Pan-fried Gyoza with Crispy Lattice Coating 羽付き餃子
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
29 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Japanese
Pan-fried Gyoza with Crispy Lattice Coating 羽付き餃子
Description
Pan-fried Gyoza with Crispy Lattice Coating combines a savory pork-and-vegetable filling with a distinctive lattice skirt formed during cooking. The filling uses finely chopped cabbage squeezed to remove moisture, mixed with pork mince, scallions, ginger, soy sauce, sake, and sesame oil for balanced flavor. Wrapping each gyoza individually, they are arranged in a circle in a hot oiled pan to brown the bottoms, then water mixed with potato starch and flour is poured in and covered to steam. The starch mixture sets as the water evaporates, creating a thin, crisp lattice that connects the gyoza and adds crunch.
The result is tender steamed dumplings with a golden, crisp bottom and a delicate, crispy skirt that holds them together. This contrast in textures distinguishes this style of gyoza. The recipe details the exact skillet size and quantity to maintain spacing and form the lattice successfully. Proper preparation of the cabbage and precise cooking enhance the finished texture and flavor.
To serve, the gyoza can be inverted onto a plate to showcase the crispy lattice. The recipe suggests variations in filling meat and possible substitutions for soy sauce, sake, and starch to accommodate different preferences or availability, making it adaptable. It also provides notes on skillet sizing and serving portions for best results.
Ingredients
- 9oz/250g pork mince *1
- 2/3 cup cabbage finely chopped
- 1/2 cup scallions finely chopped
- 1 tbsp soy sauce *2
- 1 tbsp sake *3
- 1 tbsp sesame oil
- 1/2 tbsp ginger grated
- 1 tsp salt
- black pepper a pinch
- 24 gyoza wrappers 4, sheets
- 1/2 cup of water
- 4 tsp potato starch 5, aka katakuriko
- 2 tsp plain flour
Instructions
- Sprinkle the salt over the finely chopped cabbage and toss them. Leave it for 5 minutes to withdraw moisture from the cabbage.
- Squeeze out the moisture from the cabbage and discard the liquid withdrawn.
- Mix the pork mince, cabbage, spring onion, soy sauce, sake, sesame oil, ginger juice, and salt and pepper together in a large bowl.
- Spoon about a tablespoon amount of the mixture into the centre of a gyoza wrapper and fold it while pinching the sides together to close the gyoza. Repeat this step till all the filling is gone.
- Heat some oil in a fry pan over medium heat and place the 6 gyoza in circle on the pan and let the bottom of gyoza to brown. *6
- Mix the potato starch (Katakuriko), flour and water together and once the gyoza is slightly browned on the bottom, pour the starch mixture into the pan.
- Put a lid on the pan to steam the gyoza for about 5 minutes over low heat.
- Take the lid off and let the water evaporate so the cornstarch mixture can form a crispy lattice. You can heat up to medium but be careful not to burn the bottom of gyoza.
- Turn off the heat and serve the gyoza on a plate with the bottom up. *7
Notes
- Moisten cabbage with salt, then squeeze out excess moisture before mixing into filling to avoid sogginess.
- You can use pork, beef, or mixed mince as filling; pork and veal mixed is recommended.
- Substitute soy sauce with liquid amino, and sake with dry sherry or Chinese wine as alternatives.
- If gyoza wrappers are unavailable, homemade wrappers can be made following a dedicated recipe.
- Potato starch (katakuriko) can be substituted with corn starch if needed.
- A 7-inch skillet fits 6 gyoza arranged in a circle nicely for forming the lattice.
- Carefully flip the skillet onto a plate to serve and display the crispy lattice coating.
- Six gyoza per serving provides balanced portion size with crisp texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 29 kcal
% Daily Value*
| Calories | 29kcal | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Cholesterol | 6mg | 2% |
| Sodium | 116mg | 5% |
| Potassium | 38mg | 1% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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