Homemade Gyoza Wrappers with Philips Pasta Maker
Serving Size
about 50 pieces
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- Ingredients for 600g flour (for 5 to 6 people) : about 50 pieces
- 550g plain flour/cake flour (farine T45)
- 35g tapioca flour
- 15g gluten
- 240ml water
- 5g fine salt
- Ingredients for 500g flour (for 4 to 5 people)
- 458g cake/plain flour (T45)
- 12g gluten
- 30g tapioca flour
- 200ml water
- 4g fine salt
- Ingredients for 400g (for 3 to 4 people)
- 367g cake/plain flour (T45)
- 10g gluten
- 23g tapioca flour
- 160ml water
- 3.5g fine salt
- potato starch/katakuriko to dust the noodles
Instructions
- 1. In a small cup add water and salt. Mix well and set aside.
- 2. Mix dry ingredients (plain flour, gluten, tapioca flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
- 3. Turn the machine on and choose the setting. Press Start.
- 4. Slowly pour water mix through the opening in the lid.
- 5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
- 6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
- 7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
- 8. Enjoy with your favorite filling!
- 9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)
Notes
If you want to make them thinner, you can stretch the sheet with a rolling pin before cutting each circle.
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What was the reason for changing from potato flour in your version 1 Gyoza to tapioca flour in version 2 please? What are the differences in texture? Which version do you prefer?
Version 2 (with the tapiocas flour) is softer that’s why i like it better. As it is easier to stretch, it allows making thinner wrappers. But both versions are yummy 😊