HOMEMADE GYOZA WRAPPERS
Steps:
- In a bowl, mix together flour and salt. Then, add water and mix with a wooden spoon/spatula.
- With your hands, start forming dough. It will be hard at the beginning but keep kneading (you can transfer the mixture onto a worktop if it's easier for you). It will take about 5-7 minutes to knead into a ball. The dough will be flaky at first, but it just needs more kneading (like you can see on the process photos).
- When ready, place it in a plastic bag or cover in plastic wrap and let rest for 15 minutes (or longer) on your kitchen counter.
- Divide the dough into 2 equal pieces. Put one piece back in the bag. Roll the other half until thin. You should not need a lot of flour for dusting. (Instructions for authentic way of rolling gyoza dumplings are in the post above this recipe card)
- Fill, fold and cook using your favorite method or freeze for later use!
- Enjoy!
Nutrition Facts : Calories 30 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 39 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
WONTON SKINS/ GYOZA SKINS
Make and share this Wonton Skins/ Gyoza Skins recipe from Food.com.
Provided by 894743
Categories Savory Pies
Time 30m
Yield 16 wrappers, 4-5 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl stir together the flour and salt. Slowly stir in the warm water to make a stiff dough. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes or until the dough is smooth and elastic. Cover and let rest for 02 minutes.
- Divide dough into fourths. Roll each fourth into a 12 inch square. Keep remaining dough covered. For wontons, with a sharp knife or a pastry cutter, cut the dough into 3 inch squares. To prevent the squares from sticking together, sprinkle with a little cornstarch; stack and refrigerate the skins in a plastic bag. Fill according to directions on these pages; cook as directed in individual recipes. Makes 64 wonton skins.
- Egg Roll Wrappers: For egg roll wrappers, prepare the Wonton skins dough as directed above; roll each fourth into a 12 inch square. With a sharp knife or a pastry cutter, cut the dough into 6 inch squares. Sprinkle the squares with a little cornstarch to prevent them from sticking together; stack and refrigerate the wrappers in a plastic bag. Fill and cook the egg rolls according to the directions in individual recipes.
Nutrition Facts : Calories 227.5, Fat 0.6, SaturatedFat 0.1, Sodium 292.5, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5
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