Making gyoza: What is the hanetsuki technique?
Hanetsuki is a traditional Japanese technique used to prepare Gyoza (Japanese dumplings), a dish consumed in East Asia, in a unique way.
12punto
Hanetsuki gyoza, also known as winged gyoza, is prepared with dough filled with savory ingredients and then pan-fried until cooked.
There should be a pile of gyoza in a pan, all connected at the bottom by a crispy, lacy, and flaky layer of starch made from flour or potato starch and water.
INSPIRED BY DUMPLINGS
Once these gyoza are prepared, they look as if they have wings, which is where the name comes from. This technique was first created in Tokyo by the Japanese owner of the Niihao restaurant, inspired by a dumpling from Dalian.
Hanetsuki gyoza can be rectangular or circular; the rectangular ones are usually prepared in restaurants, while the circular ones are more commonly prepared at home.