🧾 Japanese Pan-Fried Dumplings (Hanetsuki Gyoza)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
14 gyozas
-
Calories
50 kcal
-
Course
Main Course, Appetizer, Snacks
🧾 Japanese Pan-Fried Dumplings (Hanetsuki Gyoza)
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Take your gyozas to an EXTRA crispy level! This chicken filling is succulent with a chewy wrapper and a delicately crispy skirt. There's no turning back after these bad boys!
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Ingredients
Dipping Sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Chili oil homemade or store-bought
- 1 tablespoon rice vinegar
Gyozas
- 8 oz ground chicken
- 5 garlic minced
- 1/2 teaspoon ginger minced
- 3 green onions thinly sliced
- 1 1/2 tablespoon low-sodium soy sauce
- 1 egg
- 1 1/2 tablespoon cornstarch
- 2 teaspoons sesame oil
- ½ teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon white pepper
- Gyoza wrappers
Slurry
- 4 teaspoons cornstarch
- 1 1/2 tablespoons rice vinegar
- 1/2 cups water
Instructions
- In a small bowl, combine dipping sauce ingredients. Set aside.
- In a large bowl, combine all the gyoza ingredients except for the gyoza wrappers. Continuously stir until the filling is well combined - you'll know it's ready when it becomes a sticky paste.
- Place a gyoza wrapper in the palm of your non-dominant hand. Add about 1 teaspoon of filling to the center of the wrapper. Fold the wrapper in half so you have a half-moon shape. Pinch the center of the gyoza wrapper so the front and back of the wrapper are touching, then create two pleats on either side of the dumplings. Press the seams firmly to make sure the gyozas are completely sealed. It may be a bit tricky at first but it gets easier with practice! Repeat for the remaining gyozas.
- At this point, you can cook the gyozas or freeze them to save for later. If you decide to freeze them, lay them on a parchment-lined baking sheet to freeze for about 4 hours, then transfer them to an airtight container.
- Stir together slurry ingredients. Set aside.
- Heat a small skillet on medium with a little oil, then add 6 dumplings to the pan. Cook for about 3 minutes, or until lightly golden. It'll continute to get deeper in color as it cooks.
- Reduce the heat to low, stir the slurry, then pour it into the empty spaces of the pan - starting with the center then working outwards until the gaps around the gyozas are covered. Cover the pan and cook for about 7 minutes for fresh gyozas or 10 minutes for frozen gyozas, or until the gyoza wrappers are no longer white.
- Increase the heat to medium-low then uncover the pan and cook for a few more minutes or most of the moisture is evaporated. You'll know it's done when the edges pull away from the pan and there's little to no sizzling left in the pan.
- Use chopsticks to run along the edges of the wings and gently jiggle the pan to to loosen the gyozas. Turn off the heat, place a small plate on top of the gyozas. It's easiest if the plate fits within the pan so the gyozas don't have much wiggle room to crack. Quickly and carefully, flip the pan and plate, then lift the pan to reveal the dumplings. Serve immediately with dipping sauce on the side. Enjoy!
Notes
- Taste Test:
- Start Small:
- Adjust the Wings:
- Protein: If you're not in the mood for chicken, you can use ground pork, chopped shrimp, or a combination of proteins!
Key Tips:
Taste Test: Heat up a small pan with a little oil, add about a teaspoon of filling, then cook & taste for adjustments before wrapping all the gyozas. Start Small: It's much easier to start with 6 gyozas than with 10 since the pan will be bigger. Use a small pan with a small plate that fits within the pan to have control when flipping. Adjust the Wings: Customize the slurry by adding more or less flour/cornstarch for different textures. Less flour creates delicate wings with more holes, while more flour results in thicker wings with fewer holes.
- Taste Test: Heat up a small pan with a little oil, add about a teaspoon of filling, then cook & taste for adjustments before wrapping all the gyozas.
- Start Small: It's much easier to start with 6 gyozas than with 10 since the pan will be bigger. Use a small pan with a small plate that fits within the pan to have control when flipping.
- Adjust the Wings: Customize the slurry by adding more or less flour/cornstarch for different textures. Less flour creates delicate wings with more holes, while more flour results in thicker wings with fewer holes.
Nutrition Information
Show Details
Serving
7gyozas
Calories
50kcal
(3%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
14mg
(5%)
Sodium
238mg
(10%)
Potassium
106mg
(3%)
Fiber
0.1g
(0%)
Sugar
0.2g
(0%)
Vitamin A
26IU
(1%)
Vitamin C
0.5mg
(1%)
Calcium
5mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 14gyozas
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Serving | 7gyozas | |
| Calories | 50kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 238mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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