Crispy Gyoza Crepe

Crispy Crust

Had this for lunch today, following recipe for 'Gyoza with Wings' by Namiko Cheng of 'Just One Cookbook'. Her recipes are all well-written with clear instructions that produce excellent results. 

Flipped Right-Side Up

I used rice and tapioca starch for the batter and ready made chicken-vegetable dumplings. I was disheartened that the crust was not forming, but just had to be patient to get perfect results. Then it looked like the crust would not peel away from the frying pan, but with a little coaxing, that too worked out fine. I used a small (6-inch) cast iron frying pan which retains heat forever, so using a saucer to flip the crepe was tricky. I plan to get myself a pair of silicone gloves for the next time this is on the menu.

Took a Bite to Taste

A delicious way to serve dumplings, the base of which are crispy and crunchy. 

Ingredients

5 homemade or store bought dumplings, or as many as will fit in your pan

1 tsp. vegetable oil

1/4 cup water or chicken broth

1-1/2 tsp. rice-tapioca starch or corn starch

2 tsp. sesame oil

Directions

1. Heat vegetable oil over medium-high heat in a non-stick frying pan and arrange dumplings in a circle in the center.
2. Reduce heat to medium, cover frying pan and cook dumplings for 5 minutes until they turn translucent and brown at the bottom.
3. Dissolve rice-tapioca starch in water or broth and pour between and around the dumplings.
4. Cover and simmer dumplings until batter dries, forms a crust and begins to peel away from the edges.
5. Pour sesame oil around peeling edges until crust separates from frying pan.
6. Use a plate slightly smaller than pan, hold plate firmly and turn over the crepe, crusty side up.
7. Use a regular plate to flip dumplings side up, if desired.

Serve hot with dumpling sauce.

Original Source: Gyoza with Wings