Gyoza Wrapper
餃子の皮
Preparation time
10
mins
Cooking time
40
mins
Serves
4-6
Difficulty
Easy
Gyoza, is a thin wheat flour sheet wrapped around a meat or vegetable filling. Their origin stems from China with the invention of Jiaozi. It is rumoured to be invented by Zhang Zhongjing, a practitioner of Chinese medicine. They were originally referred to as "tender ears" (嬌耳:Jiāo ěr) as Zhang Zhongjing would use them to treat frost bitten ears of poor people. He would boil lamb meat, peppers, and medicines in a pot and then wrap the filling in small dough wrappers. Overtime, Zhang Zhongjing’s recipe was adapted and imitated by the people of China.
Following the Second World War, when the Japanese soldiers returned home from northeastern China, they brought back this great dish and recreated them as to what we now know as Gyoza.
Method
- Place plain flour and bread flour in a large mixing bowl and stir.
- Add a pinch of salt to boiling hot water and combine them all together with a pair of chopsticks to make crumbly like texture.
- Once crumbled, knead the dough for 5 - 10 minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling film and let it rest on the side for 30 minutes.
- Divide the dough in to manageable sizes that best fit your wroking area. Roll out flat on a lightly floured surface to about 1-2mm thick with a rolling pin.
- Cut out the dough into 4 inch circular shapes with a circular cutter
- Once the dough is cut. gather the excess pieces. As long as they are not too dry, knead them into a ball, re-roll and cut again.
- Add a sprinkle of potato starch to the wrappers to prevent them sticking to each other.
- Then wrap them in cling film to keep them fresh until you use them.
They can be stored in the fridge for a few days tightly wrapped with cling film or kept in the freezer for about a month (thaw them out in the fridge a night before using).
200g of all plain flour can be used instead of mixing plain and bakers' flour.
now let’s go make gyoza
30 sheets:
100g Plain flour
100g Bread flour
100ml boiling hot water
1 pinch of salt
potato starch/cornstarch (for dusting)
- Place plain flour and bread flour in a large mixing bowl and stir.
- Add a pinch of salt to boiling hot water and combine them all together with a pair of chopsticks to make crumbly like texture.
- Once crumbled, knead the dough for 5 - 10 minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling film and let it rest on the side for 30 minutes.
- Divide the dough in to manageable sizes that best fit your wroking area. Roll out flat on a lightly floured surface to about 1-2mm thick with a rolling pin.
- Cut out the dough into 4 inch circular shapes with a circular cutter
- Once the dough is cut. gather the excess pieces. As long as they are not too dry, knead them into a ball, re-roll and cut again.
- Add a sprinkle of potato starch to the wrappers to prevent them sticking to each other.
- Then wrap them in cling film to keep them fresh until you use them.
They can be stored in the fridge for a few days tightly wrapped with cling film or kept in the freezer for about a month (thaw them out in the fridge a night before using).
200g of all plain flour can be used instead of mixing plain and bakers' flour.
now let’s go make gyoza
Spealist Equipment
Nutritional Information
Calories: 28kcal | Carbohydrates: 4g | Potassium: 6mg | Calcium: 1mg | Iron: 0.2mg