• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

November 24, 2015

Homemade Gyoza Wrappers

Jump to recipe

gyouza skin2

gyouza skin1

gyouza skin7

gyouza skin

gyouza skin6

Homemade Gyoza Wrappers

Print this recipe
Serving Size
30 gyoza wrappers (about 10cm in diameter)
Homemade Gyoza Wrappers

Ingredients

  • 200g all-purpose flour (or 100g bread flour and 100g cake flour) - sifted
  • 1/3 tsp salt
  • 1 tsp corn starch
  • 100ml hot water

You will also need

  • Corn starch for dusting

Instructions

  • 1. Put together the sifted flour, salt and corn starch into a large bowl and stir well. Add hot water and stir with chopsticks. Then knead the dough by hand for about 5 to 6 minutes until the dough gets smooth. You can shape it into a ball.
  • 2. Let the dough sit in the bowl for about 30 mins, covered with a damp cloth.
  • 3. Take about 10g from the dough onto lightly dusted board with corn starch. Flatten it into a round disc shape, then roll it into about 8 to 10cm in diameter circle with a rolling pin, to make circle you need to repeat turning the dough. Do not roll the dough too thin. If you want to make the dough into a perfect circle, then use a circular cookie cutter. Repeat for the rest.
  • 4. Wrap a stack of your gyoza wrappers lightly in a plastic wrap until ready for use. Do not forget to dust each layer with a bit of corn starch to prevent them from sticking to each other!
  • Note: You can keep them in the freezer for about 1 month.
© 2023 Copyright Dans la lune
https://atelierlalune.com/2015/11/homemade-gyoza-wrappers/

gyouza skin3

gyouza skin5

366

Leave a Comment Filed Under: Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Kakiage Donburi – Japanese Tempura かき揚げ丼 April 2, 2023
  • Matcha Canelé – Cannelé 抹茶カヌレ April 2, 2023
  • Baked Nutella Mochi – Yakimochi September 17, 2022
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Langues de Chat Biscuits February 19, 2019
  • panda Hello, this mould was gift from my friend.. maybe
  • panda Hello, thank you for letting me know! I just corre
  • Jenica Distor I just made this. It's cooling in the fridge
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2023 DANS LA LUNE - Template by Bloom