Homemade Gyoza Wrappers Recipes

HOMEMADE GYOZA WRAPPERS

Steps:

• Mix the sea salt with the just boiled water until fully dissolved. Add it with the flour to the bowl of your stand mixer and knead (using the dough hook) for 10 minutes, until you have a smooth dough.
• Form with your hands in two rolls, wrap in plastic foil and let it rest for 30 minutes (up to one day) in your fridge.
• Sprinkle cornstarch on your working area (prevents the dough from sticking) and roll out the dough using a rolling pin or pasta maker to ~2mm (1/16 inch).
• Cut out 8cm/3inch circles using a cookie cutter (use a reversed drinking glass if you don't have a round cookie cutter). Sprinkle more cornstarch on the wrappers before you stack them.
• Knead the dough scraps together and repeat until no dough is left. Refrigerate the wrappers in plastic foil for up to one day. You can use them to make this Tofu Dumpling Recipe or any other dumpling recipe.

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.

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.

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.