Super Easy Homemade Gyoza Wrappers Recipe by せつぶんひじき
This recipe is translated from Cookpad Japan. See original: 超簡単☆餃子の皮 Super Easy Homemade Gyoza Wrappers Cooking Instructions 1 Add the bread flour and all-purpose flour to a bowl (no need to sift). Pour in the boiling water. Mix with a rubber spatula using a cutting motion until just combined. 2 Transfer the dough to a work surface and knead for a few minutes (see step 5 of recipe ID:17394775). If the dough is too dry, add a little more water (start with 1 teaspoon). Knead until smooth and elastic, like mochi. 3 Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. 4 Divide the dough into your desired number of pieces. Roll each piece into a ball with your hands, then flatten slightly on the work surface. Dust with bread flour and roll out with a rolling pin. 5 ■ Rolling tip: Hold the edge of the wrapper with your left hand, and use the rolling pin in your right hand to roll out the bottom half. Rotate the wrapper 90 degrees counterclockwise with your left hand and repeat. 6 After about two rounds, you're done. Once you get the hang of it, it's very easy! For best results, try to keep the center a bit thicker and the edges thinner. 7 Roll the wrappers just a bit smaller than your target size. The dough stretches well, so they'll be just right when you wrap the filling. 8 Cover the dough with plastic wrap before and after rolling to prevent it from drying out. 9 ■ About rolling pins: A small rolling pin is easiest to use. Mine is about 3/4 inch (2 cm) in diameter and 9 1/2 inches (24 cm) long. 10 ■ How to pan-fry: See "Juicy Homemade Gyoza" (ID:17749015) for instructions. 11 ■ How to boil: See "Mongolian Gyoza for Lamb Lovers" (ID:275987) for instructions. 12 Published on p.51. 1 Add the bread flour and all-purpose flour to a bowl (no need to sift). Pour in the boiling water. Mix with a rubber spatula using a cutting motion until just combined. 1 Add the bread flour and all-purpose flour to a bowl (no need to sift). Pour in the boiling water. Mix with a rubber spatula using a cutting motion until just combined. 2 Transfer the dough to a work surface and knead for a few minutes (see step 5 of recipe ID:17394775). If the dough is too dry, add a little more water (start with 1 teaspoon). Knead until smooth and elastic, like mochi. 2 Transfer the dough to a work surface and knead for a few minutes (see step 5 of recipe ID:17394775). If the dough is too dry, add a little more water (start with 1 teaspoon). Knead until smooth and elastic, like mochi. 3 Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. 3 Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. 4 Divide the dough into your desired number of pieces. Roll each piece into a ball with your hands, then flatten slightly on the work surface. Dust with bread flour and roll out with a rolling pin. 4 Divide the dough into your desired number of pieces. Roll each piece into a ball with your hands, then flatten slightly on the work surface. Dust with bread flour and roll out with a rolling pin. 5 ■ Rolling tip: Hold the edge of the wrapper with your left hand, and use the rolling pin in your right hand to roll out the bottom half. Rotate the wrapper 90 degrees counterclockwise with your left hand and repeat. 5 ■ Rolling tip: Hold the edge of the wrapper with your left hand, and use the rolling pin in your right hand to roll out the bottom half. Rotate the wrapper 90 degrees counterclockwise with your left hand and repeat. 6 After about two rounds, you're done. Once you get the hang of it, it's very easy! For best results, try to keep the center a bit thicker and the edges thinner. 6 After about two rounds, you're done. Once you get the hang of it, it's very easy! For best results, try to keep the center a bit thicker and the edges thinner. 7 Roll the wrappers just a bit smaller than your target size. The dough stretches well, so they'll be just right when you wrap the filling. 7 Roll the wrappers just a bit smaller than your target size. The dough stretches well, so they'll be just right when you wrap the filling. 8 Cover the dough with plastic wrap before and after rolling to prevent it from drying out. 8 Cover the dough with plastic wrap before and after rolling to prevent it from drying out. 9 ■ About rolling pins: A small rolling pin is easiest to use. Mine is about 3/4 inch (2 cm) in diameter and 9 1/2 inches (24 cm) long. 9 ■ About rolling pins: A small rolling pin is easiest to use. Mine is about 3/4 inch (2 cm) in diameter and 9 1/2 inches (24 cm) long. 10 ■ How to pan-fry: See "Juicy Homemade Gyoza" (ID:17749015) for instructions. 10 ■ How to pan-fry: See "Juicy Homemade Gyoza" (ID:17749015) for instructions. 11 ■ How to boil: See "Mongolian Gyoza for Lamb Lovers" (ID:275987) for instructions. 11 ■ How to boil: See "Mongolian Gyoza for Lamb Lovers" (ID:275987) for instructions. 12 Published on p.51. 12 Published on p.51. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pop, Pop, Popovers! 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