How to Cook Gyoza Dumplings with Wings - flour

Method

• Mix the flour with water.
• Mix well so that there are no lumps.
• Strain out any lumps with a fine mesh sieve or tea strainer.
• Heat up a frying pan over medium heat and add 1 tablespoon of vegetable oil.
• When the oil is hot and flowing easily, put in the gyoza dumplings in a single layer.
• Turn the heat up to the maximum level, add the flour-water mixture from Step 1 and cover with a lid.
• Turn the heat down to medium-high and steam-cook for 3 minutes or so.
• The dumplings won't burn as long as there's water in the pan, but once the water is gone they'll burn very quickly so be careful.
• When the gyoza start to make crackling noises, take the lid off.
• Cook for another 3 minutes or so with the lid off to let any remaining moisture evaporate.
• Once the moisture is gone, cook for another minute to brown the dumplings.
• Leave the heat set to medium-high.
• After a minute, invert a plate on top of the frying pan.
• If oil drips on your arm you'll burn yourself, so be careful.
• The gyoza dumplings with "wings" are done!
• All the dumplings are connected together with the "wings," but you can separate them easily with chopsticks.
• There are 24 dumplings in this photo.
• For boiled gyoza dumplings, see.
• For the gyoza dumpling filling recipe, see.
• Homemade ra-yu is delicious!
• See.