So working at home inspired me to try something new in culinary. This time I’m gonna share my recipe on how making the dumplings or Gyōza wrappers. Well this is my first time trying it, and I think it is quite successful. So let’s check out the recipe.
- 250gr all purpose flour
- 1/4 tsp salt
- 150ml hot water
The ingredients is quite simple and easy to find. All you need to do is just put the flour and salt in a bowl, mix it together
Then gradually add the hot water while stirring the flour until it becomes crumble
Then knead the dough with your hand, until it become smooth and does not stick anymore. It takes about 6 to 8 minutes of kneading. Yes you must put some effort there.
After that, shape the dough like a big ball, put it in the bowl and wrap the bowl with plastic wrap, and rest the dough about 45 to 60 minutes. Yes it is long enough to wait, but the process is fun.
After long waiting, take the dough out, and make a hole in the middle of the dough. Do not forget to prepare some starch to make the dough not sticking each other.
Then cut in into 2 long pieces dough, then cut each into 8 mini ball, so you can get 16 pieces of wrappers with 12cm of diameter
After that shape the mini dough into ball, then press it with your palm
Then prepare your rolling pin and start to press the dough while your other hand twist the dough into one direction. So you will get the round perfect shape. But for the first timer, it will quite difficult to get that perfect shape like I do, so there is a trick that I did, you can use your glass, turn over the glass into the dough and press the glass into it, then you can cut the dough based on the mould glass.
Then you will have the perfect round shape. And it will take much time to make this, at least 30 to 45 minutes to roll the dough (for the first time). After you finish the dough, you can wrap it with wrapping plastic, do not forget to take some starch in every dough so it does not stick together.
Put it in zipper bag, then go to the fridge to keep the dough. If you want to use it, just take from the fridge then remove the starch from the dough surface, it will be ready to use
So that’s it my sharing recipe today. I make this at night, so I can use it the day after, because it is quite a long time to make, I do not want to be rush in the other day.
And I hope you inspired and try it at home, after this I will post what I will make with the dough, so stay tuned
Thank you for visiting my blog, feel free to add comments and suggestions. Stay safe and keep caring. 😊