Everyone knows what Gyoza is nowadays, but have you tried the super crispy pan fried Gyoza with lattice? Read on to learn how to make your pan fried dumplings super crispy by following my Gyoza recipe with lattice!
What is Gyoza with Lattice?
Gyoza is Japanese dumplings also known as potstickers in some countries. It is filled with ground meat(most often pork) and vegetables that are wrapped in a very thin piece of rolled dough (Gyoza Wrappers). Gyoza is classified and named by the cooking methods. This Gyoza Recipe is called Hanetsuki Gyoza (Gyoza with Lattice). If you are interested you can read more about it in my Gyoza authentic Japanese recipe post.
What does Hanetsuki mean?
“Hanetsuki” literally means “with wing” in English. Hane is wings and tsuki means with. In this gyoza recipe, the gyoza is pan-fried and at the end of the process, we pour a mixture of potato starch (Katakuriko), flour and water into the frying pan with the gyoza. The mixture’s moisture will evaporate and it becomes a crispy golden brown lattice. And Japanese call it “Hane” wings.
What do I Need For This Gyoza Recipe?
- Gyoza Wrappers – Store bought or homemade. Make sure they are Japanese thin wrappers for extra crispness. You can follow my Homemade gyoza wrappers recipe here if you would like to make your own.
- Fillings – Ground meat, I used pork but you can use beef or chicken too. Furthermore you need finely chopped cabbages and scallions, ginger, garlic and seasonings.
- Crispy lattice – potato starch (Katakuriko), all purpose flour and water.
How to Shape the Gyoza
Yes, I know it is difficult because it can be quite tricky but the more you practice the easier it will get. Seriously, the time and effort is all worth it in the end when you learn to make at home the delicious gyoza that you have experienced in a Japanese restaurant.
Shaping Gyoza Steps Successfully
- Place a gyoza wrapper on the palm of your hand.
I place it on my left palm because I am right handed.
- Scoop out 1 tbsp of fillings.
and place it on the centre of the gyoza wrapper on your palm.
- Dab your index finger in a little water
and line one side of the wrapper with some water to act as glue.
- Fold the other half over
pushing the filling in with your index finger and pleating the wrapper. Then pinch and press it into the other side with your thumb and forefinger.
- Place the piece of Gyoza on a tray to make sure the wrapper is sealed.
Repeat the process for the rest of the wrappers and filling.
How to Create the Lattice
A simple mixture of water and Katakuriko (potato starch) will make all the difference! Pour the mixture over the gyoza in the frying pan and cover with a lid. We do this because it allows the gyoza to steam cook which will trap the juiciness inside. Finally remove the lid once the all moisture has evaporated. The dried potato starch will have left a thin crispy lattice like layer on the bottom of the gyoza.
Tips to Follow My Gyoza Recipe
- Use a Cast Iron Skillet. The reason I use a cast iron skillet is that the oil penetrates through the skillet surface evenly without repelling the oil. That will give the bottoms of the gyoza an even crispy golden brown. It is also because the heat is transferred evenly resulting in all the gyoza being cooked evenly.
- When you fry the gyoza dumplings, leave some gap between each one. That’s where the water and potato starch mixture will be poured which will turned to the crispy lattice connecting the all gyoza beautifully. Yum!
A: You can substitute with cornstarch.
A: The second best option is a non-stick frying pan. If you don’t have that either, you can use a frying pan. Just heat the pan well and use enough oil so that the gyoza and lattice will not stick to the bottom of the frying pan.
Check Out Other Gyoza Recipes
Did you make this gyoza recipe? If you liked it, please leave comment below and rate the recipe.
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- 9oz/250g pork mince *1
- 2/3 cup of finely chopped cabbage
- 1/2 cup of finely chopped scallions
- 1 tbsp soy sauce *2
- 1 tbsp sake *3
- 1 tbsp sesame oil
- 1/2 tbsp grated ginger
- 1 tsp salt
- A pinch of pepper
- 24 sheets gyoza wrappers *4
- 1/2 cup of water
- 4 tsp Katakuriko (Potato Starch) *5
- 2 tsp plain flour
- Sprinkle the salt over the finely chopped cabbage and toss them. Leave it for 5 minutes to withdraw moisture from the cabbage.
- Squeeze out the moisture from the cabbage and discard the liquid withdrawn.
- Mix the pork mince, cabbage, spring onion, soy sauce, sake, sesame oil, ginger juice, and salt and pepper together in a large bowl.
- 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.
- 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
- 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.
- Put a lid on the pan to steam the gyoza for about 5 minutes over low heat.
- 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.
- Turn off the heat and serve the gyoza on a plate with the bottom up. *7
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