In a previous post, I went over how to make gyoza from scratch… And, while it yields some delicious results, it’s certainly a time intensive recipe with quite the learning curve.
But, just in case making gyoza by hand wasn’t enough of a challenge for you, you can take your homemade creations to the next level with this recipe for gyoza wrappers!
About the recipe:
Made of only flour, water and salt, gyoza wrappers don’t require any unusual ingredients or methods of preparation… But, while they’re simple to make, they do require a bit of time. This recipe is great if you can’t purchase gyoza wrappers where you live or you just want a bit of a culinary challenge!
Some main points to pay attention to while making gyoza wrappers:
- The more water you add, the more elastic and sticky your dough will be… The dough might feel a bit dry (since your flour might be dryer or wetter depending on the weather, temperature, humidity etc. of your locale), so you can add a little more water to help it come together, but be very careful not to add too much as it can cause the resulting wrappers to be too sticky and soft.
- Keep the dough covered with a dampened, lint-free towel (or dampened paper towel) to prevent it from drying out and cracking.
- As for utensils, you will need a circular cooking cutter that is 3 inches across, a rolling pin, and a pastry cutter (or something to cut the dough).
- Gyoza wrappers can be frozen to be used at a later date. Simply wrap them up in plastic wrap and stick them in the freezer. To use, defrost overnight in the fridge.
About the ingredients:
Potato starch is dusted between the gyoza wrappers to prevent them from sticking together. It should be pretty easy to find in your local specialty grocery store, but if you find you can’t buy it anywhere, cornstarch can be used as a substitute instead.
Makes about 40 skins
- 240g all purpose flour, sifted
- 1/2 cup almost boiling water (plus 1 or 2 tbsp more if needed)
- 1/2 tsp salt
- Potato starch for dusting
1. Add salt to the hot water, stirring until completely dissolved. Gradually add salt water to the sifted flour, stirring to incorporate. The dough will be shaggy and a bit dry. If the dough remains very dry, add additional water as needed.
2. Turn the dough out onto a lightly floured work surface and knead for 10 minutes. The dough should come together and become smooth, if a little stiff. Cut the dough into two equal pieces, and roll each piece into a log shape, about 8 inches long. Wrap in plastic wrap and let rest at room temperature for at least 30 minutes.
3. Divide each log into 12 equal pieces using a pastry cutter or knife. Cover the dough with a damp lint-free towel or paper towel to prevent unused dough from drying out.
Working one piece at a time, roll the dough into a ball using the palms of your hands. Place the ball of dough on a work surface lightly dusted with potato starch, and flatten the ball slightly.
Using a rolling pin, roll out the dough into a circle by placing the rolling pin in the centre of the dough and rolling it back and forth a couple times, without going all the way to the very edge of the dough. Turn the dough 90 degrees and repeat until about 3 inches across. This method should produce a very circular piece of flattened dough. Be careful not to roll the dough too thin.
Use a circular cookie cutter (about 3 inch across) to cut the dough into a perfect circle.
4. Continue rolling out and cutting the dough into circular wrappers, reserving the leftover scraps under a damp towel. Gather the remaining scraps of cut dough, roll them together, cut them into smaller pieces, and continue making wrappers as described above.
Stack the gyoza wrappers one on top of the other and dust potato starch between each wrapper to prevent sticking. Cover with a damp, lint-free towel or paper towel to prevent the wrappers from drying out.
Use in your favourite gyoza recipe. Freezes well.
Source: Just One Cookbook