Hanetsuki Gyoza (Crispy Wing Gyoza) by Leo Hokfelt

Ingredients

• 20g neutral oil
• 20g all-purpose flour
• 100ml boiling water
• 20 gyoza wrappers
• 250g ground pork
• 100g cabbage, finely chopped
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp grated ginger

Instructions

1. Combine the ground pork, cabbage, soy sauce, sesame oil, and ginger in a bowl, mixing thoroughly until the filling becomes sticky.
2. Place a small spoonful of filling in the center of each gyoza wrapper, dampen edges with water, and pleat to seal until ready to serve.
3. Whisk the flour into the boiling water until completely smooth to create the 'wing' slurry.
4. Heat a non-stick skillet over medium-high heat with a teaspoon of oil and arrange the gyoza in a circle.
5. Pour the flour slurry into the pan, cover immediately with a lid, and steam for 5-6 minutes until the water evaporates.
6. Remove the lid and cook for an additional 2-3 minutes until the bottom is golden brown and the flour slurry forms a crispy, connected lace crust.
7. Invert a plate over the pan and flip quickly to serve the gyoza with the crispy side facing up.