Gyoza Japanese Potsticker Wrappers Recipes

GYOZA (JAPANESE POTSTICKER) WRAPPERS

Steps:

• You must accurately measure the flour. Use a kitchen scale if you have one (I highly recommend getting one like this). If you use a measuring cup, please try this method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Put the measured flour into a medium bowl. You should have close to the standard 4.25 oz (120 g) of flour per US cup.
• Gather all the ingredients.
• Sift the flour into a large bowl.
• Add the salt to the just-boiled hot water and stir until completely dissolved.
• Add the hot water to the flour little by little, stirring with a rubber spatula. Mix until the flour and water are combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until you can form the mixture into a ball. You will eventually need to use your hands to do this.
• Transfer the dough to a work surface and knead the dough for 10 minutes.
• After 10 minutes, the texture of the dough will be much smoother. Use a dough scraper to cut the ball of dough in half (doesn't have to be an equal size).
• Shape each half into a long log about 1½ inches (3.8 cm) in diameter (it doesn't have to be perfect, especially if you use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
• Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we'll be using a cookie cutter, don't worry if each piece of dough is a slightly different size.
• It's super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
• Roll each piece of dough into a ball shape.
• Press the ball onto the work surface.
• Using a rolling pin, roll out the dough, but DO NOT flatten the TOP and BOTTOM edges. This is the trick to making a nice round shape.
• Rotate the dough 90 degrees and repeat rolling the dough. Try to roll out the dough into a thin circle. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten and try again.
• Cooker cutter (optional): If you want a perfectly round shape for your wrappers, cut your rolled dough circle with a 3-inch (8 cm) cookie cutter. If the dough rolls back, leave it for a few seconds, then try again to cut the dough. Remove the excess dough scraps and cover them with a damp towel. Later, combine all the scraps if they still squish together and haven't dried out. Re-roll the scraps and repeat the process.
• Sprinkle each wrapper with potato starch and stack the wrappers. Make sure to cover them with a damp kitchen towel as you continue rolling the remaining dough. Once you've rolled out all the wrappers, wrap the stack of gyoza wrappers with plastic wrap and freeze or refrigerate until you're ready to use.
• You can keep the gyoza wrappers in the refrigerator for about 3-4 days and in the freezer for up to a month. Prior to use, defrost in the refrigerator overnight or on the counter for 60 minutes (depending on the amount and room temperature). Do not defrost in the microwave.
• For my Gyoza recipe, please click here.
• For my Vegetable Gyoza recipe (vegetarian/vegan), please click here.

JAPANESE SHRIMP GYOZA

Steps:

• Gather the ingredients.
• In a medium-sized pot with boiling water, cook the whole cabbage leaves for 2 to 3 minutes.
• Drain well and let the cabbage cool off a little before squeezing out as much of the excess water as possible by pressing the cabbage leaves between your hands and pressing hard.
• Thinly chop the cabbage and place it in a medium-sized bowl. Reserve.
• Finely chop the clean shrimp into a paste-like texture.
• Add the shrimp into the cabbage bowl.
• Add the grated ginger and chopped green onion and mix all ingredients well.
• Add sake, salt, sesame oil, and katakuriko and mix well. You can knead the mixture with your hands too.
• Have at hand a small bowl with water. On a clean work surface, place a gyoza wrapper and add a small spoonful of filling, about 1 heaping teaspoon, in the middle of the wrapper.
• Dip your finger in the water and moisten all around the wrapper edges.
• Fold the wrapper in half to make a semicircle shape.
• Press tightly on the edges to close the gyoza. There shouldn't be any gaps as the filling can ooze out when the gyoza hits the pan.
• Repeat the process until all of the shrimp filling is used.
• In a large skillet over high heat, add enough canola oil to coat the bottom, 1 to 2 tablespoons.
• Place the prepared gyoza in the skillet and fry until the bottoms become brown and crisp, about 3 to 4 minutes. Do not overcrowd the pan; if necessary work in batches, adding more oil as needed. Once the bottoms are golden, turn down the heat to low.
• Pour 1/4 cup of water in the skillet and cover. Steam the gyoza on low heat until the water is gone.
• Serve the gyoza with ponzu sauce on the side, the optional karashi, or an optional spicy ponzu with a pinch of shichimi togarashi on top.
• Enjoy!

GYOZA (JAPANESE POTSTICKERS)

Steps:

• Combine ground pork, napa cabbage, egg, green onions, ginger, 1 tablespoon soy sauce, 1 teaspoon sriracha sauce, garlic, and 1/4 teaspoon sesame oil in a bowl.
• Arrange gyoza wrappers on a flat work surface. Place 1 teaspoon of pork mixture in the middle of each wrapper. Wet edges with your finger or a brush. Fold up sides to form a semicircle; pinch edges to seal.
• Heat oil in a heavy skillet over medium-high heat. Add 12 to 15 gyoza to the skillet. Cook until golden brown on the bottom, about 2 minutes. Pour in 1/2 cup water; cover and cook until water is absorbed, 5 to 7 minutes. Transfer gyoza to a plate. Repeat with remaining gyoza.
• Mix 2 tablespoons soy sauce, rice vinegar, 1 1/2 teaspoon sesame oil, and 1 dash sriracha sauce together to make dipping sauce. Serve dipping side alongside gyoza.