Konnichiwa, gourmets! The Gyoza Wrapper is the basis of the gyoza themselves, and we could not pass by this recipe. In Japan, you can safely buy a package of rolled roundels for sculpting gyoza, but if there is no such opportunity, then you can do it yourself.
The Gyoza Wrapper is made from two varieties of wheat flour. One variety is our usual premium wheat flour, and the second is a more “heavy” baking flour with a high protein content. A pinch of salt and warm water won’t hurt.
Gyoza Wrapper recipe
Ingredients:
Flour with a high protein content
Flour of the highest grade
Salt
The water is warm
How to make Gyoza Wrapper
Mix both types of flour in a cup. Add salt and mix well.
Add warm water to the flour mixture. Mix it up.
Knead the dough with your hands. We rest on the base of the palm and fold it in half.
Roll the dough into a ball and wrap tightly in a cellophane bag for half an hour.
Divide the dough in half.
Roll out the dough into a long cylinder of small diameter.
Divide the dough into 10 equal parts.
We put each piece of dough with the cut side up and press down with the base of the palm to flatten it.
Turn over a piece of dough and roll it out with a rolling pin from the edge to the center from different sides. As a result, you should get a circle.
4. Add half of the water to the flour mixture. Mix it up.
5. Add the other half of the water to the dough. Mix it up.
6. Knead the dough with your hands for 5 minutes. We rest on the base of the palm and fold it in half.
7. Roll the dough into a ball and wrap tightly in a cellophane bag for 30 minutes.
8. Take out the dough and roll it out again for 1-2 minutes.
9. Divide the dough in half. Put one part back in the bag. We are working with the second part.
10. Roll out the dough into a long cylinder with a diameter of 2 cm.
11. Divide the dough into 10 equal parts. We got about 3 cm long each piece.
12. Put each piece of dough with the cut side up and press down with the base of the palm to flatten it to a diameter of 3-4 cm.
13. Turn over a piece of dough and roll it out with a rolling pin from the edge to the center and so on in 8 directions. As a result, you should get a circle with a diameter of 10 cm. For convenience, you can use a cup with a diameter of 10 cm to make even circles.
