Gyoza Wrappers Recipe 餃子の皮

GYOZA WRAPPERS RECIPE ( 餃子の皮 )

Steps:

• 01 - Mix the Flour and the salt into a large bowl. 02 - Add the Boiling Water, little by little, using chopsticks to stir, until you can form the mixture into a ball. 03 - Cover the bowl with a damp cloth and let the Dough resting for 1 hour. 04 - On a floured work surface, knead the Dough for about five minutes, or until it is smooth. 05 - Shape the Dough into a long about 5cm / 1.9in thick log, and cut the log crosswise into 40 slices. 06 - Roll each piece of Dough into a 8cm / 3in disk. Make the outer edge thinner than the center. 07 - Dust each disk with additional flour ( every time you flat one ), and stack them on top of each other. 08 - Wrap the stack tightly in plastic wrap until ready for use.

HOMEMADE GYOZA WRAPPERS

Steps:

• In a bowl, mix together flour and salt. Then, add water and mix with a wooden spoon/spatula.
• With your hands, start forming dough. It will be hard at the beginning but keep kneading (you can transfer the mixture onto a worktop if it's easier for you). It will take about 5-7 minutes to knead into a ball. The dough will be flaky at first, but it just needs more kneading (like you can see on the process photos).
• When ready, place it in a plastic bag or cover in plastic wrap and let rest for 15 minutes (or longer) on your kitchen counter.
• Divide the dough into 2 equal pieces. Put one piece back in the bag. Roll the other half until thin. You should not need a lot of flour for dusting. (Instructions for authentic way of rolling gyoza dumplings are in the post above this recipe card)
• Fill, fold and cook using your favorite method or freeze for later use!
• Enjoy!

GYOZA WRAPPERS

Steps:

• Place plain flour and bread flour in a large mixing bowl and stir.
• Add boiling hot water and combine them all together with a pair of chopsticks to make like crumble.
• Add sesame seed oil and continue to mix them all together.
• When it becomes crumbled, use your hands to squash them together to make a ball.
• Wrap with cling wrap and rest for about 30 minutes.
• Remove the cling wrap and knead the dough for a few minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling wrap again and rest it for further 30 minutes.
• Divide the dough into two equal amounts. Roll out flat on a lightly floured surface to about 0.04 inch thick(1mm) with a rolling pin.
• Cut out the dough into a round shape using a 4 inch (11cm) diameter large cooking cutter.
• Continue to cut with the cutter until all dough is cut out. It will make about 30 wrappers.
• Remove excess flour before using it to wrap the filling.