How to make dumpling skin (gyoza)

How to make dumpling skin (gyoza)

Level                : Easy

Serve               : 30 pieces or more
Equipment        : KitchenAid mixer, 3” cookie cutter (small or big), rolling pin

(Note: Thin skin is recommended for pan-fried and thick skin for making soup (boiled)

Ingredients

120 g    bread flour
120 g    cake flour
Or        240 g all-purpose flour
120 – 150 ml boiling water

Potato starch for dusting

Method

1.     Prepare Kitchenaid mixer with the kneading dough hook. Mix the bread & cake flour into the mixing bowl and on the mixer to speed 2. Slowly add the boiling water bit by bit till the flour become a dough. (It might need more water if the dough is too dry).

2.     Remove the dough from the mixing bowl. The dough should be smooth surface. Form the dough into a ball. Cover the dough with a plastic wrap and let it rest for 30 minutes or more.

3.     Cut the dough into half. Shape each half into a long log.

4.     Sprinkle potato starch on the work surface, cut the log crosswise into 12-15 pieces. (May vary depending on the log length and width or depending the size of the dumpling you want)

5.     Make sure the dough is always covering with damp cloth to prevent from dying. Each piece of dough shape into a small ball.

6.     Press the ball onto the work surface.

7.     Using the rolling pin, press the top and the bottom edge flat. This will make a nice round shape.

8.     Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll the dough to a thin circle. Use the cookie cutter to cut out into a perfect circle wrapper. Remove excess dough. Cover the excess dough with damp cloth. Later combine all the excess dough as long as they still squish together and haven’t dry out, re-roll them and repeat the same process from step 3 onwards.

9.     Make sure sprinkle each dumpling skin with potato starch and stack up accordingly. Then cover with damp cloth.

10.   Once all the dough is used, wrap the dumpling skin with plastic wrap or in container. Dumpling skin can be freeze up to 1 month or refrigerate 3-4 days till ready to be use.