Making gyōza from scratch? Picture yourself scratching dough out of a bowl because we’re going to start by making the wrappers. It’s probably less difficult than you think, and will be more fun than you can imagine!
＜Ingredients＞ For 30 Gyōzas
Bread flour (強力粉 / Kyōrikiko) 100g
Soft flour (薄力粉 / Hakurikiko) 100g
Lukewarm water (ぬるま湯 / Nurumayu) 100ml (40℃)
Dusting flour (打ち粉 / Uchiko) As needed
＜How to Make＞
① Pour the bread flour and soft flour into a mixing bowl. Use a pair of cooking chopsticks to mix the two together. Add a little of the lukewarm water and continue to mix. Do this 2 or 3 times and continue mixing until you get a crumbly texture. Use the palms of your hands to bring the dough together into a ball, cover it with a damp cloth, and let it rest for 30 minutes at room temperature.
② Dust a flat surface with flour and use the heels of your palms to knead the dough, pushing down and away from your body. Do this until the dough takes on a smooth texture.
③ Divide the dough into 3 evenly sized portions and form them into logs. Cut each of these into 10 equally sized pieces. Take each piece turn it on end, dust with flour, and use the palms of your hands to flatten it out. Now use a rolling pin to flatten and round out each piece. When you finish, cover the gyōza wrappers with a damp cloth and set them aside.
Recipe Developed by: Machiko Tateno
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