Gyoza wrappers 餃子の皮

Name: Gyoza wrappers 餃子の皮
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 30 wrappers
Ingredients: 100 g plain flour; 100 g bread flour; 100 ml boiling hot water; 1 pinch of salt; 1 tbsp sesame seed oil

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4.7

93 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
30 wrappers
Calories
28 kcal
Course
Side Dish, Appetizer
Cuisine
Japanese

Gyoza wrappers 餃子の皮

Katherine Wallace

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Homemade Japanese gyoza wrappers recipe

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Ingredients

Servings

100 g plain flour *1 1 cup
100 g bread flour 1 cup
100 ml boiling hot water 1/3 cup + 1 tbsp + 1 tsp
1 pinch of salt
1 tbsp sesame seed oil *2

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Instructions

Place plain flour and bread flour in a large mixing bowl and stir.
Add boiling hot water and combine them all together with a pair of chopsticks to make like crumble.
Add sesame seed oil and continue to mix them all together.
When it becomes crumbled, use your hands to squash them together to make a ball.
Wrap with cling wrap and rest for about 30 minutes.
Remove the cling wrap and knead the dough for a few minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling wrap again and rest it for further 30 minutes.
Divide the dough into two equal amounts. Roll out flat on a lightly floured surface to about 0.04 inch thick(1mm) with a rolling pin.
Cut out the dough into a round shape using a 4 inch (11cm) diameter large cooking cutter.
Continue to cut with the cutter until all dough is cut out. It will make about 30 wrappers.
Remove excess flour before using it to wrap the filling.

Notes

*1 If you already have all purpose flour, use 2 cups (200 g) all Purpose flour instead of mixing plain and bakers' flour.
*2 I use sesame seed oil because I like the nutty aroma in the dough. It can be replaced with any vegetable oil.
*3 If the wrappers are not being used straight away, they can be stored in the fridge for a few days tightly wrapped with cling wrap and parchment sheet in between to avoid them sticking together. It will keep in the freezer for about a month and thaw them in the fridge a night before using.