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Gyoza Wrappers

Gyoza Wrappers is a traditional Japanese recipe for a classic flour-based pastry typically used as a dumpling wrapper. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Gyoza Wrappers.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Makes:

24–30

Rating: 4.5 star rating

Tags : Vegetarian RecipesJapan Recipes



Gyoza wrappers are the Japanese version of Chinese gow gee or wonton dumpling skins. These are also the basis for Indian momos wrappers. In essence they’re a hot water pastry, but without the fat or lard.

Ingredients


280g (2 cups) plain (All-Purpose) Flour
½ teaspoon sea salt
120ml (½ cup) Hot Water

Method:

In a bowl, mix together flour and salt. Then, add the hot water and mix with a wooden spoon/spatula.

Once the mixture is cool enough to handle, with your hands, start bringing everything together to form a dough. It will be hard at the beginning but keep kneading (if may be easier if you transfer the mixture onto a worktop). It will take about 5-7 minutes to knead into a ball as the flour releases its gluten. The dough will be flaky at first, but as you knead it will become more workable.

When ready, place it in a plastic bag or cover in clingfilm (plastic wrap) and set aside to rest for at least 15 minutes on your kitchen counter. You are looking for a stiff dough as this will make the wrappers easier to fold (they won’t stick to your fingers so readily).

After this time, divide the dough into 2 equal pieces. Put one piece back in the bag. Roll the other half on a floured work surface until very thin (you need them to be thin as they will plump during steaming). You should not need a lot of flour for dusting.

The traditional Japanese way of rolling gyoza skins is by rolling the dough into a sausage and cutting it into evenly-looking pieces. Each piece is then flattened with a hand and rolled out thin. For this a smaller – thinner rolling pin is traditionally used.

Another method is to roll out half of the dough thin and cut out circles using a large biscuit (cookie) cutter. This way all your homemade dumpling wrappers will look the same and so will your gyoza dumplings.

Goyza wrappers are best used fresh, but if coated in cornflour (cornstarch) on one side they can be stacked and stored, sealed in a ziploc bag, in the refrigerator for 24 hours. To flash-freeze gyoza skins arrange onto a baking tray lined with baking parchment (make sure they are not touching each other), and place in the freezer for 30 minutes. After this time, they can be stored in a ziploc bag – you can stack them on top of each other since they should be hard at this stage. No need to dust them with flour.

To thaw, simply transfer them onto a floured worktop. After about 10-15 minutes they will be ready to use. They may become slightly tough around the edges which makes them harder to seal. You can alleviate this problem by wetting the edges of the dough.