Hanetsuki Gyoza


This delicious and unique style of Gyoza was created 30 years ago in Kamata, Tokyo by the chef owner of the restaurant Niihao. What makes this type of gyoza so delicious are the super light and crispy 'wings' that connect the gyoza together. These gyoza can now be commonly found within Izakaya restaurants all throughout Japan. This is definately the type of dish that if pulled out for dinner guests you then instantly become legendary! Let's make gyoza!

Cook Time 10 minutes / Prep Time 1 1/2 - 2 hours

To make 32 gyoza


Gyoza wrappers:

400g dumpling flour or bread flour

210g water

1 tsp salt

cornflour for dusting

Gyoza Wings:

200ml water

2 tbsps plain flour

3 tbsp cooking oil

1 tsp salt

Pork Cabbage Filling:

300g pork mince

1/2 white onion

5 spring onions

1/2 white cabbage

8 dried shitake mushrooms

100g water chestnut (optional)

5 garlic cloves

5g ginger

3 tbsp light soy

2 tbsp sesame oil

2 tbsp sake


black pepper

Sesame Dipping Sauce:

2 tbsp tahini

2 tbsp sesame oil

1 tbsp light soy

1 1/2 tbsp sushi vinegar

1 tbsp white sugar

1 tbsp toasted sesame seeds

3-4 tbsp water



  1. Let's start off this recipe by making up the filling for the gyoza. As for fillings then gyoza is extremely flexible as to what to add to them, however, for this recipe I went with a simple pork and cabbage filling with the addition of a little texture coming from some water chestnuts and some shiitakes for an umami hit. Start by adding 8 dried shiitake mushrooms to approximately 100ml of hot water to hydrate. Another ingredient to prepare before making up the filling is the white cabbage. As raw it is quite tough to add to the filling, remove each of the cabbage leaves then add to a a pan of boiling water and blanch for 1-2 minutes to soften. When ready chill to refresh then slice the cabbage leaves into a small dice. When the shiitakes become hydrated, dice these also, saving the water we soaked them in and we can now make up the filling.

2. Now add 300g of pork mince to a large mixing bowl, add the diced shiitakes, 1/2 finely sliced white onion, all of the diced blanched cabbage, 5 minced garlic cloves, 5g minced ginger, 5 minced spring onions and 100g of minced water chestnut (optional). Next season the filling with 2-3 tbsp light soy, 2 tbsp sesame oil, 2 tbsp sake and a pinch of salt and black pepper. Mix the filling well then gradually add the shiitake stock or water to make the filling slightly looser. We are looking for a filling that is neither too wet or to dry to make a more juicy dumpling (refer to image below). When the filling is ready cover and store in the fridge until ready to use.

Gyoza Wrappers:

3. Now that we have our filling we can move onto making the gyoza wrappers. You can use frozen round wrappers if you like, however, this is how you make them and the texture is way better homemade. Start by adding 400g of dumpling flour or a high protein flour such as breadflour to a large mixing bowl. Next in a separate jug add 210g of water and 1 tsp of salt then whisk until the salt dissolves. Now gradually add the water to the flour whilst mixing constantly (I like to use chopsticks for this). When all of the water has been added, begin to knead the dough together by hand until a rough cohesive ball of dough is formed. When ready cover the dough in cling film and allow to rest at room temperature for 60 minutes.

4. After 60 minutes of resting the gluten in the dough should be much more active making it easier to make up the wrappers. Remove the dough then place onto a worktop. Briefly kneed the dough again for 5 minutes until completely smooth. Now divide the dough into two equal pieces then roll each of the pieces into 2 equal sized logs of dough approximately 1 inch in diameter. Then using a knife cut the dough into 32 equal pieces, each one weighing approximately 16-17g each. When cut, dust the dough with cornflour then cover with clingfilm and place to one side and we can now start to make gyoza.

5. When making gyoza I like to make up a bunch of wrappers at time then fill and fold them, however, if your new to folding gyoza make 1 up at a time and after a few you will soon get the hang of it. Take out a hand-full of the small pieces of dough then shape each one into a small ball. Flatten each piece of dough using your palm to form flat disks. Now working with one disk at a time use a small rolling pin to roll out the dough to form a thin circular piece of dough that is approximately the size of your palm and we now have our wrapper. Repeat this for each piece then stack a bunch of the wrappers on top of each other dusting each one lightly with cornflour.

6. To fold the dumpling simply take one of the wrappers and place approximately 2 tsp of filling into the centre. Next using a touch of water wet your finger and brush around half of the dumplings border making it easier to pleat. Fold the dough in half to form a crescent then using your two thumbs and index finger make 6 even pleats going along the opening so that it seals together (refer to image below). When ready shape the top of the pleated side to make that infamous gyoza crescent shape then we have our gyoza. If pleating dumplings is new to you then simply pinch and seal the wrapper together rather than pleating to make things easier. Ensure there are no openings within the wrapper and it is tightly sealed then place the gyoza onto a tray. Repeat this process for all of the wrappers and im sure after 32 attempts you will get the hang of it.