In the past I have made pork potsticker (dumpling) filling and used store bought wonton wrappers. I forgot to pick up some and decided to have a go at making some Gyoza wrappers from scratch. I found a recipe online from JustOneCookbook that detailed how to make the wrappers. They will be thicker than the store bought wontons unless you have easy access to an Asian market which may have more authentic potsticker skins (Chinese) or gyoza (Japanese).
Store bought wontons are not round so it makes folding them a little more difficult unless you cut them into rounds before you fill them.
Prep: 1 hour Total Time:1 hour Makes 42-44 wrappers
Ingredients:
240g All Purpose Flour OR (120g Cake Flour and 120g All Purpose Flour)
1/2 tsp salt
1/2 cup boiled water
Corn flour (dusting)
Kitchen Scale (helpful)
1. First weigh out the 240g All Purpose flour OR (120g Cake Flour and 120g All Purpose Flour) with a food scale. Sift the flour.
2. Use just boiled water to dissolve the 1/2 tsp salt. Slowly add this water to the flour a tsp at a time stirring until the dough forms a ball.
Mine was a little sticky I think hand mixing would of helped.
I had to add a little more flour to my hands/dough since it was sticky.
3. Next the dough needs to be kneaded for ten minutes.
5. Divide dough into two 1.5 inch rolls, wrap in plastic wrap and let sit for 30 minutes.
6. Cut dough into 1-1.5 inch pieces
7. Roll the pieces into balls.
9. Some more round wrappers rolled in corn meal.
Pork Filling
(Recipe not from Justonecookbook.com, adaption from tasting table filling recipe) (Namiko Chen from Justonecookbook.com has a great filling recipe also with pork, cabbage and mushrooms).
(Recipe not from Justonecookbook.com, adaption from tasting table filling recipe) (Namiko Chen from Justonecookbook.com has a great filling recipe also with pork, cabbage and mushrooms).
1lb-1.5 Ground Pork
1/8 tsp -1tsp ground ginger (or to taste)
2 green onions chopped finely
3-4 cloves of garlic or 2 tsp minced garlic
1-2 TBS Corn starch
Oil
Sesame seeds (optional)
Salt/pepper to taste
Dipping Sauce
Dipping Sauce
There are a lot different combinations you can make or create depending on your taste or preference.
1-2 TBS Soy Sauce
1-2 TBS Water
1-2 TBS Rice Vinegar
1/2 tsp-1tsp Sriracha Chili Sauce (or to taste)
1-2 TBS Soy Sauce
1-2 TBS Water
1-2 TBS Rice Vinegar
1/2 tsp-1tsp Sriracha Chili Sauce (or to taste)
Add chopped green onions and minced garlic
Add some oil to give a little moisture. Also add 1-2 TBS corn starch to the pork filling. Salt and pepper to taste.
All seasoned and ready to stuff into some dough!
**If not eating right away** Put in freezer on a parchment lined cookie sheet for 20 minutes then put in a tightly sealed ziploc freezer bag.
To Cook:
1. Heat oil put 1-2 TBS oil in a frying pan over Medium-High heat. Cook Gyoza until bottom is browned.
2. Add a 1/4 cup of water and cover the frying pan to cook the Gyoza filling (2-3 minutes) OR until the water is gone.
3. Remove lid and let rest of water evaporate. Cook until the bottom of the Gyoza is crisp on the bottom.
4. Remove Gyoza from pan, dip in sauce and enjoy!
Afterthoughts/Considerations on the process for the Future:
1. Maybe I should of used half cake flour, my dough was a little thicker than the original recipe.
2. Maybe I over-kneaded for 10 minutes by hand. (Overworked glutens)
3. Why did I not put it all in my bread machine at let it do all the work on the Dough setting? I should of let it do the mixing and kneading for 10 minutes!
4. I need a pastry rolling pin!
