How to Make Gyoza Wrappers from Scr

How to Make Gyoza Wrappers from Scratch

Difficulty: Easy
Time: 1hr
Number of servings: 25-30 wrappers (about 3.7-inch rounds)

Ingredients:
100g (3.5oz.) cake flour
100g (3.5oz.) bread flour (strong flour)
1/3 tsp. salt
110ml warm water
*you can use 200g (7oz.) all purpose flour instead

Directions:
1. Sift together cake flour and bread flour for 2-3 times.
2. Mix salt in warm water.
3. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency.
4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling.
5. Cut the log into 25-30 pieces. On a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up.

You can cut out with a circle cookie cutter to make perfect circles.
Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use.

ผลลัพธ์ (อังกฤษ) 1:

how to make gyoza wrappers from scratch

difficulty: easy
time: 1hr
number of servings: 25-30 wrappers (about 3.7-inch rounds)

ingredients:
100g (3.5oz.) cake flour
100g (3.5oz. .) bread flour (strong flour)
1/3 tsp. salt
110ml warm water
* you can use 200g (7oz.) all purpose flour instead

directions:
1. sift together cake flour and bread flour for 2-3 times.
2. mix salt in warm water.
3.add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. knead the dough for about 7 minutes. add more water or flour depending on the consistency.
4. shape the dough into a log and wrap in plastic wrap. rest the dough at room temperature for at least 30 minutes. meanwhile,you can prepare the filling.
5. cut the log into 25-30 pieces. on a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up.

You can cut out with a circle cookie cutter to make perfect circles.
.

ผลลัพธ์ (อังกฤษ) 3:

to How Make Gyoza Wrappers from Scratch

Difficulty: Easy
Time: 1 HR
Number of servings: 25 - 30 wrappers (about 3.7 -inch rounds)

Ingredients :
100 G (3.5 oz.) cake flour 100 G
(3.5 oz.) bread flour (strong flour)
1/3 tsp. Salt 110 ml warm water

* You can use 200 G (7 oz.) all purpose flour instead

Directions :
1. Sift together cake flour and bread flour for 2 - 3 times.
2. Mix salt in warm water.
3.Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency.
4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile,You can prepare the filling.
5. Cut the log into 25 - 30 pieces.On a lightly floured surface roll out each piece into a 3.7 -inch (9.5 cm) circle. (Make the outer edge thinner than the Center, if possible.) Dust it again with flour and stack it up.

You can cut out with a cookie cutter to make perfect circles circle.
Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use.