Secrets of the Perfect Gyoza: Master Japan's Recipe

[@rabinakausar4346]

How do u make the dough

[@Adavayy]

Water, salt and flour are the three simple ingredients you'll need for gyoza wrappers. The whole process is easier than you think. I will show and explain how to easily make homemade gyoza skins, how to roll them, and how to store and cook ready-made gyoza dumplings. You will need a bowl and spatula. Mix flour and salt in a bowl. Pour in hot water and stir the mixture until all the water is absorbed by the flour. Then stir until the dough is smooth. If you feel the dough is tough, add 1-2 more tablespoons of water. Don't be tempted to add too much water just because you think it's hard to knead. Once kneaded, it will come together. Option 1: The traditional Japanese way of rolling gyoza skins is to roll the dough into a sausage and cut it into even pieces. Then each piece is flattened by hand and rolled out thinly. A smaller rolling pin is traditionally used for this. Option 2: Roll out half the dough thinly and cut out circles with a large cookie cutter. This way, all your homemade dumpling wrappers will look the same, just like your gyoza dumplings. Option 3: A combination of the above - Roll out a piece of dough and to achieve a perfect circle shape, simply use a cookie cutter. Pro tip: If you use the second option and find it difficult to roll out the gyoza dumpling dough thin enough in the middle, try my trick: just cut out a few circles around the edges. Then roll out the area that became the new edge. Cut out some more wrappers. Roll out again, cut and so on.

[@Adavayy]

let me know if you cook it😊