Have you ever thought about making your own homemade Japanese Gyoza wrappers? Well, it’s actually really easy and it only requires 3 ingredients. You should definitely give it a go!
What ingredients are required to make homemade Gyoza Wrappers?
Basically, only 3 ingredients are required-flour, salt, and oil as well as water. You do not have to get special oriental ingredients which you can not buy from your local supermarket. I used Japanese brand flour just because I am more familiar with it but it’s not necessary.
Why mix plain flour and baker’s flour?
There are basically three types of flour that are generally used and readily available in Japan: Hakurikiko, Churikiko and Kyorikiko. All three words end in ‘riki (strength)’ and ‘-ko (flour)’. The difference is how much gluten it contains. Haku(thin)rikiko contains 7-9% gluten, Chu(middle)rikiko contains 10-12% gluten, and Kyo(strong)rikiko contains 13-15% gluten.
Churikiko is equivalent to All purpose flour which is great for gyoza wrappers and udon noodles
So I mixed cake flour and bakers flour to make all purpose flour. If you have all purpose flour, just use it.
Tips to make perfect and unified size wrappers.
There are a couple ways to make round shaped gyoza wrappers:
1 . Divide the dough into two, roll out one dough at a time to about 1-2mm (0.07inch) thickness. Cut out with a 11cm (4.3inch) round cookie cutter.
2. Divide dough into two. Roll to a cylinder shape (look like sausage) and cut about 2cm(0.78inch) each from the end. Roll the cuts into a small ball. Using a small rolling pin and roll out each ball to 1-2 mm thin round wrappers.
I personally prefer method 1. It is easier to make unified size wrapper than method 2. Method 2 requires a little bit of skill.
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Homemade Japanese gyoza wrappers recipe
- 100 g Plain flour
- 100 g Bread flour
- 100 ml boiling hot water
- 1 pinch of salt
- 1 tbsp Sesame seed oil
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 put them together to make a ball.
Wrap with a cling wrap and rest for about 30 minutes.
Remove 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. Roll out flat on a lightly floured surface to about 1-2mm thick(0.078inch) with a rolling pin.
Cut out the dough into a round shape using a 11cm (4 inches) 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.
If you already have all purpose flour, use 200 g all Purpose flour instead of mixing plain and bakers' flour.
I use sesame seed oil because I like the nutty aroma in the dough. It can be replaced with any vegetable oil.
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.