How to make Gyoza wrappers
You can easily buy gyoza wrappers in Asian supermarkets, but they are also easy and fun to make, and fresh always tastes better. You can make these well ahead of time, as they store well in the freezer. Just make sure you wrap them up well to prevent any humidity, or they will stick together.
How to make Gyoza wrappers
Makes: about 40 to 45 wrappers
Time to prepare: 1 hour
Ingredients
300g type ‘00’ flour
150g boiled water
a pinch of salt
plus about 100g cornflour for dusting
Equipment
measuring jug
measuring scales
sharp knife
chopping board
large bowl
spatula
rolling pin
tray
cling film
round cutter (approx. 90mm diameter)
Method
1. Boil the water and leave it to cool slightly. Measure the salt and flour into a bowl.
2. Add the boiled water, and mix everything together with a spatula. If it seems a little dry or crumbly, add a bit more water. Once a rough dough has formed, finish mixing it with your hands.
3. Transfer the dough onto a table, and knead it for about 5 minutes, until the dough is nice and smooth.
4. Roll it into 2 long sausage shapes, and wrap them in cling film. Put them in the fridge for 30 minutes.
5. Then take them out onto a chopping board, and cut the sausages into slices, about 4 to 5mm thick.
6. Dust the table with some cornflour, and roll the slices of dough into thin disks. Use the end of the rolling pin to do this, and turn the dough as you roll, in order to make it round. Roll them to about 1mm thickness.
7. Then use the round cutter to make them perfectly round by trimming the edges. Repeat the process until you have rolled all the discs. You can re-work the trimmings and roll them again, but only once, otherwise they will become too brittle.
8. As soon as you have them all, lay them on a flat tray and wrap tightly in cling film. You can either freeze them like this, or keep them in the fridge until ready to use.
If you would like to learn more recipes, you can take a live private Online Cooking Class with me here or get yourself a copy of Kimura's Cookbook here.
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