Gyoza with Wings
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.
- Non-stick frying pan
- 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.
- 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.
- 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.
- Cover the pan once more and cook the gyoza until the water-starch solution has solidified and "wings" have formed between the dumplings.
- 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.
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.