#hanetsuki gyoza
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Gyoza Japanese Potstickers
These pan-fried Japanese gyoza filled with ground pork, napa cabbage, and fresh ginger are a tasty homemade version of the popular potstickers.
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Main Dishes - Gyoza Japanese Potstickers
These pan-fried Japanese gyoza filled with ground pork, napa cabbage, and fresh ginger are a tasty homemade version of the popular potstickers.
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Recipe for Gyoza Japanese Potstickers
These delicious homemade potsticker substitutes are pan-fried Japanese gyoza stuffed with ground pork, napa cabbage, and fresh ginger. 1 large egg, 1/2 pound ground pork, 1 tablespoon vegetable oil or as needed, 30 gyoza wrappers or as needed, 1 small clove garlic minced, 1 cup water divided, 1 teaspoon Sriracha sauce or more to taste, 1/2 head napa cabbage shredded, 1/4 teaspoon sesame oil, 2 tablespoons soy sauce, 1.5 teaspoons sesame oil, 2 tablespoons seasoned rice vinegar, 1 piece fresh ginger grated, 1 tablespoon soy sauce, 1 dash Sriracha sauce or to taste, 3 green onions thinly sliced
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Gyoza Japanese Potstickers Recipe
These pan-fried Japanese gyoza filled with ground pork, napa cabbage, and fresh ginger are a tasty homemade version of the popular potstickers.
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@sphaeraa asked:
Leans in... and... props chin on shoulder.
"Oh! ...Hello, there." A warm grin accompanied that greeting, as with a slight turn of acknowledgement Kisuke's cheek bumped his sudden companion's. He'd become accustomed to the Hōgyoku looking over his shoulder; they seemed to share a similar curiosity, especially when it came to creation.
What he was in the midst of creating this time was a bit more mundane, yet simultaneously out of his wheelhouse. Chopsticks whirled rapidly in a beaker of cloudy liquid. As he poured it over the sizzling dumplings, a cloud of fragrant steam rose to meet their faces.
"I thought I'd try my hand at hanetsuki gyoza," he explained, watching curiously as the mixture bubbled in the pan. "As challenging as it was, I restrained myself this time from making any modifications to the recipe..." It was beginning to look good, actually. The maillard reaction certainly seemed to be turning things golden brown and delicious. "...It might have been the right call."
#Let's try the greatest experiment of all:#*not* messing with a recipe!#[[ what is this icon with the different background#why is it in my folder#idk but I'm too lazy to fix it right now ]]#[[ I seriously need to icon again... I have too few with this template ]]#sphaeraa#[[ muse: Kisuke ]]
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🍥 Hanetsuki Gyoza
🍔YouTube || 🍟Reddit
#Brunch#HealthyFoodLove#BakingACake#BakingFromScratch#FoodHealthy#AsianFoodAddict#Brunching#HealthyFoodEating#Dessert#BrunchGoals#FoodTruckFriday#BakingSoda#MexicanFoodIsLife#FoodMexican#AsianFoodRecipes#HealthyFoodWithMe#BestAsianFood#AsianFoodLove#BakingCooking#HealthyFoodChoices#FoodTruckNation#garlic#BrunchFriends#MexicanFoodTour#BakingGoals#DessertOfTheDay#DessertAble#FoodTruckSnash#FoodTruckRoundup#FoodTruckin
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Cheese-feathered hanetsuki gyoza!
Shokugeki no Souma: San no Sara, Episode 45
#Anime#food#Anime food#shokugeki no soma#shokugeki no souma: san no sara#shokugeki no souma#shokugeki no soma san no sara#shokugeki no souma san no sara#food wars#food wars season 3#food wars the third plate#cheese feathered hanetsuki gyoza#chicken#chicken wings#gyoza#chicken wing gyoza#parmesan cheese#parmesan
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You give the vibes of a chef but then there is your cooking
No offence?
What about my cooking?
Tw: food pics
Here’s some of my dinners from the past year. You think because I shitpost about putting a giant cheerio in a bowl of milk as my breakfast that I can’t cook? I have no idea what gave you that idea.
Recipes, top to bottom:
Massaman Curry (not finished, last night) - Ravioli w/ Blush sauce - Pan-fried broccoli, baked sweet potato fries (homemade), steak - Hanetsuki gyoza (work in progress) - A selection of Indian food - Chicken and broccoli stir fry - Roast potatoes, chicken, and corn - Broccoli fried rice - Florentine sausage and lentils with homemade garlic bread
Like... I’m poor. I have to learn to cook with what I have. (Those steaks were a fucking rarity, I actually got them from someone else💦)
Anyway YOU COMe INTO MY HOu-
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Amalgamate Dumplings
"These traditional Japanese dumplings are connected by a lattice of flour and water. In Japan, they are called 'hanetsuki gyoza', which means 'dumplings with wings'. Here, it means 'dumplings that look like they're melting together, like an Amalgamate'!"
INGREDIENTS:
1/2 lb ground pork
2 tsp minced garlic
1 large egg, beaten
1 tbsp chopped chives
1 tbsp ginger root, minced
1 tbsp rice vinegar
1 tbsp soy sauce
25 dumpling wrappers
2 cups water, separated
12 tbsp potato starch, separated
8 tsp all-purpose flour, separated
8 tsp sesame oil, separated (+ more for desticking gyoza from pan)
INSTRUCTIONS:
Mix pork, garlic, egg, chives, soy sauce, rice vinegar, and ginger in a large bowl until combined
Place a dumpling wrapper on a lightly floured surface and spoon approx. 1 tbsp of the filling into the middle of the wrapper. Wet edge of the dumpling wrapper with a little water and crimp together, forming small pleats to seal the dumpling. Repeat with the remaining dumpling wrappers and filling
Stir together 1/2 cup of the water, 3 tbsp of the starch, 2 tbsp of the all-purpose flour, and 2 tsp of the sesame oil. Mix until well-combined, then set aside
Grease a non-stick pan and place over medium-high heat. Cook 5 gyoza in a circle until their bottoms are golden brown
Flip the gyoza over so the browned bottoms all face up. Stir the flour slurry again and pour into the pan around the gyoza dumplings, just enough to cover the gaps between them
Turn the heat down to low and cover the pan with a lid. Cook for approx. 5 min or until the dumplings' wrappers become a bit translucent. Remove the lid and continue to cook until the liquid in the slurry evaporates
Drizzle sesame oil around the edges of the gyoza. Carefully push the pan back and forth to loosen the dumplings without breaking the film around them. If there is trouble releasing, use chopsticks to run down the edges to help loosen it, then continue moving the pan back and forth until the gyoza and film break away
Place a plate upside-down over the pan, then flip the pan over so the they are all together on the plate. Repeat with the remaining gyoza and ingredients in batches until you've used them all. Serve while still warm
"Dumplings" - Heals ??? HP. "Everyone that had fallen down... has woken up. They're all walking around and talking like nothing is wrong. I thought they were goners...?"
#undertale#undertale cookbook#recipe#amalgamates#endogeny#reaper bird#lemon bread#memory heads#snowdrake's mother#hotland#true lab#dumplings
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Hanetsuki Gyoza 羽根つき餃子
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Cheese-Feathered Hanetsuki Gyoza - Shokugeki no Souma: San No Sara ep8
#my edit#my gif#anime food gif#gif#anime food#gifset#anime food gifset#anime#anime gif#anime aesthetic#food#food gif#cooking#cooking gif#chicken#gyoza#japanese food#asian fusion#cheese#stuffed chicken#food wars: shokugeki no souma#shokugeki no soma#s3#san no sara#shokugeki no souma san no sara
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Gyoza with Wings (Hanetsuki Gyoza) 羽根つき餃子
Follow for recipes
Is this how you roll?
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Shokugeki no Soma | Cheese-Feathered Hanetsuki Gyoza
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Falling Slowly: A Shokugeki no Souma (Sorina) Fanfic! Ch. 5
Chapter 5: What’s holding her back?
“Now, now, everyone. We must not hold back Nakiri-kun if she wishes to go.” Isshiki-senpai paused, looking at everyone’s crestfallen faces. “Why don’t we throw a send-off party tonight and celebrate to our young heart's content? I’m sure Nakiri-kun doesn’t want us to be sad, right?”
Isshiki-senpai turns to Erina and she nods slightly. And so right after classes, they started to prepare for Erina’s send-off party which was now held at the dining room. Although everyone was more subdued in the party today because some still have a hangover, the energy was still high.
For some reason, Souma can’t tear his eyes off Erina ever since the party started. Probably because I will miss her when she’s gone. He paused as he caught himself. I mean, we’re friends and our banters were really fun.
The blonde just tore herself away from Yuki and Ryoko who was hogging the karaoke machine. She looks flushed and tipsy, but not as bad as last night. She finally sat down next to the table, taking another shot of sake. Souma sat beside her, offering some of his Cheese-feathered Hanetsuki gyoza.
“Shut up Yukihira, I will still not eat your cooking.” Erina refuses, giving her signature hair flick.
Souma laughs. “Ow c’mon Nakiri… I will not ask ya to judge this. Besides, Eizan-senpai lost to this dish of mine. It means that it is Elite Ten quality!”
She glares at him but takes one anyway and they spent the rest of the night emptying the bottle of sake while Erina berates him on the 15 things on how he can make the Hanetsuki gyoza better.
The blonde grew silent for a moment, looking at his golden eyes…then her amethyst eyes softened for a bit and she looks down hesitantly.
“U-uh, Yukihira…by the way…I have something to tell you…” Erina says, almost inaudibly.
Souma’s heart hammered in his chest. Is she drunk already?
Erina mutters looking down at her lap, then with her voice merely above a whisper. “I w-want to…to say that I…”
It was just like last night. Is she going to…? He was so nervous he only managed to say, “Huh?”
“Mou, that’s why listen will you? I won’t repeat this again.” She snaps.
Then after a few more minutes of silence…
“I appreciate what you’ve done during the Hokkaido incident and saving me from my father…” Erina bursts. “T-there! I just want to say it since I felt bad I wasn’t able to talk to you after…B-but don’t think that I approve of your plebeian ways of cooking! You still have light years ahead of you before I do that!”
She says the last bits a bit quickly. Souma stared at her blankly for a couple of seconds, then after registering everything that she said, he laughed aloud ⏤ earning some curious looks from their other friends. The blonde pouts at his reaction and she hits his shoulder.
“Aw! Oi, Nakiri that hurt!” Souma was clutching his shoulder but he still can’t fight his laugh.
“Why are you laughing? Hmph!” Erina shouts, then she prepares to walk out.
But Souma reaches out for her arms to stop her from going. “My bad Nakiri. Sorry for laughing. It’s just that ya already told me that last night. But tonight you’re more…how do I say this…” Souma ponders for a moment. “You’re now more like the Nakiri I know.”
“And what does that mean?” Erina hissed, crossing her arms over her chest.
“Well for one, your face has the Nakiri-scowl as usual,” Souma explains nonchalantly.
This just angered Erina more. “What did you say?!”
Erina continued to hit him and Souma just laughed his head off. Hearing her say that right now was a wake-up call for him. What was he worried about really?Nothing has changed between the two of them. Besides, there really is no way for her to like him since she likes his dad, right? She admitted her admiration for him awhile back and he noticed how she blushes in front of the said man.
“Mou, why do you have to be so insufferable all the time Yukihira?” The blonde says tiredly.
“Ehh, but that felt nice, right? Telling what ya really want to say?” Souma taunts her further.
Erina’s amethyst eyes widened in horror, then hitting him, she said “Shut up! Forget everything I said before!”
“What? I can’t do that Nakiri! Hahahaha!” Souma says, raising his arms to protect him from Erina’s wrath, who was starting to hit him harder now.
The blonde stopped hitting his aching arm and turned away from him, pouting her red lips again. She was now scanning the room. Ibusaki was clutching the microphone away from Ryoko and Yuki while Marui and Ryo are now having their Round 2 of the showdown. And as usual, their senpai who was wearing nothing but an apron steals the spotlight in the party. The redhead saw Erina shake her head but with a ghost of a smile on her lips.
“Really, you were quiet ever since this morning. Somethin’ botherin’ ya?”
Erina just continued to sit silent, looking at everyone. Souma knows that she has grown to love the Polar Star residents and she clearly enjoyed her stay in the dorm. But he figured the blonde would die before she admits it though.
“Betcha wanna say thank you to other Polar Stars as well…” Souma says softly, looking at Erina with a knowing smile.
Her face was now evidently scarlet, “I…I…S-shut up Y-yukihira, I didn’t ⏤”
“Oh c’mon! I know ya don’t wanna leave yet.” Souma interrupts her, holding her arm that was hitting him. “Why don’t ya stay here for a while longer?”
Erina stopped for a moment. Souma gazes at her, Erina’s eyes widen then she abruptly looks down at her lap. It was at that moment when Senzaemon arrives.
“Oh, the headmaster!”
The headmaster looked around the room, smiling. “Good evening Polar Star residents. I see that you are lively as usual. However, I’m afraid I would have to fetch my granddaughter now. You can still continue though.” Then turning to his granddaughter next to the redhead, “Come on Erina, let’s go now. It’s getting late, you still have your classes tomorrow.”
Erina shots her head up and looks hesitantly at her grandfather. Biting her lip, she looked down again at her lap. Everyone approached Erina to hug her, but the blonde still looked resigned. And when it’s time for her turn to face Souma, he recognized that her eyes were somewhat watery.
The redhead motioned his arms to hug her. But for a few seconds, her eyes gave a determined glow then she exclaimed, “Grandfather!” Erina turned to face Senzaemon.
“I decided to stay here in Polar Star Dorm for awhile. I hope you can allow me.” Erina says, her eyes pleading.
Everyone fell silent, including Senzaemon who was examining his granddaughter with interest. After a few minutes of agonizing silence, he roars with laughter.
“Alright! If my granddaughter wishes it, so be it. Then, I will be leaving now. Please do take care of my Erina.”
He looks at each one of the Polar Star residents, spending a bit more time on Souma. Just as he closes the dining hall door, everyone screams in delight, hugging Erina once more.
“Well, this means that we can continue this party but as another welcome party for our new resident, Nakiri-kun!” Isshiki-senpai yells. “Now, let’s enjoy all night!”
Everyone cheers at this and the party turned out to be wilder than earlier. Souma stares at Erina from afar, with a smile on his face, glad that everything now seems to be okay.
Hello everyone! I know this seems like a slow burn but please bear with me. :) Will be having a Christmas arc next week so please stay tuned as well!
Here are the previous chapters: Part 1 | Part 2 | Part 3 | Part 4
#Sorina#soueri#souma yukihira#Yukihira Soma#erina nakiri#soma x erina#souma x erina#Shokugeki no Soma#shokugeki no souma#food wars#Falling Slowly
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Repost @foodpassionical - Hanetsuki Gyoza “冰花煎饺” New video is now up on my YouTube channel ❤️ Japanese crispy dumplings filled with cabbages, carrots and mushrooms🙌🏻 . Filling recipe: 250g cabbage 20g mushrooms 20g green onions 1 big onions 5 clove garlic 2 fresh chillis 1 tbsp ginger powder 1/2 tsp salt 1 tsp white pepper . Dipping sauce ingredients: 1 tbsp black vinegar 2 tbsp soy sauce 1 tsp sesame oil 1 tbsp green onions, chopped 1 tsp brown sugar 1 tsp hot sauce(optional) Mix well and set aside . . Dough recipe: 260g flour 150ml boiling water (Check out on my YouTube channel) ❤️ . . Chop the cabbage and sprinkle salt over cabbages, sit for half an hour. Wait till the moistures drains out then squeeze out the water from the cabbages. In a bowl add in Cabbages, mushrooms, green onions, garlics, chillis, onions, ginger powder and white pepper. Set aside. . . Dust the working surface, take one piece of dough and press it to a round disc. Use rolling pin roll into round sheet, wrap the fillings and cover the gyoza with a clean damp cloth. In a cup add in 2 tbsp of flour and 1/2 cup water, mix well. . . In a heavy pan, add 1 tbsp oil. Arrange the gyoza separately and cook the gyoza until the bottom is golden brown. Whisk the flour mixture well one more time, and pour about 1/4 cup mixture into the pan. Cover the pan with a lid. Wait until the water evaporates, remove when the edges of the wings start to peel off from the pan. Serve with black vinegar dipping sauce. . . #dumplings #plantbased #foodforthought #cleaneating #gyozas #homefood #veganbowls #foodphotography #foodstylist #foodstagram #goodoldvegan #bestofvegan #thrivemags #veganfoodshare #plantbaseddiet #eatrealfood #onthetable #lovefood #foodporn #foodgasm #tastemade #plantbasedrecipes #instafood #foodpassionical #eatclean #foodpic #igfoodie https://www.instagram.com/p/B6zzFpsAwPR/?igshid=xjqo5d5vqihw
#dumplings#plantbased#foodforthought#cleaneating#gyozas#homefood#veganbowls#foodphotography#foodstylist#foodstagram#goodoldvegan#bestofvegan#thrivemags#veganfoodshare#plantbaseddiet#eatrealfood#onthetable#lovefood#foodporn#foodgasm#tastemade#plantbasedrecipes#instafood#foodpassionical#eatclean#foodpic#igfoodie
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Gyoza with Wings (Hanetsuki Gyoza) 羽根つき餃子
Gyoza with Wings (or Hanetsuki Gyoza) is a type of Japanese dumpling filled with juicy, savory ingredients that is pan-fried to crispy perfection. They have a fancy look with crispy thin wings just ready for you to bite into.
As far as Japanese dumplings go, you are probably most familiar with the classic gyoza that come in the crescent-shaped pouch with crisp bottoms and tender-white skins that have been pan-fried and steamed. But do you know there are some other great varieties of gyoza in Japan?
One of them is these eye-catching gyoza that are clumped together in a solid, thin crispy sheet of fried starch. Whenever I share these gyoza pictures from Japan on social media, I immediately received a lot of curious comments. To those who have yet to see them, these dumplings are known as Gyoza with Wings or Hanetsuki Gyoza (羽根つき餃子) in Japanese. They got their names from the super fun presentation where the gyoza look like they have wings when you break them apart from the crispy sheet.
Although this style of gyoza is quite common in Japan, it is still fairly unknown outside of Japan. So today we’re going to make this at home! As I explained below, there are many varieties of ‘wings’ too. Hope you can figure out your favorite style wings and make these addicting Hanetsuki Gyoza at home!
Watch How to Make Gyoza with Wings (Hanetsuki Gyoza)
youtube
Gyoza with Wings (or Hanetsuki Gyoza) is a type of Japanese dumpling filled with juicy, savory ingredients that is pan-fried to crispy perfection. They have a fancy look with crispy thin wings just ready for you to bite into.
What is Hanetsuki Gyoza aka Gyoza with Wings?
Gyoza with Wings are pretty much the same dumplings as the classic gyoza. The only difference is its unique presentation where a group of gyoza are all connected with a crisp sheet of fried starch made out of flour and water. They look like they have wings and that’s how they get their name – Gyoza with Wings or Hanetsuki Gyoza (羽根つき餃子).
This type of gyoza was created for the first time in Kamata, Tokyo about 30 years ago by the Japanese owner/chef at the restaurant Niihao (你好). He was one of the Japanese children left behind in China at the end of World War II. He got the idea of Hanetsuki Gyoza from a dumpling dish in Dalian.
Gyoza with Wings (Hanetsuki Gyoza) on Google image
The rectangular or round shape are two common looks for Hanetsuki Gyoza. A rectangular shape Hanetsuki Gyoza are more commonly served at restaurants and most people make a round shape Hanetsuki Gyoza at home as it’s easier to prepare, like one I shared in this post.
To make Gyoza with Wings, you can use either store-bought gyoza or homemade gyoza from scratch. I’ve covered some important tips and techniques for gyoza-making in my previous articles you can check out:
How to wrap gyoza with step-by-step pictures
Classic gyoza recipe with video tutorial (and recommended fillings and gyoza wrappers)
How to make gyoza wrappers from scratch
In this particular recipe, we’ll focus on how to make the crispy wings and the pan frying technique.
5 Important Factors to Consider When Making Gyoza with Wings
1. Use a non-stick frying pan
With this recipe, you have to shake the pan while cooking and flip the pan to serve the gyoza. Therefore, a good quality non-stick frying pan works the best instead of heavy pan like cast iron skillet. In terms of the size of the pan, I think a 10-inch frying pan works the best.
2. Start with 6 gyoza, and increase the amount up to 10
For the first timer, practice with 6 gyoza first with smaller wings (you can use a 10-inch frying pan). As you increase the amount of gyoza, the pan gets heavy to handle.
3. Adjust the ratio for flour vs. water to your liking
When comes to making the wings, all the recipes are very similar where you need 1-2 tsp flour or potato starch for 100 ml of water. This flour mixture creates the type of wings you like and you can decide how thick or thin you wish your wings to be.
As shown in Google images above, there are many versions of Gyoza with Wings at home and restaurants. Some prefer thick crunchy wings while others prefer super thin and fragile wings (including me). Some prefer wings with more holes like lattice while others prefer no hole or almost no holes (my daughter is trypophobia – a fear or disgust of closely-packed holes).
So play with the amount of flour (1 tsp to 2 tsp), as well as the kind of flour – all-purpose flour, cake flour, potato starch, rice flour, or a mixture of some of these flours.
If you don’t plan to serve the gyoza immediately, use flour instead of potato starch. Potato starch absorbs moisture so the wings will not stay crispy for too long.
4. Have a good control of the heat when pan-frying
This could be the most difficult part when comes to pan-frying the gyoza. To be honest, I get nervous about burning the bottom of the gyoza, especially when the gyoza are meant for a party (or for blog/video) other than myself.
Every stove also functions differently. Since I am using an industrial stove, my “medium” heat could mean your “lower end of medium-high” heat. So it’s important to pay attention to how your stove works.
When frying the gyoza prior to adding flour mixture, careful not to burn your gyoza. They will be in contact with the bottom of the pan for a bit longer as we have to wait for the wings to get brown and crisp. When the gyoza are relatively lighter in color (like my gyoza here), you can increase the heat to brown further. It’s a bit tricky to peak the color of gyoza wing as you can’t quite lift up the fragile sheet.
5. Sesame oil does the final trick for crispy gyoza
At the end of cooking gyoza, make sure to drizzle some sesame oil. Not only it gives a lovely nutty aroma, it also adds extra crunch and extra crispiness to the gyoza.
Aside from its WOW factor and imaginative name, these gyoza are really fun to eat. It’s like breaking bread, only this time is breaking gyoza with crispy wings – Japanese style! Dumpling lovers, you have to try this at home!
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Gyoza with Wings
Gyoza with Wings (or Hanetsuki Gyoza) is a type of Japanese dumpling filled with juicy, savory ingredients that is pan-fried to crispy perfection. They have a fancy look with crispy thin wings just ready for you to bite into.
6-8 gyoza ((You can put up to 10 gyoza))
100 ml water ((To make 100 ml, take away 1 Tbsp from ½ cup))
2 tsp flour ((6 g) (See Notes))
1 Tbsp neutral flavor oil (vegetable, canola, etc)
1-2 tsp sesame oil
Gather ingredients. You can use homemade gyoza or store-bought gyoza for this recipe.
Combine 100 ml water and 2 tsp all-purpose flour.
Heat 1 Tbsp neutral flavor oil in a frying pan over medium to medium-high heat.
Cook the gyoza until the bottom is golden brown (more toward light golden brown).
Remove the hot frying pan from the heat and press on a damp cold towel for 3-5 seconds to cool the pan immediately.
Put the frying pan back to the heat. Whisk the flour mixture well one more time and pour the flour mixture into the pan. Cover the pan with a lid. Make sure the mixture covers up 1/3 of the gyoza (This may slightly different based on your pan size).
If you have a glass lid, you can see the cooking process. If you don’t have a glass lid, check the amount of the liquid once in a while.
When gyoza is cooked through (skin is more see-through) and the flour mixture is almost evaporated, open the lid. It should take about 3-4 minutes since you close the lid.
Since the gyoza is cooked already, all you need to do is to let the water evaporated. When the edges of the wings start to peel off from the pan (see right picture below), drizzle sesame oil around the edge of the wings. Adjust the heat according to the color of the wings. If it’s lighter, you can increase the heat slightly.
The sesame oil not only gives the delicious flavor, but also helps cook the flour mixture and loosen up the wings. Shake the pan a few times to detach the wings from the pan. You can use chopsticks to gently poke around the edges.
Put a plate over the gyoza and flip over. Tip: If you use a plate that’s smaller than a frying pan, you can gently press the gyoza so it doesn’t move around. It’s much easier to flip than using a larger plate. Be very careful as the oil might drip from the pan while you flip.
Serve the gyoza with wings with soy sauce. Optionally, you can add tiny bit of rice vinegar or/and La-Yu (Japanese chili oil).
Flour: For crunchy texture of wings, use cake flour or all purpose flour. For lighter and crispy texture, use potato/corn starch. I personally like flour rather than potato starch. Try half flour and half potato starch for both texture! You can also make it with rice flour as well.
If you want to make wings with bigger and more holes like lattice look, use less flour (about 1 to 1 ½ tsp). If you want to make thicker and stronger wings, then add 2 ½ tsp flour.
The post Gyoza with Wings (Hanetsuki Gyoza) 羽根つき餃子 appeared first on Just One Cookbook.
Gyoza with Wings (Hanetsuki Gyoza) 羽根つき餃子 published first on https://zenramensushi.tumblr.com/
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