Gyoza Wrappers

Gyozas  are our all time favourite snack food. Sometimes we have them as a meal when I am too lazy to cook a proper meal. Gyozas are always made in advance and frozen as emergency food. I make my own Gyoza Wrappers as those store bought are too soft for me . I prefer a slightly soft chewy texture. So I always make my own gyoza wrappers from scratch as they are pliable to fold the filling and there is no preservatives .It is easy to make though may be time consuming but it is truly worth it. I kinda enjoy making them.  

After making the Gyozas, you can freeze them up to a month. Fillings are versatile, you can have meat fillings or kimchi with meat fillings or vegetarian fillings such as tofu and chives.

one recipe can make 24 pieces of gyoza

wrappers @ 16gm each

Before the filling starts to release moisture to the wrappers, cover the gyoza with plastic wrap and “flash freeze” them in the freezer until solid (at least outside is frozen). Make sure to layout the gyoza flat. Once the gyoza is solid, pack them in an airtight bag.

I like to store them in zip lock bag

as I can label the date they were made

Recipe for Gyoza Wrappers

Ingredients

250gm all purpose flour

1/4 tsp salt

150ml hot water

Potato starch or Corn starch for dusting

Method:

Mix the flour and salt together in a mixing bowl. Stir in the hot water slowly and using a Danish whisk or chopstick to mix them together. Knead with hand for 5 to 6 mins till a smooth dough is formed. Leave it to rest for 1 hour. Divide dough into 24 pieces at 16gm each. Dust each pieces with potato starch. Roll into a flat round disc of 3.5 inches. Dust with more potato starch when stacking the wrappers.

Note: 

You can keep 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.