Gyozas are Japanese dumplings that have become very popular internationally in recent years and can be filled with countless ingredients. In this recipe, we'll see how to make the dough for the wrappers used to prepare gyozas at home. This dough will be super thin but also sturdy, so it won't break when we fill and seal them.
This gyoza dough is super easy to prepare, as it only requires 3 ingredients. The only slightly tricky part is rolling out the wrappers, but the result is well worth the effort. When rolling out the dough, it's essential to dust your work surface well with cornstarch and coat the wrappers thoroughly so they don't stick together. It's also very important to cover the dough with a damp cloth to prevent it from drying out.
We need to get very, very thin wafers, and in this respect, what might be a little more complicated is getting them perfectly round. That said, if we wanted absolutely perfect round gyoza wafers , once rolled out we could cut them with a pastry cutter or plating ring that is about 10 cm in diameter, which is the approximate size we're looking for in these gyoza dough wafers.
As we mentioned before, gyozas can be filled with a wide variety of ingredients , with pork filled Gyozas and vegetables like napa cabbage and spring onion being particularly popular. They can also be filled with other ingredients, such as chicken or shrimp gyozas. Mushroom-filled gyozas or even just vegetables are also delicious.
To cook the filled gyozas , first give them a quick sear in a pan to toast the bottom. Then, add water and cover the pan to steam them until the dough and filling are fully cooked. The result is a small, crispy yet juicy dumpling, usually served with a side of soy sauce.
Recipe Information
- Preparation time : 30 minutes (plus resting time)
- Total time : 30 minutes (plus rest time)
- Servings : 20 wafers
- Category : doughs
- Type of cuisine : Japanese
- Calories per serving (kcal) : 28
Ingredients for gyoza dough
- 160g of plain wheat flour
- 5 g of salt
- 90 ml of very hot water
- Cornstarch for dusting with flour
How to make gyoza dough
The first thing we're going to do is mix 160g of plain wheat flour with 5g of salt in a bowl. Then, we add 90ml of very hot water in a thin stream, stirring continuously with a spatula.
We mix until the flour absorbs all the liquid and then knead inside the bowl until we have a somewhat homogeneous dough and the walls of the bowl are free of flour residue.
Next, we'll knead the dough on the counter for about 5 minutes until we have a smooth and soft dough. We'll form it into a ball, wrap it in plastic wrap, and let it rest for about 2 hours at room temperature.
After the resting time, divide the dough into two equal parts and shape each part into a cylinder about 2 cm in diameter. Then, cut each cylinder into 10 equal pieces.
Next, dust the work surface with cornstarch and flatten each piece of dough with the palm of your hand, coating it with cornstarch on both sides. As you flatten the dough, cover it with a damp cloth.
Now, we're going to roll out each dough disc with a rolling pin until it's as thin and round as possible, and we'll place them on top of each other, also covered with the damp cloth.
We repeat the same operation with all the dough and now we have the gyoza wafers ready to use.
When filling the gyozas, use about 1 tablespoon of filling, which is between 15 and 17 grams. To seal the gyoza, moisten the top half of the edge with water and fold it over, making the characteristic gyoza pleats.
To cook the gyozas, first brown them in a pan greased with a little vegetable oil for 1 minute to toast the bottom. Then, add enough water to cover them by about 1 cm and cook, covered, for 8-10 minutes until all the water has evaporated.
Easy-to-prepare summary
- In a bowl, mix the plain wheat flour with the salt and add the very hot water in a thin stream while stirring.
- We mix and knead inside the bowl
- We knead on the countertop for 5 minutes and form a ball which we wrap in film to let rest for 2 hours
- We divide the dough in half and form 2 cylinders which we cut into 10 equal pieces
- We dust the countertop with cornstarch to flatten all the pieces of dough.
- We stretch the dough discs until we get thin, round wafers, which we cover with a damp cloth.
- We form all the wafers
- We fill the wrappers with a spoonful of filling and seal them by making the typical pleats. In a pan, we cook the gyozas for 1 minute on a griddle and then steam them for 8-10 minutes.
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