Homemade Gyoza Wrappers
Homemade gyoza wrappers are the key to ultimate delicious homemade gyozas. With my recipe, I am going to teach you two ways how to make dumpling wrappers at home.
Servings 40 wrappers
Mix the sea salt with the just boiled water until fully dissolved. Add it with the flour to the bowl of your stand mixer and knead (using the dough hook) for 10 minutes, until you have a smooth dough.
Form with your hands in two rolls, wrap in plastic foil and let it rest for 30 minutes (up to one day) in your fridge.
Sprinkle cornstarch on your working area (prevents the dough from sticking) and roll out the dough using a rolling pin or pasta maker to ~2mm (1/16 inch).
Cut out 8cm/3inch circles using a cookie cutter (use a reversed drinking glass if you don't have a round cookie cutter). Sprinkle more cornstarch on the wrappers before you stack them.
Knead the dough scraps together and repeat until no dough is left. Refrigerate the wrappers in plastic foil for up to one day. You can use them to make this Tofu Dumpling Recipe or any other dumpling recipe.
- When using a Kenwood or KitchenAid pasta sheet roller, choose the knob setting no.4 which is ~2mm.
- The wrappers do stick very quickly together. Therefore it's a must to use enough cornstarch to prevent them from sticking together (speaking out of experience).
- The dough is easier to handle when cold, therefore always store it in the fridge if you don't work with it.
Calories: 22kcal | Carbohydrates: 4g | Sodium: 29mg | Potassium: 6mg | Calcium: 1mg | Iron: 0.3mg