Homemade Gyoza Skins
Make your own gyoza skins for steamed dumplings with this simple recipe
- ServesMakes 30
- Preparation Time10 mins
- Additional Timeplus 30 minutes resting time
- Cooking Time25 mins
- 200 g wheat starch (from Asian grocers)
- 60 g potato flour (or rice flour / cornflour)
- 1 pinch of salt
- 1 pinch of sugar
- 190 ml hot water
- 1 tsp. vegetable oil, plus a small amount for the worktop
Place the wheat starch, potato flour, salt and sugar in a bowl. Add the hot water and mix well with a spatula. Once the dough has cooled slightly, knead it thoroughly by hand. As soon as the dough feels smooth, add the oil and continue to knead. Shape the dough into a ball, wrap it in cling film and leave to rest for around 30 minutes.
Remove the cling film and make smaller dough balls. Each ball should weigh around 15 g. Lightly oil your worktop, place the dough balls on it, flatten them a little with your hands and then use a spatula or a dough scraper to flatten them further.
**If you don’t have a steam basket, fill a saucepan with approx. 3-4 cm of water and bring to the boil. Crumple up some aluminium foil, place it in the pan and then place a plate on top. Place baking paper (or cabbage leaves) on the plate and then arrange the gyoza on top, ensuring that they have enough space. Cover the pan with a lid and steam the gyoza for 7-8 minutes.
Find out more about Gyoza's with our handy guide to Japanese Gyoza