Ready-made gyoza skins are available in most Asian food stores, but why not have a go at making your own from scratch. The process is mindful and rewarding.
- 9 oz strong white flour, plus extra for dusting
- 1/2 teaspoon salt
- 4 fl oz water, just boiled
- cornstarch, for dusting
- 3 tablespoons vegetable oil
Sift the flour into a large mixing bowl. In another bowl, add the salt to the just-boiled water, and mix until dissolved.
Add the salt water to the flour, little by little, stirring with chopsticks or a spatula as you go. Once the flour and water have started to combine, form the dough into a ball with your hands. If too dry, add an extra 1/2 tablespoon of water at a time.
Transfer the dough to a floured work surface and knead for up to 10 minutes until the texture is smooth and elastic.
Cut the dough ball in half and roll each piece into a log, approximately 1-1/2 inches in diameter. Wrap each log in plastic wrap and set aside to rest for 30 minutes.
Once rested, unwrap the dough, sprinkle some cornstarch onto your work surface, and slice each log into approximately 12 pieces. Arrange these on a large plate and cover with a clean damp tea towel to prevent the dough from drying out.
Using your hands, roll each piece of dough into a ball and then press flat. Next, using a rolling pin, roll the dough (turning 90 degrees after every roll) to create a thin, round circle that is approximately 3—4 inches in diameter.
Using a 3 inch cookie cutter, press down onto the dough to cut out a perfect circle, then transfer to a plate and dust lightly with cornstarch to prevent the skins from sticking together as they accumulate. Re-roll the scraps to create additional skins. Cover the wrappers with damp kitchen towel whilst making the gyozas. Or, if not using immediately, cover with plastic wrap and keep in the fridge for 3—4 days, or in the freezer for up to a month.
When you are ready to fill the gyoza, take a heaped teaspoon of filling and place it in the center of each piece of dough. Fold one side over to encase the filling and bring the edges together, pinching them to seal. Finally, pleat the edges together.
Heat 2 tablespoons of the oil in a large non-stick skillet. Once hot, working in batches so as not to overcrowd the pan, add the gyozas, and cook for 3—4 minutes until the underside turns golden brown.
Once browned, add 2-1/2 fl oz water to the pan and cover with a lid. Steam for 3 minutes, then remove the lid and cook off the excess water. Add the remaining oil and continue to cook until each gyzoa has crisped and turned brown. Once completely cooked, plate immediately and serve with our gyoza dipping sauce.
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Excerpted from Wagamama Feed Your Soul by Steven Mangleshot, used with permission from Kyle Books.