Hakata tetsunabe gyoza is the iron-pan dumpling format. Bite-sized gyoza are packed in a circular cast-iron pan and pan-fried crisp on all sides, then served in the pan with vinegar and karashi mustard.

Tetsunabe gyoza was codified at Hakata Gion Tetsunabe in Hakata's Gion district in the postwar period. The form is named for the cast-iron tetsunabe pan: small thin-skinned dumplings packed tightly in a circle, pan-fried in one pour, served in the pan still sizzling. The Hakata gyoza is smaller and thinner-skinned than the Tokyo or Osaka norm, and the pan is the dish: you eat directly from it with chopsticks. Today the format runs across many Hakata izakaya, but the Gion Tetsunabe original remains the canonical version.

Where to eat Hakata tetsunabe gyoza in Fukuoka

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Make it at home

Serves 41 hrIntermediate

Ingredients

  • 400g pork mince
  • 200g finely shredded cabbage
  • 2 garlic cloves, grated
  • 20g ginger, grated
  • 2 spring onions, finely sliced
  • 15ml shoyu
  • 10ml sesame oil
  • 1 pack thin gyoza wrappers (60 wrappers, 8cm circular)
  • 2 tbsp neutral oil
  • 100ml water
  • Rice vinegar, shoyu and karashi mustard, for serving

Method

  1. Combine pork mince, cabbage, garlic, ginger, spring onion, shoyu and sesame oil. Mix well by hand for 2 minutes.
  2. Place a teaspoon of filling on each wrapper. Wet the edge, fold and crimp into the half-moon shape.
  3. Heat a small cast-iron pan over high heat with 2 tbsp neutral oil. Pack the gyoza in a circle, tightly together, base down.
  4. Fry 2 minutes until the bases brown. Pour in 100ml water and immediately cover.
  5. Steam 5 to 7 minutes until the water evaporates. Lift the lid, cook another 30 seconds until the bases crisp. Serve directly from the pan with vinegar-shoyu and karashi mustard.

Editor tip. Pack the gyoza tight against one another in the pan; they should support each other vertically so the bases crisp evenly.

Common allergens: Gluten, Pork, Soy.