• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Devour.Asia

Devour.Asia

Connie Veneracion explores Asian food, history and culture

  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • All Recipes
    • Chinese
    • Japanese
    • Korean
    • Taiwanese
    • Thai
    • Vietnamese
    • Asian Fusion
    • Instant Noodles (Ramen)
  • Tea
  • Kitchen Tales
    • Pantry Staples
    • Kitchen Tools
    • Cooking Techniques
    • Food Trivia
  • Food Tales
  • Travel Tales
  • Pop Tales
  • About
  • Privacy
  • All Recipes
  • Chinese
  • Japanese
  • Korean
  • Taiwanese
  • Thai
  • Vietnamese
  • Fusion
You are here: Home / All Recipes / Gyoza with Wings: Step-by-step

Gyoza with Wings

Connie Veneracion
Take your gyoza-making skills a notch higher by cooking these delectable Japanese dumplings with "wings". These step-by-step photos will guide you through the entire process.
The cooking time specified below presumes you have already prepared the gyoza and the dumplings are ready for cooking. The link for the full gyoza recipe is provided in the ingredients list.
Home cooked gyoza with wings
Prep Time 2 mins
Cook Time 10 mins
Total Time 12 mins
Course Appetizer, Side Dish, Snack
Cuisine Japanese
Servings 4 people

Equipment

  • Non-stick frying pan

Ingredients
  

  • 12 to 20 prepared gyoza, (see notes after the recipe)
  • 3 tablespoons sesame seed oil
  • 1 tablespoon potato starch, or corn starch stirred with ½ cup water
  • sliced scallions, to serve (optional)

Instructions
 

  • Set a non-stick pan on the stove over medium heat then pour two tablespoons sesame seed oil into the pan.
  • Swirl the pan to allow the oil to coat the bottom evenly.
  • Arrange the gyoza in the pan so that they are about half an inch from each other.
    Arranging gyoza in an oiled- non-stick pan
  • Cook the gyoza until the bottoms are lightly browned and firm.
  • Pour a quarter cup of water around the dumplings. Be careful not to pour water directly on them.
    Adding water to gyoza in pan
  • Cover the pan and allow the gyoza to fully cook in the steam. The dumplings are done with the water has evaporated and you can hear the oil start to sizzle.
  • Stir the water-starch solution before pouring it around the edges of the pan.
    Pouring starch and water around gyoza in pan to create "wings"
  • Cover the pan once more and cook the gyoza until the water-starch solution has solidified and "wings" have formed between the dumplings.
    Covered pan with gyoza to create "wings"
  • Drizzle the remaining tablespoon of sesame seed oil along the outer edges of the "wings" for extra crisp. If you can manage to partially lift the gyoza to allow the oil to get to spread underneath, so much the better. When the oil sizzles, the gyoza with wings are done.
  • Position a plate upside down over the pan then invert the gyoza on the plate.
  • Use chopsticks to break the "wings" between the dumplings before picking up a piece.
    Home cooked gyoza with wings

Notes

How many pieces of gyoza you can use depends on the size of your frying pan. So long as there is a half-inch distance between the dumplings when they are arranged in the pan, “wings” will form correctly.
Keyword dumplings, Gyoza
Looking for Filipino food?Visit CASA Veneracion for modern twists on favorite classics!

If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.

More Japanese food
Cucumber and Mushroom Stir Fry

Cucumber and Mushroom Stir Fry

Top View of Japanese White (Cream) Stew in Dark Blue Bowl

Japanese White (Cream) Stew

Clams miso soup with oyster mushrooms and scallions

Clams Miso Soup

February 14, 2021 : All Recipes, Cooking Japanese

About Connie Veneracion

To feed my obsession with Asian cultures, I created Devour Asia. Why Asia? It goes back to my childhood through early adulthood. Chinese food, Samurai and Voltes V, Asian Civilizations and World History. Read more.

Inside my Asian kitchen

Beef tongue

How To Prepare and Cook Ox / Beef Tongue (Lengua)

Cutting off pineapple eyes

How to Skin and Cut a Whole Pineapple Without Waste

How to use empanada mold

How to Use an Empanada Molder

Asian food tales

Fried mushrooms at Uu Dam Chay, Hanoi

Meatless Meals in Hanoi for Pescatarians and Vegans

Nuts to go with the free flowing wine, Crowne Plaza Hotel, Kowloon

Hong Kong, Day 3: A Thai Lunch and Free Flowing Wine for Dinner

Fried and skewered quail eggs. Tamsui Old Street, Taiwan

Quail Eggs in Asian Cuisines

Sidebar

Around Asia

Colors and flavors of travel

Japan

A Feast in Phuket: From the Beach to the Market

Thailand

Wind chimes shaped like Vietnamese conical hats

Vietnam

Tamsui Old Street, May 2019

Taiwan

There are many legends about Mount Mayon and all of them are based on a tragic romance. They all agree too that the name “Mayon” came from “daragang magayon” or beautiful maiden.

The Philippines

Sunway Pyramid, a shopping mall in Kuala Lumpur

Malaysia

Festival of the Lion King, Hong Kong Disneyland

Hong Kong

Singapore Flyer

Singapore

  • About
  • Privacy & Usage
  • Full Archive

Everything © Connie Veneracion. ALL RIGHTS RESERVED.