- 1 C All-Purpose Flour
- 1/8 tsp Salt
- 1/4 C BOILING Water
- Sift together the flour and salt to remove any lumps.
- Gradually add the boiling water until you can form it into a ball Depending on where you live (virtually no humidity here in Arizona), you may need slightly more (or less) of the boiling water.
- Place the dough into a clean bowl and cover with a damp towel to rest for about an hour.
- On a lightly floured surface, knead the dough for about 5 minutes.
- You'll notice the change in consistency and the dough will be very smooth.
- And that's it! You are now ready to roll the dough and create the Gyoza wrappers.
- If you have a pasta machine (or a pasta attachment to your mixer), this process will be expedited.
- However, it is also very easy to roll these thin using a rolling pin. I show you both options here.
- For the pasta machine, start out on the widest setting (which is usally 1) and then gradually get to 5. I wouldn't go any thinner than this as they may become too fragile after steaming.
- Once the dough is the right thickness, use a 3-5/8" to 4" round cookie cutter and place on a lightly floured holding plate until all are completed and ready to press. As they sit, they may stick to the plate if you don't flour it.
- You are now ready to make the potstickers and ginger soy dipping sauce!
- In a lightly floured Gyoza press, you'll place the cut Gyoza wrapper rounds and place filling in the center.
- Press firmly, and viola! Perfect potstickers every...single...time. You can create the pleats by hand, but I've gotta tell you, this thing is AWESOME and you can get it right here...
- Ok, let's move onto making the actual veggie potstickers!
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[…] filling into the center of a prepared Gyoza Wrappers in a Gyoza press. Press firmly and place on a lightly floured surface until all are […]