Homemade Japanese Gyoza Skins
Make your own Japanese gyoza skins or wrappers for steamed dumplings with this simple recipe
Preparation
Step 1
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.
Step 2
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.
Tip:
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.
Recipe-ID: UK111
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