The preparation of gyoza, these delicious Japanese dumplings, is an art that deserves our full attention. Today, we’ll dive into the heart of Japanese culinary tradition with a gyoza dough recipe that will delight even the most discerning. Whether used for chicken gyoza, beef gyoza, or even pork
This is not about frivolity, but rather seriousness and rigor, as the success of this recipe relies on precise technique and a sincere love for authentic cuisine.
Let’s set aside distractions and focus on the essentials: creating the perfect gyoza dough, which will serve as the foundation for your culinary creations.
So, grab your rolling pin, put on your apron, and prepare to enter the exciting world of gyoza preparation.
Tips for Successful Gyoza wrappers
Here are some tips to help you succeed with this gyoza dough recipe:
Flour quality: Make sure to use good quality wheat flour. It’s the base of your dough, so its quality will directly impact the final result. High-protein wheat flour is ideal for achieving an elastic and resistant texture.
Water temperature: The water should be warm, but not boiling. Water that’s too hot could make the dough too sticky and difficult to work with.
Kneading: Kneading the dough is a key step. It’s important to knead the dough until it’s smooth and elastic. This step can take time, but it’s necessary for successful gyoza dough.
Resting time: Don’t neglect the dough’s resting time. This allows the dough to relax and the flour to absorb the water, which then makes shaping the gyoza easier.
Forming the discs: Try to make the inner part of the disc a little thicker than the outer edge. This will help prevent the base from breaking when you add the filling.
Storage: If you don’t plan to make the gyoza immediately after preparing the dough, make sure to wrap it well in plastic wrap to prevent it from drying out.
Using cornstarch: Cornstarch is used to prevent the dough discs from sticking together. Don’t hesitate to use it generously.
Hydration: Keep a damp cloth or towel handy to cover the dough discs while you work. This will prevent them from drying out.
Homemade Gyoza Wrappers
Ingredients
- 200 g wheat flour
- 90 ml of hot water
- 10 g salt
- 50 g cornstarch
Instructions
- Put the flour in a bowl, add the salt and mix well. Pour in the water gradually while stirring.
- Knead the dough until you get a ball and the bowl is clean.
- Transfer the dough to a smooth surface and work it for about 10 more minutes. When the dough is homogeneous and soft, wrap it in plastic wrap and let it rest for 2 hours. If you don’t plan to make gyoza immediately, you can leave it in the refrigerator for the next day.
- After 2 hours, rework the dough by forming a large cylinder, then divide it in two. Keep one part in plastic wrap or a plastic bag so it doesn’t dry out and with the other, form a thinner cylinder by rolling.
- Cut each cylinder into 14 equal pieces, for a total of 28 pieces, and sprinkle a little cornstarch on top. Slightly flatten each piece with your hand.
- Take one piece, cover the others with a damp cloth or napkin and form a thin disc with a rolling pin. Try to make the inner part a little thicker than the outer part, this helps prevent the base from breaking when you put the filling.
