Gyoza Wrappers Food

JAPANESE GYOZA (DUMPLINGS)

Steps:

• Combine cabbage and 1/2 tsp salt in a small bowl, then set aside for 20 minutes to allow the cabbage to wilt slightly.
• Place remaining Filling ingredients (including remaining 1/2 tsp salt) in a large bowl. Squeeze out any excess water from the cabbage and add to the bowl.
• Use your hands to mix the Filling.
• Sprinkle a baking tray with 1 tsp of cornstarch / cornflour.
• Place 1 gyoza wrapper on your palm (left hand for right-handed people). Dip your finger in water and run it around the edge of half the gyoza wrapper (to seal).
• Place 1 slightly heaped tbsp of Filling on the wrapper. Fold wrapper over and use your right hand assisted by your left hand thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers. (See video for demo)

GYOZA (JAPANESE POTSTICKER) WRAPPERS

Steps:

• You must accurately measure the flour. Use a kitchen scale if you have one (I highly recommend getting one like this). If you use a measuring cup, please try this method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Put the measured flour into a medium bowl. You should have close to the standard 4.25 oz (120 g) of flour per US cup.
• Gather all the ingredients.
• Sift the flour into a large bowl.
• Add the salt to the just-boiled hot water and stir until completely dissolved.
• Add the hot water to the flour little by little, stirring with a rubber spatula. Mix until the flour and water are combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until you can form the mixture into a ball. You will eventually need to use your hands to do this.
• Transfer the dough to a work surface and knead the dough for 10 minutes.
• After 10 minutes, the texture of the dough will be much smoother. Use a dough scraper to cut the ball of dough in half (doesn't have to be an equal size).
• Shape each half into a long log about 1½ inches (3.8 cm) in diameter (it doesn't have to be perfect, especially if you use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
• Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we'll be using a cookie cutter, don't worry if each piece of dough is a slightly different size.
• It's super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
• Roll each piece of dough into a ball shape.
• Press the ball onto the work surface.
• Using a rolling pin, roll out the dough, but DO NOT flatten the TOP and BOTTOM edges. This is the trick to making a nice round shape.
• Rotate the dough 90 degrees and repeat rolling the dough. Try to roll out the dough into a thin circle. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten and try again.
• Cooker cutter (optional): If you want a perfectly round shape for your wrappers, cut your rolled dough circle with a 3-inch (8 cm) cookie cutter. If the dough rolls back, leave it for a few seconds, then try again to cut the dough. Remove the excess dough scraps and cover them with a damp towel. Later, combine all the scraps if they still squish together and haven't dried out. Re-roll the scraps and repeat the process.
• Sprinkle each wrapper with potato starch and stack the wrappers. Make sure to cover them with a damp kitchen towel as you continue rolling the remaining dough. Once you've rolled out all the wrappers, wrap the stack of gyoza wrappers with plastic wrap and freeze or refrigerate until you're ready to use.
• You can keep the gyoza wrappers in the refrigerator for about 3-4 days and in the freezer for up to a month. Prior to use, defrost in the refrigerator overnight or on the counter for 60 minutes (depending on the amount and room temperature). Do not defrost in the microwave.
• For my Gyoza recipe, please click here.
• For my Vegetable Gyoza recipe (vegetarian/vegan), please click here.

GYOZA (JAPANESE DUMPLINGS)

Steps:

• Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10-15 minutes and then squeeze with your hands to remove any moisture.
• With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
• Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
• Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
• Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20-25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6-7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30-60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
• Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.