Homemade gyoza wrappers are totally different from store-bought ones! They're so chewy and easy to handle, so even beginners can do it ♪
Ingredients
2 servings- Bread flour50g (60g)
- All-purpose flour50g (60g)
- Boiling water5 tbsp (6 tbsp)
Directions
50 min- 1
Add 50g (60g) of bread flour and 50g (60g) of all-purpose flour to a bowl, then pour in 5 tbsp (6 tbsp) of boiling water. Mix with a rubber spatula using a cutting motion until the dough just comes together roughly.
- 2
Turn the dough out onto a work surface and knead by hand for a few minutes. If the dough feels dry, add about 1 tsp of water and continue kneading until it becomes smooth and soft like mochi.
- 3
Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- 4
Cut the dough into pieces of your desired size, roll each piece into a ball between your palms, place on the work surface, and press down lightly to flatten. Dust generously with bread flour (for dusting, to taste) and roll out with a rolling pin.
- 5
Hold the edge of the wrapper with your left hand while rolling out the lower half with the rolling pin in your right hand, rotating the wrapper 90 degrees counterclockwise with your left hand as you go. Repeat this motion for about 2 rotations to roll it out evenly.
- 6
Aim to keep the center slightly thicker and the edges thinner for a better result. It becomes very easy once you get the hang of it.
- 7
Roll the dough out slightly smaller than your target size — it will be just the right size once you wrap the filling. Cover the rolled wrappers with plastic wrap to prevent them from drying out.
- 8
A small rolling pin is easiest to use; one about 2 cm in diameter and 24 cm in length is recommended.
- 9
Dust generously with flour, then brush off the excess before wrapping the filling. Don't worry if the shape isn't perfect.
- 10
Be careful not to stack the rolled wrappers and leave them for too long, as they may stick together. For cooking methods such as pan-frying or boiling, please refer to other recipes.
Tips
Dust generously with flour and brush off the excess before wrapping the filling. Be careful not to let the dough dry out while handling it, and avoid stacking the rolled wrappers and leaving them for an extended period.
Nutrition
Per serving- Calories182 kcal
- Protein5.6 g
- Fat0.7 g
- Carbs38 g
- Sodium0 g
Homemade gyoza wrappers are totally different from store-bought ones! They're so chewy and easy to handle, so even beginners can do it ♪
Ingredients
2 servings- Bread flour50g (60g)
- All-purpose flour50g (60g)
- Boiling water5 tbsp (6 tbsp)
Directions
50 min- 1
Add 50g (60g) of bread flour and 50g (60g) of all-purpose flour to a bowl, then pour in 5 tbsp (6 tbsp) of boiling water. Mix with a rubber spatula using a cutting motion until the dough just comes together roughly.
- 2
Turn the dough out onto a work surface and knead by hand for a few minutes. If the dough feels dry, add about 1 tsp of water and continue kneading until it becomes smooth and soft like mochi.
- 3
Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
- 4
Cut the dough into pieces of your desired size, roll each piece into a ball between your palms, place on the work surface, and press down lightly to flatten. Dust generously with bread flour (for dusting, to taste) and roll out with a rolling pin.
- 5
Hold the edge of the wrapper with your left hand while rolling out the lower half with the rolling pin in your right hand, rotating the wrapper 90 degrees counterclockwise with your left hand as you go. Repeat this motion for about 2 rotations to roll it out evenly.
- 6
Aim to keep the center slightly thicker and the edges thinner for a better result. It becomes very easy once you get the hang of it.
- 7
Roll the dough out slightly smaller than your target size — it will be just the right size once you wrap the filling. Cover the rolled wrappers with plastic wrap to prevent them from drying out.
- 8
A small rolling pin is easiest to use; one about 2 cm in diameter and 24 cm in length is recommended.
- 9
Dust generously with flour, then brush off the excess before wrapping the filling. Don't worry if the shape isn't perfect.
- 10
Be careful not to stack the rolled wrappers and leave them for too long, as they may stick together. For cooking methods such as pan-frying or boiling, please refer to other recipes.
Nutrition
Per serving- Calories182 kcal
- Protein5.6 g
- Fat0.7 g
- Carbs38 g
- Sodium0 g
Tips
Dust generously with flour and brush off the excess before wrapping the filling. Be careful not to let the dough dry out while handling it, and avoid stacking the rolled wrappers and leaving them for an extended period.