A batch of homemade gyoza bound with crispy, lacy “wings” is a memorable start to an at-home Japanese izakaya feast.

Ingreadients:

FOR THE WRAPPERS:

• 4¼ cups plus 3 Tbsp. (525 g) all-purpose flour
• 1 Tbsp. toasted sesame oil
• 1 tsp. fine salt
•  Potato starch, for dusting

FOR THE FILLING:

• ¾ lb. green cabbage, cored
• ¼ cup plus 1 Tbsp. chicken stock
• 1 tsp. powdered gelatin
• 1¾ lb. ground pork
• 2 Tbsp. plus ¾ tsp. soy sauce
• 1 Tbsp. plus 1½ tsp. sake
• 1 Tbsp. plus 1½ tsp. toasted sesame oil
• 1 Tbsp. plus 1½ tsp. sugar
• 1½ tsp. fine salt
• 5 scallions, trimmed and finely chopped
• 4 garlic cloves, finely chopped
•  One 2-inch piece fresh ginger, grated
• ¼ tsp. freshly ground black pepper

FOR COOKING 12 GYOZA:

• 2 Tbsp. vegetable oil
• 1½ tsp. potato starch
• ½ tsp. all-purpose flour

FOR SERVING:

• 2 Tbsp. rice vinegar
• 1 Tbsp. soy sauce
•  Chile oil

Direction

1. Make the dough: In the bowl of a stand mixer fitted with a dough hook, mix together the flour, sesame oil, salt, and 1 cup of warm water on low speed until a dough forms. Continue mixing until the dough is smooth and elastic, about 5 minutes. (If the dough isn’t coming together, add more water as necessary, 1 tablespoon at a time. The dough should be hydrated but still dry to the touch.) Cover the bowl with plastic wrap and set aside to rest at room temperature for 1 hour.
2. Make the filling: Bring a large pot of water to a boil. Add the cabbage and cook until softened, about 4 minutes. Drain and rinse with cold water until cool enough to handle. Finely chop the cabbage, wrap it in a clean kitchen towel, and squeeze over the sink to remove as much water as possible. Set aside.
3. To a small bowl, add the chicken stock and sprinkle the gelatin over it. Set aside until the gelatin has dissolved and the mixture is firm and jiggly, about 15 minutes.
4. In a large bowl, use your hands to mix together the pork, soy sauce, sake, sesame oil, sugar, salt, and reserved chicken stock. Stir in the scallions, garlic, ginger, black pepper, and reserved cabbage. Cover with plastic wrap and refrigerate for 30 minutes.
5. Meanwhile, make the wrappers: Divide the reserved dough into four equal pieces. Using your hands, roll each piece into a 1-inch-thick log. Cut the logs into 15–20 coin-sized pieces (about ⅓ oz. each). Place your thumbs side by side and flatten each coin into a disk, then dust lightly with potato starch. Using a small rolling pin, roll each disk into a 3-inch round. (Alternatively, using a hand-crank pasta machine, pass each disk of dough through the rollers twice to create a 3-inch round.) Cover the dough and finished wrappers with plastic wrap to keep them from drying out between batches.