Winged Crispy Gyoza (Hanetsuki Dumplings)

[@Armymum13]

I love the crispy winged dumplings!!!!!

[@NoRecipes]

Me too!

[@Maplecook]

Dayum! You KNOW I gotta try making THESE, bro!

[@NoRecipes]

I thought you'd like this 😆 This method works with any gyoza. Would love to see your take!

[@Maplecook]

@@NoRecipes Maybe around Christmas? This summer, my vids are gonna be pizza, takoyaki, and Kansas BBQ. And even so, I think I'll run outta time before having to focus on school again. lol

[@TheCowEmporium]

Oh my gosh! That’s so cool.

[@NoRecipes]

😁

[@alechall7082]

I've seen Kenji's video on these and have always wanted to try it. Thanks for the insight on these techniques, I feel much more confident in trying it now!

[@NoRecipes]

I didn't know he did a video on this. I'm happy I could add some more context beyond him. Hope you enjoy them!

[@RenaisansGI]

Wow! I always recook u're recipe.. Thank u so much for making all the video

[@NoRecipes]

You're welcome! I hope you enjoy this one too😄

[@lenapawlek7295]

So interesting that you asd boiling water!! And so cool that you got to talk with the inventor of this dish

[@NoRecipes]

Yea, that kinda blew my mind too when Chef Yagi showed me his batter.

[@spicerack4397]

Imagine having this to eat for Sunday brunch with a cold beer! I almost fainted it looks so good. Serve with Sapporo's xlarge bottle please. Definitely making this. Will try out my Korean frozen Bibigo pot stickers for a quick hack. At 75 my stamina isn't what it used to be!

[@NoRecipes]

That sounds like a fantastic brunch 😁 Yes, it should work with Korean Mandu too. Hope you enjoy it!🍻

[@spicerack4397]

@@NoRecipes Yes, I have a freezer full of Bibigo products including Mandu. I consum with homemade chili oil and I'm in heaven.

[@meg1404]

Can you store the balanced batter for next fry?

[@NoRecipes]

Yes, you can keep it in the fridge for a day or two. You'll want to give it a stir before you use it.

[@tina8796]

I don't put the oil in my batter and I also put the gyoza in first and then pour the flour mixture over it and it turns out exactly like this

[@NoRecipes]

I started adding oil to the batter because it helps prevent boilovers. As for the order of operations, this particular batter ratio benefits from the evaporation that happens while you're adding the gyoza and it avoids having to add oil to the pan initially. But you should use whatever method works best for you. This recipe is for people who don't already have a working method.

[@tina8796]

@@NoRecipes 👍

[@chesterallantangub8758]

Hi Kenji, love the wings dumplings! May I know what kind of pan you used for that?

[@eatlikealocal]

@@chesterallantangub8758 Who is Kenji?

[@NoRecipes]

Wrong Japanese-American guy😉 You can use any non-stick pan for this. I used a 10" Tramontina.

[@chesterallantangub8758]

@@NoRecipes Sorry, hahaha I`m embarrassed! I commented next to the guy who mentioned Kenji and unconsciously typed his name instead of you Marc when I was about to comment. I`m a big fan of you since your Juicy Gyoza video!

[@NoRecipes]

@@chesterallantangub8758 No worries! Hope you're having a great week!

[@fusdwote4640]

nice Piroggis

[@NoRecipes]

😆

[@fusdwote4640]

@@NoRecipes both looks fantastic and tasty :) thanks for the video.

[@tdman]

My favorite part is going to be at 06:54. ☺

[@NoRecipes]

😆