Gyoza with Crispy Lattice Recipe (Hanetsuki Gyoza)

November 24, 2020Van

Prep time: 45 minutes

Cook time: 15 minutes

Serves: 80 Gyoza

A little over a decade ago, my husband and I went to a quirky indoor amusement park in Tokyo called Namja Town, it’s located in Ikebukuro’s Sunshine City. We had so much fun and got to try so many amazing dishes. They had endless desserts, ice cream, a pudding museum and one of their most famous attractions is “Namja Gyoza Stadium” where you can sample different types of gyoza from all over Japan. The most memorable dish for me was the gyoza we got at one of the stalls, it was crispy, flavorful and had delightful lacy “wings” that connected all the gyoza – this style is called hanetsuki gyoza. I haven’t found a restaurant in the states that makes gyoza as good as what I had in Tokyo, so I’ve been working on recreating it at home. I happy to say after many years, I’m finally satisfied with my gyoza recipe – the filling is flavorful and juicy, the skins get perfectly crispy on the bottom and stays tender on top – the lattice adds an extra crunch and beautiful visual appeal.

Tokyo Namja Town, located in Ikebukuro’s Sunshine City Mall
Gyoza with Crispy Lattice Recipe - Hanetsuki Gyoza

Find Gyoza Wrappers, they are thinner than other types of dumpling wrappers, but not as delicate as wonton wrappers Gyoza with Crispy Lattice Recipe - Hanetsuki Gyoza

To make the dipping sauce for gyoza, use soy sauce with a splash of rice vinegar and a few drops of Japanese chili oil Gyoza with Crispy Lattice Recipe - Hanetsuki Gyoza

Watch this short video to learn how to fold gyoza: https://youtu.be/9uzGezdkuso Gyoza with Crispy Lattice Recipe - Hanetsuki Gyoza

Gyoza with Crispy Lattice Recipe - Hanetsuki Gyoza

Fry until they are light golden before pouring in the slurry to steam. Gyoza with Crispy Lattice Recipe - Hanetsuki Gyoza

Gyoza with Crispy Lattice Recipe - Hanetsuki Gyoza

Gyoza with Crispy Lattice Recipe (Hanetsuki Gyoza)

November 24, 2020 Van

Prep time: 45 minutes
Cook time: 15 minutes

Serves: 80 Gyoza

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Ingredients

80 Gyoza Wrappers
1 Pound Ground Pork, (20%-25% fat)
5 oz Cabbage, finely chopped or use food processor
4 Green Onions, finely chopped or use food processor
2 Garlic Cloves, grated
1 Teaspoon Grated Fresh Ginger
1 Tablespoon Sesame Oil, plus more for drizzling
1 Tablespoon Soy Sauce
1 Tablespoon Water
1 Teaspoon Sea Salt
½ Teaspoon Granulated Sugar
2 Tablespoons Corn Starch
Vegetable Oil for pan frying

Crispy Lattice Slurry

⅔ Cups Water
2 Teaspoons Corn Starch
1 Teaspoon All Purpose Flour
¼ Teaspoon Sesame Oil

Dipping Sauce

Japanese Soy Sauce
Rice Vinegar
Japanese Chili Oil
Yuzu Kosho, as a table condiment

Method

1)
In a large bowl, combine 1 Pound Ground Pork, finely chopped Cabbage, finely chopped Green Onions, 1 Teaspoon Grated Fresh Ginger, 2 grated Garlic Cloves, 1 Tablespoon Sesame Oil, 1 Tablespoon Soy Sauce, 1 Tablespoon Water, 1 Teaspoon Sea Salt, ½ Teaspoon Granulated Sugar, 2 Tablespoons Corn Starch combine well with your hands or stir with a spoon.
2)
Have bowl of water and several damp paper towels ready. Keep the gyoza wrappers and prepared gyoza covered with a damp paper towel so they don’t dry out. Place about 1½ Teaspoons of filling into the middle of the gyoza wrapper, using your finger lightly wet the entire outer rim of the wrapper. Fold the wrapper in half and using your fingertips make 6 pleats to seal the gyoza (watch this short how to video here) then pinch the tops well and shape them into a crescent moon. Place them onto a baking sheet lined with parchment paper or a silpat (keep them covered with a damp paper towel). Repeat with the remaining filling and wrappers.
3)
Make a slurry for each batch of gyoza that you cook, in a bowl or cup, add ⅔ Cup Water, 2 Teaspoons Corn Starch, 1 Teaspoon All Purpose Flour, ¼ Teaspoon Sesame Oil and stir very well until there are no lumps – set aside. Pour 1 Tablespoon of neutral tasting Vegetable Oil into a large non-stick frying pan. Use medium heat and add the gyoza into the pan in a circular pattern (see photo above), fry for about 2 minutes or until lightly golden (see photo above), turn the heat down to medium-low. Stir up the water slurry again and pour slurry mixture into the pan, cover the pan with a lid and let it steam for 7 minutes. Open the lid and continue to cook for until the water has evaporated and the lattice starts to look a little golden. Drizzle a small amount of Sesame Oil over every gyoza. Place a ceramic serving plate on top of the pan, hold the plate firmly and flip the pan over. Serve with Soy Sauce mixed with a splash of Rice Vinegar and a few drops of Japanese Chili Oil. Enjoy!

*You can freeze uncooked gyoza for up to 2 months. Place them onto a small baking sheet and freeze until they are solid, then move them into a large ziplock bag to store. You can cook them frozen, just add a few minutes to the steam time.