Homemade Gyoza Wrappers

I never intended to make my own gyoza wrappers.  I wanted to make gyoza for my cell group thanksgiving get together. I went to Jusco to get the ready made ones but alas there was no stock. Panic mode took over and WB had to calm me down. He asked me to make my own wrappers.  What a joke ! Me , make my own gyoza wrappers ?  Okay , calm down Elin....

I came home, googled for the recipe for homemade gyoza wrappers and I found a good one from Justonecookbook. I knew I would not go wrong for Nami is a great cook  :)  I truly enjoyed making the wrappers...all the patience and guess what ? it paid off when my cg family was enjoying the gyoza that I made from scratch.  The gyoza wrapper making was a success... smooth with a nice chewy texture ....everyone enjoyed the homemade gyoza.  Tired but I came home happy dancing on my trotters.  Thanks Nami for your wonderful gyoza wrappers recipe.  A keeper for sure ! I know I will not buy the ready made ones anymore. I will make my own wrapper from now on :)

divide dough into two equal portions, 

each portion , shaped into a roll and wrap with cling crap

and let it rest for 30 mins in room temperature

cut each roll into 12 equal portions 

and roll them into round balls

potato starch for dusting

roll each ball into a round disc 

make sure to dust each piece with the potato starch as 

you stack them on top of each other and

cover with a damp cloth to prevent drying

Homemade Gyoza Wrappers - adapted from JustOneCookbook

Ingredients:

240 g all purpose flour or ( 120g bread flour + 120g cake flour )
1/2 tsp salt
1/2 cup or 120g just boiled water plus more if necessary ( 120g - 150g )

potato starch for dusting
3" (8cm) cookie cutter


Method:

Stir the flour in the bowl, scoop it up with a spoon into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour shoud be close to standard 4.25 oz (120 g) per cup.

Sift the flour into a large bowl.

Add salt to just-boiled water and mix until completely dissolved.

Add the just-boiled water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball. If the flour is still separated, add ½ Tbsp. water at a time till you can form the texture into a ball.

Transfer the dough to the work surface and knead the dough for 10 minutes.

After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.

Shape each half into a long log, about 1½ inches in diameter (it doesn't have to be perfect if you’re going to 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 about 12 pieces (may vary depending on the log length and width). Since we’ll be using a cookie cutter, don’t worry if each piece of dough has slightly different size.

Cover the dough with damp kitchen towel at all time to prevent from drying.

For 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 roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.

Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin circle. The size should be bigger than 3” (8 cm) cookie cutter.

Press down the cookie cutter and remove excess dough. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.

Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.

Note: Different brand of flour will absorb water differently.