[11:45] Stacey Wee

How To Make Gyoza Dumpling Skin

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Today we’re going to learn how to make gyoza wrappers – and also to learn how easy it is! You can make these ahead of time, and freeze them for up to a month in the freezer. If you’re using it soon, it can keep in the fridge for about 3 – 4 days.

Tips for storing your wrappers well – after making the wrappers, sprinkle potato starch on top of each wrapper so they don’t stick together. If you have an excess of wrappers and have no clue what to do with them, you don’t have to make traditional fillings. You can fill them with cheese and fry them as a snack, or place some leftover potato curry and have your own ‘curry puff’.

 

INGREDIENTS

Product: Multipro Sense Food Processor

280g plain flour

A handful of potato starch for dusting

150ml boiling water

1 tsp salt

 

METHOD

  • Add flour and salt to the bowl of your Multipro Sense food processor
  • Fit the dough tool and set to medium speed
  • Pour in the boiling water, until the dough comes together into a ball
  • Remove the ball of dough and knead briefly on a tabletop
  • Wrap in cling film and rest in the fridge for 30 mins
  • Take your dough out and unwrap onto a flour dusted surface.
  • Roll it dough to a thickness of 2 – 3 mm and cut out rounds with a 9cm cutter (or the circumference of a small cup)

*Tip: To prevent the dough from drying out, cover the parts you’re not currently working on with a damp kitchen towel.

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