How to Make Gyoza Wrappers That Turn Out Chewy and Crispy

By Sudachi · 60 min

Ingredients

Instructions

1. Put 100 g cake flour, 100 g bread flour and 30 g glutinous rice flour into a large bowl and mix with chopsticks until evenly combined.
2. In a heatproof jug, dissolve ½ tsp salt and ½ tsp sugar in 115 g freshly boiled water.
3. Pour the hot water into the flour a little at a time, stirring with chopsticks, until a shaggy dough forms. Let it cool until it can be handled.
4. Knead the cooled dough on a clean dry surface by pressing, folding and turning for 5–10 minutes, until smooth and as soft as an earlobe.
5. Brush the dough with a thin film of cooking oil, cover the bowl with plastic wrap and rest it for 15–20 minutes in a warm place, or 30–45 minutes in a cold place.
6. Pasta machine: after resting, knead for 30 seconds. Generously dust the work surface with potato starch, set the dough on it and sprinkle more starch on top.
7. Flatten the dough by hand, then roll it with a rolling pin to no more than 1 cm thick. Cut into strips wide enough for the pasta machine.
8. Pass each strip through the pasta machine on the widest setting, then reduce the thickness one notch and repeat, until the sheet is 1 mm thick (setting 6 on the author's Atlas 150).
9. Lay out the sheet, cut wrappers with an 8–9 cm round cutter, dust them with extra starch and store in an airtight container so they don't dry out.
10. Press the scraps together, roll them and run them through the pasta machine again until all the dough is used.
11. Hand rolled: cut the dough in half and roll each half into a cylinder about 2 cm across. Wrap one cylinder while you work with the other.
12. Cut each cylinder into 16 equal pieces in total per roll, by halving repeatedly. Roll each piece into a ball, then press it into a small disc.
13. Roll each disc flat from the centre outwards, turning it about 15 degrees between rolls to keep it round, until about 1 mm thick.
14. Pinch around the edge with your fingers so the rim is slightly thinner, which makes pleating easier.
15. Fill the wrappers with your chosen gyoza filling.

Summarized from Sudachi's video. Watch it for the details.

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