. The crispy crust is also known as Hane, and that literally translates “wings”. Making the wings is incredibly easy yet it instantly elevates your Gyoza to another heavenly level.

Bear Naked Food Crispy Wings Gyoza

 

If you are worried about the pleating method of the Gyoza, do not. Even if you do not have perfectly-pleated Gyoza (like mine), I can assure you they will still taste delicious.

Using a non-stick pan works best for this recipe and today, I’m testing out the latest brand new 26cm stainless steel non-stick frying pan with internal Starflon 3 coating from Tramontina. This triple-ply bottom product is not only aesthetic sleek and pleasing, they are:

• Resistant and durable exterior
• Dishwasher and oven safe up to 260°C
• Compatible with gas stoves, as well as ceramic & glass induction ones.

Why did I choose Tramontina?

  • The 26cm Tramontina Frying Pan features Starflon 3 coating that is tested to last up to 10 year, with over 15,000 rounds of scotchbrite scrubbing!
  • Premium-grade 18/10 stainless-steel for long life corrosion resistance and high luster.
  • Triple-ply construction (stainless-steel + aluminum + stainless-steel) equates to faster heating and better heat distribution.
  • 106 years of Brazilian-made heritage and quality control checking. Also available in over 120 countries!

 

 

 

 

 

 

Ingredients:
300 g minced pork (40% fat / 60% meat)
225 g round cabbage – finely chopped
150 g chives – white stem removed, finely chopped
4 cloves garlic – minced
25 g ginger – minced
2 tbsp light soy sauce
2 tsp salt (reserve 1/2 tsp for cabbage)
4 tbsp sesame oil
Ground black pepper
1 ½ tbsp. sugar
2 tbsp potato starch, plus more for dusting
1 pkt round gyoza skins (you could use Chinese dumpling skin, if unavailable)
2 tbsp water – for sealing gyoza
1 tbsp vegetable oil for cooking

For crispy crust:
150 ml water + 1 ½ tsp potato starch

Gyoza dip:
4 tbsp light soy sauce
2 tbsp vinegar
1 tbsp rayu (chilli oil)

makes about 30 pieces

The line up.

Finely chop the cabbage and place into a large bowl.

Add ½ tsp salt to the cabbage and mix well.

 

Let it sit at room temperature for 15 mins to expel extra liquid from cabbage so your gyoza will not be too watery.

Transfer cabbage onto a paper towel or cloth and squeeze out excess liquid. Return cabbage to bowl.

To the same bowl, add in minced pork, chopped chives, ginger, garlic, soy sauce, salt, sugar, pepper, sesame oil and potato starch. Mix well with a pair of chopstick or by hands until the mixture is sticky.

 

Refrigerate for 30 mins or until ready to use.

 

Dust a large tray or plate with some potato starch.

I got this packet of potato starch from a Japanese supermarket. You could substitute with corn starch if unavailable.

Scoop a teaspoonful of filling and place in it in the centre of a gyoza skin.

 

Dip the edges with a little water and seal the edges (Refer to video on how to fold Gyoza).

 

 

Place onto the tray and repeat until all the filling is used up.

Prepare dipping sauce by combining 4 parts soy sauce to 2 parts vinegar to 1 part rayu (chili oil). Adjust according to your own taste.

Preheat a non-stick frying pan (I’m using a 26-cm stainless steel frying pan with cover) and add in 1 tbsp oil. Swirl the pan to make sure the entire area is coated with oil.

Potato starch solution for crispy wings.

Place gyoza (seam side up) one piece at a time and arrange them neatly around the pan, close to each other.

 

Fry them for 10 seconds, without flipping them to crisp up the base.

To create those signature crispy wings, we now add in the potato starch solution and cover immediately.

Cover and steam them over high heat until the solution is almost dry. It should take approx 4 – 5 mins.

 

Remove cover and cook for 30 secs to 1 min for the skin to be completely dry. Gently swirl the pan to test if the gyozas are ready.

Transfer and flip the gyozas onto a plate with crispy base facing up.

Bear Naked Food Crispy Wings Gyoza

 

Serve warm with ginger and dipping sauce.

Bear Naked Food Crispy Wings Gyoza

 

Bear Naked Food Crispy Wings Gyoza

Bear Naked Food Crispy Wings Gyoza

This article was brought to you in partnership with Tramontina.

The 26cm Tramontina Frying Pan is available at Robinsons The Heeren, Robinsons JEM, Lazada.sg and Redmart.com for $85

 

Crispy Wings Gyoza
 
Author:
Recipe type: Meat
Cuisine: Japanese
Serves: 30 Gyoza
Ingredients
  • Ingredients:
  • 300 g minced pork (40% fat / 60% meat)
  • 225 g round cabbage – finely chopped
  • 150 g chives – white stem removed, finely chopped
  • 4 cloves garlic – minced
  • 25 g ginger - minced
  • 2 tbsp light soy sauce
  • 2 tsp salt
  • 4 tbsp sesame oil
  • 1 ½ tbsp. sugar
  • 2 tbsp potato starch, plus more for dusting
  • 50 pcs round gyoza skins
  • 2 tbsp water – for sealing gyoza
  • For crispy crust:
  • 150 ml water + 1 ½ tsp potato starch
  • Gyoza dip:
  • 4 tbsp light soy sauce
  • 2 tbsp vinegar
  • 1 tbsp rayu (chilli oil)
Instructions
  1. Finely chop the cabbage and place into a large bowl.
  2. Add ½ tsp salt to the cabbage and mix well.
  3. Let it sit at room temperature for 15 mins to expel extra liquid from cabbage so your gyoza will not be too watery.
  4. Transfer cabbage onto a paper towel or cloth and squeeze out excess liquid. Return cabbage to bowl.
  5. To the same bowl, add in minced pork, chopped chives, ginger, garlic, soy sauce, salt, sugar, pepper, sesame oil and potato starch. Mix well with a pair of chopstick or by hands until the mixture is sticky.
  6. Refrigerate for 30 mins or until ready to use.
  7. Dust a large tray or plate with some potato starch.
  8. Scoop a teaspoonful of filling and place in it in the centre of a gyoza skin.
  9. Dip the edges with a little water and seal the edges. (Refer to video on how to fold Gyoza)
  10. Place onto the tray and repeat until all the filling is used up.
  11. Prepare dipping sauce by combining 4 parts soy sauce to 2 parts vinegar to 1 part rayu (chili oil). Adjust according to your own taste.
  12. Preheat a non-stick frying pan (I’m using a 26-cm stainless steel frying pan with cover) and add in 1 tbsp oil. Swirl the pan to make sure the entire area is coated with oil.
  13. Place gyoza (seam side up) one piece at a time and arrange them neatly around the pan, close to each other.
  14. Fry them for 10 seconds, without flipping them to crisp up the base.
  15. Add in potato starch solution and cover immediately.
  16. Cover and steam them over high heat until the solution is almost dry. It should take approx 4 – 5 mins.
  17. Remove cover and cook for 30 secs to 1 min for the skin to be completely dry. Gently swirl the pan to test if the gyozas are ready.
  18. Transfer and flip the gyozas onto a plate with crispy base facing up.
  19. Serve warm with ginger and dipping sauce.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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