Perhaps what you’re asking about is the extra crispy bits connecting the pieces together? That’s called “hane tsuki” which loosely means “winged (gyōza)”.
You can achieve this effect by sprinkling extra flour over the gyōza during the steaming phase.
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形から言って、羽根つき棒餃子でもあります
YamabushiJapan
Pretty standard normal gyoza in any izakaya or ramen shop here in Japan.
tedbakerbracelet
If you live in America and go to Costco, buy Ajinomoto gyoza.
Cook it with some flour+water mix to create something very similar. I do it while arranging them in circle on pan.
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焼き餃子です
Classic one
Looks like the standard “yaki gyōza”.
Perhaps what you’re asking about is the extra crispy bits connecting the pieces together? That’s called “hane tsuki” which loosely means “winged (gyōza)”.
You can achieve this effect by sprinkling extra flour over the gyōza during the steaming phase.
形から言って、羽根つき棒餃子でもあります
Pretty standard normal gyoza in any izakaya or ramen shop here in Japan.
If you live in America and go to Costco, buy Ajinomoto gyoza.
Cook it with some flour+water mix to create something very similar. I do it while arranging them in circle on pan.
Recipes, you can find on YT as well. The best!