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Pan-fried Gyoza with Crispy Lattice Coating 羽付き餃子
5 from 14 votes

Pan-fried Gyoza with Crispy Lattice Coating 羽付き餃子

These pan-fried gyoza feature a filling of pork, cabbage, and scallions, enhanced with ginger, soy sauce, sake, and sesame oil. The special lattice coating made from potato starch, flour, and water crisps into a delicate, browned texture around the gyoza. The technique involves browning the dumpling bottoms first, then steaming under a lid with the starch mixture to achieve a crisp, lace-like skirt, adding both texture and a decorative finish.

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 29 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Japanese

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

    Cup of Yum
  1. Sprinkle the salt over the finely chopped cabbage and toss them. Leave it for 5 minutes to withdraw moisture from the cabbage.
  2. Squeeze out the moisture from the cabbage and discard the liquid withdrawn.
  3. Mix the pork mince, cabbage, spring onion, soy sauce, sake, sesame oil, ginger juice, and salt and pepper together in a large bowl.
  4. 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.
  5. 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
  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.
  7. Put a lid on the pan to steam the gyoza for about 5 minutes over low heat.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 29

% 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.