Gyoza Wrappers
If you love to eat dumplings and want to create delicious and simple gyoza wrappers, here’s how to do it. This step by step guide will help you make delicious homemade dumpling wrappers!
Wondering how to make homemade gyoza wrappers? There are a lot of ways to do it and it doesn’t have to be complicated. This recipe only needs three pantry-staple ingredients and only takes a couple of minutes to make.
I enjoy making everything from scratch especially with gyoza or Japanese potstickers because I also have a foolproof dumpling wrapper recipe. What’s even better is, you don’t even need a stand mixer to make it!
Why Make It From Scratch?
The beauty of making your own gyoza wrappers is that you can turn it into a fun activity with friends and family. Personally I find it therapeutic as I go through the process. It also gives me a sense of fulfillment knowing that what I serve on the table is entirely made by me.
Homemade wrappers are an excellent alternative to packed wrappers that you can buy at groceries. Making them at the comfort of your own kitchen means no preservatives included. Also, the wrappers for your seasoned pork filling taste fresh and tender and more pliable.
What Flour Can I Use?
I use all-purpose flour to make the dumpling dough which can be easily bought at grocery stores. If you do not have all purpose flour readily available, you can mix bread flour and cake flour together. Measure both flour equally until you have the quantity of the all-purpose flour required by the recipe.
Ingredients For Homemade Wrappers
How To Make The Wrappers
To make the dough, prepare the ingredients first by measuring each one as accurately as possible. Investing in a kitchen scale and measuring cups will be beneficial in the long run and yield better results.
Once you me measured all ingredients, place the flour in a large bowl. Add the salt then mix with a rubber spatula or whisk wire. Pour small amount of water while mixing with a rubber spatula until it forms into a rough dough and all water is poured.
Now that you have a rough dough, use your hands to knead the dough for 4-5 minutes or until it a smooth texture is achieved. Cover it with plastic wrap and let it rest for at least 5 minutes.
When the dough have rested, place it in a flat, clean work surface dusted with a little bit of cornstarch. Shape the dough into a long log then cut into smaller pieces. Each piece should weigh approximately 15-16 grams.
Cover the smaller pieces of dough with a plastic wrap to keep in the humidity. Take a piece of dough and shape into a ball then flatten it with a rolling pin turning it now and then to maintain a circular disc shape and until you have at least a 3 1/2 inch circle. Repeat this process for the rest of the dough.
Stack 5-6 pieces of flattened dough the place a 3 or 3 1/2 inch cookie cutter on top. Press downward until it cuts to the bottom. Separate the wrappers and sprinkle each side with corn starch to avoid them from sticking together.
Tips For Making Wrappers
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Gyoza Wrappers
Ingredients
- 200 grams all purpose flour
- 1/2 tsp salt
- 100 ml warm water
- 1/4 cup constarch (for rolling and dusting)
Instructions
- Place all-purpose flour and salt in a mixing bowl. Mix with a rubber spatula until well incorporated.200 grams all purpose flour, 1/2 tsp salt
- Pour small amounts of warm water while stirring the flour mixture until it forms into a rough dough.100 ml warm water
- Knead rough dough with hands for 5-6 minutes or until smooth. Shape into a ball.
- Cover with cling wrap and let dough rest for 5 minutes.
- Transfer dough in a flat, clean work surface lightly dusted with cornstarch.1/4 cup constarch
- Shape dough into a log. Cut a small piece of dough and weigh in a kitchen scale approximately 15 grams. Repeat process with the rest of the dough.
- Cover small pieces of dough with a cling wrap. Take one piece and shape into a ball.
- Flatten ball dough with a rolling pin approximately 3 to 3.5 inch in diameter. Do the same with the remaining dough pieces.
- Stack 5-6 pieces of flattened dough and cut with a 3/3.5 inch cookie cutter. Separate wrappers and lightly dust sides with cornstarch. Bon appetit!
Video
Notes
- To store, stack wrappers and wrap in plastic wrap then place in an airtight container or zip lock. Refrigerate for about 3-4 days and in the freezer for up to a month.
