Japanese Gyoza with Crispy Wings

Steps

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1. 1
   Make the dipping sauce by mixing together 1/4 cup soy sauce, 1/4 cup rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon chili oil.
   ▶ ≈3:44
2. 2
   Prepare the filling by combining ground pork, green cabbage, garlic chives, finely chopped shiitake mushrooms, grated ginger, 1.5 teaspoons soy sauce, 1.5 teaspoons sesame oil, 1.5 teaspoons sake, 0.5 teaspoon salt, and 0.5 teaspoon black pepper.
   ▶ ≈3:58
3. 3
   Dust a tray with cornflour to prevent the dumplings from sticking.
   ▶ ≈4:54
4. 4
   Place a scant tablespoon of filling in the center of each wrapper, lightly wet the edges with water, fold the wrapper in half, then pleat one side while working around the edges, keeping the underside flat for the classic gyoza fold.
   ▶ ≈5:14
5. 5
   Make the crispy wings slurry by mixing 1.5 teaspoons potato starch (or cornflour), a pinch of salt, and 1/3 cup water, stirring well.
   ▶ ≈6:15
6. 6
   Heat a non-stick pan with a little oil and arrange the gyoza in a circle, fairly close together. Fry for about 2 minutes until the bottom is golden brown.
   ▶ ≈6:57
7. 7
   Pour the crispy wings slurry into the pan, cover with a lid, reduce heat, and simmer for about 6 minutes to steam the dumplings through.
   ▶ ≈7:28
8. 8
   After the liquid evaporates (about 2 minutes), drizzle sesame oil around the edges of the dumplings, increase the heat to dry up the oil and form crispy wings around the outside, cooking for 2 to 3 minutes.
   ▶ ≈7:56
9. 9
   Turn off the heat and let the gyoza rest in the pan until the bubbling stops, about 1 to 2 minutes.
   ▶ ≈8:30
10. 10
    Loosen the crispy crust with a spatula, place a plate over the pan, take a deep breath, and carefully flip the pan to release the gyoza onto the plate.
    ▶ ≈8:36
11. 11
    Let cool slightly before serving with the dipping sauce.
    ▶ ≈10:05