GYOZA WRAPPER INGREDIENTS RECIPES

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

Steps:

• Sift the flour and the corn starch together with a sieve into a bowl.
• Put the water together with the fine salt to boil and add it to the bowl with the flour and the corn starch.
• Mix everything with a spatula or a spoon.
• Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes using your hands to form a uniform dough. The dough ball should be medium-firm and have a rough appearance. Cover the bowl the dough with plastic film or a damp kitchen towel and let rest for 15 minutes.
• Knead the dough again until getting smooth and soft. Cover again and let rest for another 60 minutes.
• Take the dough out of the bowl and knead it a few times. Then start forming the dough in a big role like a rope. Cut this rope in the middle and continue rolling each piece until having two logs with a diameter of about 3-4 cm.
• Now cut the log into small equal pieces (about 10g-12g) using your kitchen scale to help you to keep the same weight.
• Take each piece of dough and roll it into a ball using the fleshy part of your palm. Then flatten each ball of dough using your finger into a small disc.
• Sprinkle cornstarch all over the dough pieces to lightly cover them in corn starch.
• Using a rolling pin, roll out the dough. Rotate the dough and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin disc. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten.
• (This is Optional) To flatten out the edges and make the Gyoza wrapper perfect, use the right hand to roll out the dough with the rolling pin, while the left hand is constantly rotating the dough. The rolling pin stays in the right hand never lifts off from the dough surface. The wrapper is rolled out in a continuous motion. This is the professional way to roll Gyoza wrappers, but it needs some practice.
• (Also Optional) If you want a perfectly round shape for your wrappers, cut them with a cookie cutter (about 8 cm) or a glass and remove excess dough. This helps for sure, making more beautiful and even Gyozas later.
• Sprinkle each wrapper with corn starch, pile them up, and wrap them with plastic film or into a plastic bag. If you do not use them right away, refrigerate or freeze them.
• You can keep Gyoza wrappers in the fridge for about 3-4 days and in the freezer for up to one month.