Cheese-Feathered Hanetsuki Gyōza is a dish made by Sōma Yukihira during his Shokugeki against Etsuya Eizan.

Description Edit

Utilizing a Hanetsuki styled Gyōza, Sōma used Parmesan cheese, satsuma jidori bone soup, and a "hidden flavor" that allowed him to battle against defeat Etsyua's alchemic dish with an overwhelming victory.

Recipe Edit

  • Chicken Wings (Big)
  • Parmesan Cheese (Grated)
  • Water
  • Vegetable Oil
  • Filling
    • Pork (Ground)
    • Ginger (Diced)
    • Garlic Chives (Diced)
    • Cabbage (Diced)
    • Pork Jowl (Diced)
    • Leek (Diced)
    • Shiitake Mushrooms (Diced)

Seasoning Edit

  • Shoyu (Soy Sauce)
  • Sake
  • Sugar
  • Potato Starch
  • Sesame Oil
  • Oyster Sauce

Sweet & Sour Sauce Edit

  • Potato Starch
  • Chicken Bouillon
  • Shoyu (Soy Sauce)
  • Vinegar
  • Sugar
  • Sesame Oil
  • Ketchup
  • Water

Instructions Edit

  1. Use a pair of kitchen scissors to remove the two bones inside each of the 16 chicken wing. Mix 2 tablespoons each sake and soy sauce and 1 tablespoon of sugar.
  2. Dice the 1/8 head of cabbage, 1/2 bundle of leeks and 2-3 shiitake mushrooms. Grate the 2 thumbs of ginger and the 2 clove'of garlic. Chop the 4 slices of pork jowl into small pieces.
  3. Mix the ground pork and the pork jowl in a bowl until the mixture looks whiteish. Add 1 tablespoon each of potato starch, soy sauce, sugar and sesame oil and 1 teaspoon of oyster sauce and thoroughly mix together. Then add in the cabbage, leeks, shiitake, mushrooms, garlic and ginger and mix again.
  4. Take the chicken wings from step 1. Stuff with 1/16th of the mixture from step 3 and pinch closed. Repeat it for all 16 wings
  5. Heat the vegetable oil in a skillet or a frying pan. Place the wings from step 4 in the pan, skin-side up, and fry until the bottoms are browned. Flip them over skin-side down and dust with 60 grams of powdered cheese. Pour in the 100cc of water, cover and turn down to low heat. Let steam for 10 minutes.
  6. Once all the water has steamed of and the wings are cooked through, remove from heat and plate them browned-side up. (Drizzle with the sweet and sour sauce if desired. They can be especially delicious as a Donburi Rice Bowl when put on top of white rice and drizzled with sauce.)

Options [make Sweet & Sour Sauce]

  1. Put 2 tablespoons each of vinegar, sugar and ketchup and 2 teaspoon each of soy sauce and chicken bouillon, 200cc of water, 1 tablespoon of potato starch and 1 teaspoon of sesame oil into a pot and stir together well. 
  2. Heat until boiling. Stir the mixture until thickened.

Gallery Edit

Real Facts Edit

The Japanese word gyōza (ギョーザ, ギョウザ) was derived from the reading of 餃子 in the Jilu Mandarin (giǎoze) and is written using the same Chinese characters. The selection of characters indicates that the word is of non-Japanese origin. Following the Second World War, Japanese soldiers who returned from Manchuria brought home gyōza recipes.[1]

References Edit

  1. Wikipedia page on Gyoza.
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