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Hanetsuki Gyoza Recipe (Dumplings with “Wings”)


Step 1

Make the dough: Within the bowl of a stand mixer fitted with a dough hook, combine collectively the flour, sesame oil, salt, and 1 cup of heat water on low pace till a dough types. Proceed mixing till the dough is easy and elastic, about 5 minutes. (If the dough isn’t coming collectively, add extra water as mandatory, 1 tablespoon at a time. The dough ought to be hydrated however nonetheless dry to the contact.) Cowl the bowl with plastic wrap and put aside to relaxation at room temperature for 1 hour.

Step 2

Make the filling: Carry a big pot of water to a boil. Add the cabbage and prepare dinner till softened, about 4 minutes. Drain and rinse with chilly water till cool sufficient to deal with. Finely chop the cabbage, wrap it in a clear kitchen towel, and squeeze over the sink to take away as a lot water as attainable. Put aside.

Step 3

To a small bowl, add the hen inventory and sprinkle the gelatin over it. Put aside till the gelatin has dissolved and the combination is agency and jiggly, about quarter-hour.

Step 4

In a big bowl, use your arms to combine collectively the pork, soy sauce, sake, sesame oil, sugar, salt, and reserved hen inventory. Stir within the scallions, garlic, ginger, black pepper, and reserved cabbage. Cowl with plastic wrap and refrigerate for half-hour.

Step 5

In the meantime, make the wrappers: Divide the reserved dough into 4 equal items. Utilizing your arms, roll every bit right into a 1-inch-thick log. Lower the logs into 15–20 coin-sized items (about ⅓ oz. every). Place your thumbs aspect by aspect and flatten every coin right into a disk, then mud frivolously with potato starch. Utilizing a small rolling pin, roll every disk right into a 3-inch spherical. (Alternatively, utilizing a hand-crank pasta machine, go every disk of dough by the rollers twice to create a 3-inch spherical.) Cowl the dough and completed wrappers with plastic wrap to maintain them from drying out between batches. 

Step 6

Kind the gyoza: Working with one wrapper at a time, add 1 teaspoon (or as much as 1 tablespoon) of filling to the middle of every wrapper and unfold it right into a disk, leaving a ¼-inch border. Utilizing a finger dipped in water, moisten the outer fringe of the wrapper. Fold the dumpling in half like a taco (however don’t press collectively to seal) and maintain in your dominant hand. Utilizing the thumb and index fingers of your dominant hand, pinch the sting closest to you to seal. Then use the thumb and forefinger of your non-dominant hand to pleat one fringe of the dough, enclosing the filling with out squeezing any out. Proceed crimping the seam till you attain the top, making about 5 pleats, squeezing out any extra air as you go. Put aside on a baking sheet and dirt frivolously with potato starch. (See headnote for gyoza storage directions.)

Step 7

Cook dinner a batch of 12 gyoza: To a 10-inch nonstick skillet over excessive warmth, add the oil. When the oil is scorching, add 12 gyoza in a pinwheel formation. In a small bowl, whisk collectively the potato starch, flour, and 1 cup of water, then pour the combination over the gyoza. Cowl with a tight-fitting lid and prepare dinner till a lot of the water has evaporated, about 10 minutes. Flip the warmth to low, take away the lid, and proceed cooking till the water has fully evaporated, about 2 minutes. Utilizing a skinny silicone spatula, rigorously launch the gyoza and “wings” from the skillet, then cowl with a serving platter and invert to serve the gyoza crispy-side up. Repeat this course of with the remaining gyoza, including extra oil and flour slurry for every batch.

Step 8

In a small bowl, stir collectively the rice vinegar and soy sauce. Serve the gyoza with the dipping sauce and the chile oil. 

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