Homemade Gyoza Wrappers

Sounds next level, but it’s no big deal. If you’ve got time, say like you’re in lockdown and have already made a lifetime’s worth of sourdough, give these a burl (やってみる). Plain flour, water and salt. That’s it. And maybe some voltaren for the back if you haven’t been to the gym for a while. Kneading is this year’s barre.

Ingredients

300g plain flour (or 2 x 250ml cups)
80ml just boiled water
80ml cold water
Big pinch of slat

1. Sift and combine flour and salt. Mix well with fork or chopsitcks.

2. Add water. Pour in 80ml boiled water and stir until it forms a crumbly mix. Then add 80ml cold water. Mix until all water absorbed.

3. Knead it. First, knead in the bowl until a ball starts to form.

4. Knead it more. Knead the dough on a floured surface for 5-10 minutes until it’s smooth, soft and stretchy. Cover in plastic wrap or a zip lock bag and leave out at room temperature for up to an hour before use. You can store in the fridge for use later, for up to 48 hrs.

5. Portion it. Break your dough into three portions. Use one portion at a time - cover the remainder so it doesn’t dry out. Roll out the dough with your hands into a long sausage shape. Cut in half. Then cut that half into 5 small pieces.

6. Roll it. Roll out the dough portions into 10cm or so flat wrappers. Work from the middle out, so the edges are thinner than the centre. Use a cutter if you want a nice shape (you can buy a dumpling cutter, or just use an egg poaching ring or the rim of a cup). Make sure there’s a light dusting of flour on the board and rolling pin. Lay them out between baking paper sheets until you’re ready to fill. Oishii.