Dough Wrappers for Japanese Gyoza Dumplings

This recipe makes enough for 40 to 50 wrappers for Japanese dumplings. You can use various fillings for the dumplings.

Details

  • Preparation Time: 50 minutes
  • Cooking Time: 5 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 3 cups Flour, Wheat, bread flour

  • 2 dl Water

  • 5 spoon Water

  • 0.25 teaspoons Salt, table

Steps

  1. Place a pot with 2 dl of water on the stove and wait until it almost boils. Sift the flour and salt into a large bowl. Pour in the hot water and mix with a fork. Slowly add cold water and knead into a uniform dough that should not be sticky. Knead for about 5 minutes until smooth. Shape the dough into a ball, place it in the bowl, cover with a cloth, and let it rest for half an hour.

  2. Divide the rested dough into 5 parts. Cover the dough pieces with a damp cloth while waiting. Roll out each piece of dough as thinly as possible on a clean work surface. Use a cup or mold to cut out circles with a diameter of 10 cm.

  3. Use the dough wrappers to make Japanese dumplings.

Nutrition Information (Per 100g)

  • Calories: 360.73 kcal
  • Fat: 0.89 g
    • Saturated Fat: 0 g
  • Carbohydrates: 71.97 g
    • Sugars: 0 g
  • Protein: 10.88 g
  • Fiber: 2 g

Advice

The Japanese make green dough by adding a handful of ground shiso leaves to the flour. Prepared dough circles can be stored in the refrigerator for a few days, wrapped in a plastic bag.