Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Gyoza Wrappers

Servings: 40

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• all purpose flour (240 g)
• salt (5 g)
• water (120 ml)
• cornstarch (7 g)

Directions

• Mix 240 g (2 cups) of all purpose flour (add 5 g (1 tsp) of bamboo charcoal powder now if using) in a bowl.
• Dissolve 2.5 g (1/2 tsp) of salt in 120 ml (1/2 cup) of just-boiled water, and pour into the flour little by little while mixing.
• Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml (1 tbsp) of hot water and repeat as needed.
• Separate the dough in 3. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least 30 minutes. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.
• Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin.
• Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 7.6 cm diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. We used an old bean can we had.
• Pile the wrappers, sprinkle some cornstarch (or potato starch) in between each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.

Nutrition Data (Per Serving)