Gyoza wrappers 餃子の皮
Homemade Japanese gyoza wrappers recipe
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 30 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g Plain flour (*1 1 cup)
- 100 g Bread flour ( 1 cup)
- 100 ml boiling hot water (1/3 cup + 1 tbsp + 1 tsp)
- 1 pinch of salt
- 1 tbsp Sesame seed oil (*2)
Instructions
- 1
Place plain flour and bread flour in a large mixing bowl and stir.
- 2
Add boiling hot water and combine them all together with a pair of chopsticks to make like crumble.
- 3
Add sesame seed oil and continue to mix them all together.
- 4
When it becomes crumbled, use your hands to squash them together to make a ball.
- 5
Wrap with cling wrap and rest for about 30 minutes.
- 6
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.
- 7
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.
- 8
Cut out the dough into a round shape using a 4 inch (11cm) diameter large cooking cutter.
- 9
Continue to cut with the cutter until all dough is cut out. It will make about 30 wrappers.
- 10
Remove excess flour before using it to wrap the filling.