One of my InstaFam, @stepheniesavors had been posting this Gyoza multiple times. Some may call it gyoza with skirt or gyoza with wings, but the actual name is Hanetsuki Gyoza. When I 1st saw the post, I was very intrigued. I was thinking to myself, this is gyoza on another level of awesomeness. This is her recent post.
Isn't that beautiful? She did a brilliant job! Hers is so much better compared to mine. I just knew from the moment I saw her post, I have to give this idea a try. I went deep into research and experimenting. If you can envisage a mad scientist with dreads running around in a kitchen, that's me. Lol! That's when I stumbled across Just One Cookbook's recipe. It really works like a charm. As for the fillings, I am using @novelloe's inspired pumpkin chicken recipe rather than the traditional pork and scallions. As unorthadox as it may sound, it does taste amazing.
I had fallen in love with the combination of savory chicken and sweet Japanese pumpkin. I had used it for my Bäco Sandwich last week and I had some leftovers, so why not incorporated into gyoza. As unorthodox as it may be, it is somewhat amazing. As my kids commented, "a balanced overall sensation". The tricky part is to brown the skirt or wings as evenly to the gyoza's browning as possible. I had failed a few times; the gyozas got burnt or the skirt or wings isn't as brown as it should be. It indeed requires some practice before getting it right. The key elements to master is the control of the heat and using the right skillet. You can read more about it in the directions below. Without any further ado, let's get started with the recipe.
Japanese Pumpkin Kabocha, 300g
Olive Oil, 2 TBSP
Unsalted Butter, 2 TBSP
Yellow Onion Finely Sliced, 1
Leeks White & Light Green Parts Only, 2 Stalks
Garlic Finely Minced, 3 Cloves
Ground Chicken, 250g
Ras El Hanout, 1 TSP
Sea Salt, Pinch
White Pepper, Pinch
Fresh Parsley Finely Minced, A Small Handful
Gyoza (For 1 Serving):
Gyoza Wrappers, 6
Bleached All Purpose Flour, 2 TSP
Canola / Peanut / Vegetable Oil, 1 TBSP
Sesame Oil, 2 TSP
Lao Gan Ma Crispy Chili Oil, For Serving
Non-Stick Skillet / Pan
Preheat oven to 200 degree celsius or 400 fahrenheit.
Season pumpkin with salt, pepper and a light drizzle of olive oil.
Wrap pumpkin with aluminium foil.
Wack into the oven and bake for about 60 mins or until the pumpkin almost fell apart tender.
Remove from oven and set aside to cool slightly.
Scape out the seeds. You can consume the pumpkin seeds if desired.
Scrape the pumpkin flesh into a bowl and set aside.
In a skillet over medium heat, add oil and butter.
Once the butter has melted, add onion and leeks.
Season with salt and pepper.
Saute until the onion is translucent and the leeks are soften.
Add in garlic and saute until aromatic.
Add in ground chicken.
Using the back of a spatula, break the chicken apart into small pieces.
Add in pumpkin.
Saute until well combined.
Add in ras el hanout.
Continue sauteing until well combined.
Taste and adjust for seasoning with salt and pepper.
Lastly, add in parsley.
Give it a final mix.
Remove from heat and set aside.
Assemble the gyoza.
Place a gyoza wrapper on the palm of your hand.
Scoop about 1 TSP of fillings into the center.
Fold the wrapper to form a semi-circle.
Create the gyoza pattern by folding and pinching.
*It will take a number of practice to perfect.*
Repeat the steps for the remaining gyozas.
In a large mixing bowl, add water and flour.
Lightly whisk to combine well, making sure no lumps.
In a non-stick skillet over medium heat, add oil.
Once the oil is heated up, add in gyoza in a spiral pattern.
Cook until bottom is light golden brown.
*Do not brown too much or it will burn on the later stage.*
Remove skillet from heat and press against a damp kitchen towel for 5 secs.
Return the skillet back over the heat.
Stir the water mixture one more time and pour into the side of the skillet.
*Do not pour over the gyozas. I am using a 10" skillet. Before executing, be sure to test out how much water mixture you need, depending on the size of your skillet.*
Cover the skillet with a lid and cook for about 4 mins or until most of the liquid has evaporated.
The skirt or wings should come off easily with a gently scrape from a spatula.
Give it a light jingle, the hanetsuki gyoza should move freely.
Remove from heat.
Place serving plate inverted onto the skillet.
Carefully flip. Viola.
Serve immediately with chili oil.