Gyoza Wrappers 🥟餃子の皮🥟

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. Put the flour in a large bowl, add the boiling water and stir with chopsticks.
2. Let the dough cool slightly so you can handle it.
3. Knead the dough by hand on a cutting board for 3 to 4 minutes, dusting with a little flour if it sticks.
4. Cover the dough with plastic wrap and rest it for 30 minutes.
5. Divide the dough into two pieces and roll each into a 12-inch (30 cm) log. Cut each log into 12 pieces.
6. Flatten one piece into a small disk by hand, then roll it into a flat 4-inch round with a rolling pin.
7. Dust with katakuriko (potato starch) whenever the dough sticks, and between wrappers stacked on each other.
8. Keep the dough covered with plastic while you work so it does not dry out.

Summarized from Japanese Cooking 101's video. Watch it for the details.