Hanetsuki Gyoza
Hanetsuki Gyoza
Pan-fried dumplings get an upgrade with the addition of crispy, lacy “wings.”
Ingreadient
- 4 1/4 cups plus 3 tablespoons all-purpose flour
- 1 cup warm water (about 110°F), plus more as needed
- 1 tablespoon toasted sesame oil
- 1 teaspoon kosher salt
- 3/4 pound green cabbage, leaves separated
- 5 tablespoons chicken stock
- 2 teaspoons powdered gelatin
- 1 3/4 pounds ground pork (not lean)
- 2 tablespoons plus 3/4 teaspoon shoyu
- 1 tablespoon plus 1 1/2 teaspoons sake
- 1 tablespoon plus 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon plus 1 1/2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 6 tablespoons finely chopped scallions
- 1 tablespoon plus 1 1/2 teaspoons minced ginger
- 1 tablespoon plus 1 1/2 teaspoons minced garlic
- 1/4 teaspoon black pepper
- 5 cups water
- 7 1/2 teaspoons potato starch, divided, plus more for dusting
- 3 1/2 teaspoons all-purpose flour
- 5 tablespoons canola oil or other neutral cooking oil, divided
- Gyoza sauce
- Chile oil
Direction
- Place flour, water, sesame oil, and salt in bowl of a stand mixer fitted with a dough hook attachment or in a large bowl. Beat with mixer on medium speed or combine with your hands until a dough forms; reduce mixer speed to low, and knead until dough is smooth and elastic, 5 to 7 minutes in mixer or 10 to 15 minutes by hand. If dough isn’t coming together, add additional water, 1 tablespoon at a time. (Dough should be hydrated, but this is a dry dough.) Cover bowl using plastic wrap, and let rest at room temperature for 1 hour to allow the gluten to relax.
- While dough is resting, bring a large pot of water to a boil over medium-high. Add cabbage leaves; cook, undisturbed, until leaves turn vibrant green and are tender, 4 to 5 minutes. Drain and rinse with cold water until cool enough to handle. Finely chop cabbage. Wrap cabbage in a kitchen towel, and squeeze well over a sink, removing as much water as possible.
- Pour chicken stock into a small bowl, and sprinkle with gelatin; let stand until gelatin is dissolved and mixture is firm and jiggly (like Jell-O), about 5 minutes.
- Stir together pork, shoyu, sake, sesame oil, sugar, salt, and jellied chicken stock in a large bowl, stirring well using your hands. Add chopped cabbage, scallions, ginger, garlic, and pepper, and stir well until combined. Refrigerate pork mixture until cold and firm, about 30 minutes.
- Divide Wrapper dough evenly into 4 portions. Roll each dough portion into an 8-inch-long rope (about 1-inch thick). Cut each rope crosswise into pieces. Cover dough pieces using a damp paper towel. Working with 1 dough piece at a time, use both thumbs to press each piece into a disk on a work surface. Lightly dust disk with potato starch; using a small rolling pin, roll disk into a 3-inch round. Repeat process with remaining 14 dough pieces, stacking and covering Wrappers using plastic wrap to keep Wrappers from drying out. (Alternatively, if you have a hand-crank pasta machine, pass each disk of dough through rollers twice until you have a round that is 3 inches in diameter.)
- Working with 1 Wrapper at a time, place about 1 heaping tablespoon of Filling in center of each Wrapper, spreading to within a 1/4-inch from edges. Use a finger dipped in water, moisten outer edge of Wrapper. Fold in half like a taco, but don’t press together to seal. Hold in your dominant hand; using thumb and index fingers of your dominant hand, pinch edge closest to you, and seal. Use thumb and forefinger of your nondominant hand to pleat 1 edge of dough, enclosing filling (taking care that no filling is squeezed out). Crimp seam until the end, making about 5 pleats, squeezing out any excess air as you go.
- Whisk together water, potato starch, and flour until well combined. Heat a nonstick 10-inch skillet with 1 tablespoon canola oil over medium. Arrange 12 gyoza in skillet in a pinwheel design. Whisk water mixture well, and pour 1 cup water mixture over gyoza. Cover skillet with a tight-fitting lid; cook, undisturbed, over medium-high until most of water is evaporated, 8 to 10 minutes. When oil begins to sizzle and edges turn brown, reduce heat to low; remove lid, and cook until water is completely evaporated and a lacey “wing” forms around gyoza round that is lightly browned in spots, 6 to 8 minutes. Using a thin, flexible spatula, loosen outer edges of gyoza round from skillet. Lightly shake skillet until gyoza round is released. Place a plate over skillet, and carefully flip gyoza round onto plate. Repeat process with remaining gyoza, water mixture, and canola oil. Serve with gyoza sauce and chile oil.