Gyoza wrappers 餃子の皮
User Reviews
4.7
Gyoza wrappers 餃子の皮
Description
The dough formulation combining plain flour and bread flour creates an ideal balance of softness and chewiness suitable for delicate gyoza skins. Mixing flour with boiling water and salt helps form a cohesive dough, with sesame oil added for flavor and elasticity. The dough is first mixed with chopsticks, then hand-kneaded to a smooth surface before resting twice to develop gluten and make it easier to roll out.
Rolling the dough thin and cutting it into 4-inch diameter circles yields about 30 wrappers, each ready for filling. This method ensures the wrappers hold fillings securely while cooking and achieve tender yet sturdy texture after frying or steaming.
If not using immediately, wrappers can be stored in the refrigerator wrapped carefully to prevent sticking or frozen for longer storage. This homemade preparation provides control over wrapper thickness and texture compared to store-bought alternatives.
Ingredients
- 100 g plain flour *1 1 cup
- 100 g bread flour 1 cup
- 100 ml water 1/3 cup + 1 tbsp + 1 tsp, boiling hot
- 1 pinch salt
- 1 tbsp sesame oil 2
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
- All-purpose flour can replace the flour mix using 2 cups (200 g) instead of separate plain and bread flours.
- Sesame oil adds a nutty aroma but can be substituted with any neutral vegetable oil.
- Wrap and store unused wrappers tightly in the fridge for a few days with parchment sheets between to prevent sticking.
- Frozen wrappers can be kept for about one month; thaw in the refrigerator overnight before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30wrappers
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 4g | 1% |
| Potassium | 6mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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