hanetsuki gyoza; gyoza with wings
A style of pan-fried gyoza where a thin, crispy starch-based 'wing' (羽根) connects the dumplings, formed by adding a flour or starch slurry to the pan.
The hanetsuki gyoza at this restaurant is known for its crispy wings.
To make hanetsuki gyoza, you add a flour-water mixture and steam-fry them.
餃子 is the general term for gyoza dumplings, while 羽根付き餃子 specifically refers to the style with a crispy 'wing' connecting the dumplings.
Standard kanji spelling with 餃子 for gyoza.
Variant using hiragana つき instead of kanji 付き.
Variant with katakana ギョーザ, common in menus and casual writing.
Compound of 羽根 (hane, 'wing') + 付き (tsuki, 'attached') + 餃子 (gyōza, 'gyoza'), literally 'gyoza with wings attached'.