Making Gyoza with Wings/羽根つき餃子を作る

japanese cake Japanese Food
Although my father likes gyoza, I don’t want to make them from scratch mainly because I just can’t spend 30-40 minutes to make gyoza. I usually spend only 10-20 minutes to make a meal.
I have tried three different brands of frozen gyoza so far, and I find this one is the best in texture, flavor, and price.
Hane Tsuki Gyoza (Gyoza with Wings) from Osaka Osho:

The regular price is around 400 yen, but I can get it for half the price from a supermarket on specific days of the week.

12 gyoza plus two packets of dipping sauce.

Place the gyoza in a frying pan. No oil or water required.

Turn on the heat to medium and put on the lid. Cook for 5 min.

Lift the lid, turn down the heat to low, and cook for another 1-2 minutes until the liquid around the gyoza turns brownish.


Not bad!

If you want to make regular gyoza in this style, simply mix 150 ml water with 1 tbsp flour (or katakuriko (potato starch), which results in a slightly different texture) and cook the gyoza with some oil and the mixture. Some people use a 1:1 mixture of flour and katakuriko.
普通の餃子をこのような形にしたい場合は、水150 mlに小麦粉(または片栗粉(少し違った食感になる))を大さじ1杯混ぜて、餃子を油少々と、この液体で調理します。小麦粉と片栗粉を1:1で混ぜる人もいます。

Images of hane tsuki gyoza (gyoza with wings)/羽根つき餃子のイメージ

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