Vegetable Gyoza (Japanese Potstickers) packed with umami flavor. Pan-fried to golden-brown perfection with crispy, paper-thin wings.
Japanese potstickers with crispy wings like this is also known as Hanetsuki Gyoza (羽根つき餃子). As the name suggests, these are marked by a crispy, paper-thin bottom layer that, when broken apart, make each individual dumpling look like it has wings. The satisfaction when biting into one of these is just immeasurable. This is easily my favorite dish to order at dumpling restaurants when I was in Tokyo, Japan.
No plate of gyoza is complete without a proper dipping sauce (although you’ll see that this recipe barely needs one). I typically go for equal parts soy sauce and rice vinegar, with a touch of toasted sesame oil. I’ve also been loving a good drizzle of chili oil, as in the picture above.
You may find it odd that I am not using many of the typical ingredients found in vegan and vegetarian gyoza, such as tofu, cabbage, or textured vegetable protein. However, I’ve been finding them a bit out of place in my dumplings recently — they really only act as fillers that have no particular flavor. As opposed to using such fillers, I’ve drastically increased the amount of flavorful mushrooms and vegetables to yield a more flavorful dumpling, rather than a bland one that relies on dipping sauces.