Mushroom

Vegan Crispy Wing Gyoza

January 29, 2021
1 Rating
Photo by George Lee
Author Notes

These vegetable gyoza (Japanese potstickers) are packed with umami flavor, pan-fried to golden-brown perfection with crispy, paper-thin "wings." Potstickers with crispy edges like these are also known as hanetsuki gyoza (羽根つき餃子), owing to the crispy, paper-thin bottom layer that, when broken apart, makes each individual dumpling look like it has lacy wings. The satisfaction when biting into one of these is just immeasurable, and this was easily my favorite dish to order at dumpling restaurants when I was in Tokyo. —George Lee

Test Kitchen Notes

Cornstarch gives the filling more body and helps soak up excess moisture. I always add it if there are vegetables in the filling with high water content like cabbage. For this recipe, you can choose to omit it. —The Editors

  • Prep time 1 hour 20 minutes
  • Cook time 15 minutes
  • makes 40
Ingredients
  • For the Gyoza
  • 40 gyoza dumpling wrappers
  • 12 dried shiitake mushrooms
  • 4 dried black fungus
  • 12 scallions, finely chopped
  • 1 yellow onion, finely minced
  • 1/2 cup carrots, finely chopped
  • 4 cloves garlic, finely minced
  • 2 teaspoons ginger root, peeled and finely minced
  • 2 tablespoons vegetable oil, for frying
  • 2 tablespoons light soy sauce
  • 1 teaspoon fine salt
  • 2 teaspoons mushroom bouillon
  • 2 teaspoons toasted sesame oil
  • 1 pinch white pepper
  • 2 tablespoons cornstarch (optional)
  • For the crispy wings (per 6-8 gyoza)
  • 1 tablespoon vegetable oil (or other neutral oil)
  • 1/4 cup water
  • 1 teaspoon all-purpose flour
  • 1 teaspoon cornstarch
  • 1/4 teaspoon rice vinegar (or distilled vinegar)
  • 1 pinch fine salt
  • For the dipping Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon toasted sesame oil (optional)
In This Recipe
Directions
  1. Place dried shiitake mushrooms and dried black fungi in a bowl, add boiling hot water to cover, and soak for about 15 minutes. Remove mushrooms and black fungus, chop finely, and set aside.
  2. In a large pan or wok, heat up the vegetable oil over medium heat, and fry ginger and garlic until aromatic, about 30 seconds. Add the yellow onion and fry until translucent and lightly browned, about 5 minutes. Follow with carrots, shiitake mushrooms, black fungus, and scallions, and continue to fry a little bit before deglazing with soy sauce.
  3. Season with salt, mushroom bouillon, white pepper, and a drizzle of sesame oil. Taste to adjust seasoning and optionally, finish by sprinkling on some cornstarch. Place finished filling in the refrigerator to chill before wrapping.
  4. Place about 1 teaspoon of filling in the center of a gyoza wrapper. Wet one finger with water and use it to wet the outer circle of the wrapper. If you’re using store-bought wrappers, make sure to use enough water, as those wrappers tend to be drier. Fold the wrapper in half over the filling, and crimp only the very top center. Starting from one side, start making pleats towards the middle, about 3-4 pleats. Take the other side and pleat it towards the middle as well, making sure that the first pleat on either side overlaps. The dumpling should have naturally fallen into a crescent moon shape. Shape it a little more as needed.
  5. Place completed dumplings on parchment paper and loosely cover them while you prepare the rest.
  6. In a bowl, whisk together water, flour, cornstarch, vinegar, and a pinch of salt until just combined, and set aside.
  7. In a small non-stick pan, heat up about 1 tablespoon of vegetable oil over medium-high heat. Oil in the pan is essential for thin, crispy wings. Arrange dumplings in the pan in a spiral about 6 to 8 at a time, and fry until their bottoms are lightly browned, around 1-2 minutes. Then, add your prepared slurry, quickly cover with a lid, and cook for 4-5 minutes.
  8. Remove the lid and cook for an additional 1-2 minutes, or until the wing becomes lightly golden and crispy. Use a spatula to check if all the edges are released and if they are, place an inverted plate over and flip the whole pan over.
  9. Serve warm with dipping sauce as well as la-yu (Japanese chili oil). I also like it with Chinese-style chili oil.

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