TLDR;
This video demonstrates how to make Hanetsuki Gyoza, or gyoza with wings, a dish created by Chef Isao Yagi in Tokyo. The key to the dish is a gelatinized flour and water batter that creates a crisp, potato chip-like wing around the juicy dumplings. The video covers the necessary ingredients, the batter preparation, steaming and crisping the gyoza, and serving suggestions, including a taste test.
- The secret to the crisp wings is in the gelatinized flour and water batter.
- The batter is made by mixing flour, water, and vegetable oil, then adding boiling water to gelatinize the starch.
- The gyoza are first steamed with the batter, then the water is evaporated and oil is added to crisp the wings.
Intro [0:00]
Marc Matsumoto introduces Cassandra Lord, who introduced him to the 90-year-old creator of Hanetsuki Gyoza. Hanetsuki Gyoza, meaning "gyoza with wings," features crisp batter wings radiating from juicy dumplings. Marc and Cassie visited Ni Hao Honten in Tokyo's Ota Ward, where Chef Isao Yagi created the dish in the mid-1980s. Chef Yagi's secret to the crisp wings is his gelatinized flour and water batter, which they will demonstrate how to make.
Ingredients [0:58]
The ingredients needed are dumplings (either homemade or frozen), flour, water, vegetable oil, and boiling water for the batter, plus additional oil for frying. Marc recommends using his super juicy Gyoza recipe, which is linked in the video description. The specific measurements for the batter include 2 tablespoons of flour, 2 tablespoons of water, 1/2 tablespoon of vegetable oil, and 1 1/2 cups of boiling water.
Prepare batter [1:27]
To prepare the batter, mix 2 tablespoons of flour with 2 tablespoons of water and 1/2 tablespoon of vegetable oil in a beaker until smooth. The oil prevents clumping when boiling water is added. Set this mixture aside and then add 1 1/2 cups of boiling water to gelatinize the starch in the flour, preventing it from settling. Use a stick blender, regular blender, or whisk to mix until there are no lumps. This gelatinization is Chef Yagi's secret to the batter's consistency.
Steam gyoza [3:07]
Heat a pan over medium heat and add 1/2 cup of the prepared batter directly to the pan without additional oil. Once the batter starts bubbling, arrange about 10 gyoza in the pan, leaving space between each to allow for wing formation, and create an aisle down the center. Cover the pan and set a timer for 5 minutes, adjusting the cooking time based on the heat and pan. For frozen gyoza, add about 2 minutes to the cooking time. The steam created in the pan will cook the tops of the gyoza.
Crisp gyoza wings [5:20]
After steaming for about 5 minutes, remove the lid and turn up the heat to evaporate any remaining water, leaving a dry sheet of batter on the bottom of the pan. This step is crucial to prevent the wings from becoming too lacy and brittle. Add oil around the edge of the pan, down the center, and on top of the gyoza to ensure even browning and prevent burning. Allow the gyoza to fry until they develop a deep golden-brown color, checking underneath to monitor the crispness.
Serve Hanetsuki Gyoza [6:15]
To plate the Hanetsuki Gyoza, cut the connected gyoza in half to separate them. Use a spatula to lift the gyoza, showcasing the crispy wings, and flip them onto a plate. Arrange the gyoza to display the wings attractively.
Taste Test [6:54]
Marc and Cassandra try the Hanetsuki Gyoza, noting the crispiness and thickness of the wings, which resemble potato chips. The wings hold up well even when dipped in sauce. Cassandra uses Marc's Homemade Chili Oil as a dipping sauce. Marc mentions that Chef Yagi trims the lacy edges of his wings, but he prefers to keep the full wing for extra crispness. They encourage viewers to try making Hanetsuki Gyoza and to visit Ni Hao in Japan.