Recipe of Award-winning Homemade Chewy Gyoza Skins

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The ingredients needed to make Homemade Chewy Gyoza Skins:

1. Take 150 grams Bread (strong) flour
2. Make ready 50 grams Cake flour
3. Get 1 dash Salt
4. Get 100 ml Hot water
5. Make ready 1 Dusting powder (katakuriko)

If you are a lover of the Asian kitchen, this homemade gyoza wrapper recipe is a must-know for you. Using a standard ice cream scoop or a ¼-cup measure, measure out balls of the udon gyoza mixture. Flatten each ball into a ½-inch thick patty in the palms of your hands, then place four to five. The skin must be made of glutinous rice flour because it has that chewy texture AND when they are pan fried the dumplings turn that beautiful golden brown color on the bottom (darker where it came into contact with the pan), and are crispy when bitten into.

Instructions to make Homemade Chewy Gyoza Skins:

1. Place the flour into a bowl, add the salt, and mix. Slowly pour hot water into the center of the mixture while stirring around with chopsticks.
2. Bring it all together and then cover with plastic wrap. Let it sit for 30 minutes. Then knead in a bowl or on the counter until the surface becomes smooth.
3. Place into a plastic bag and let it sit in the refrigerator for 1-2 hours. Then, spread out the dough into a 2 cm thick rectangle. Cut into 2 cm pieces.
4. Flatten each piece into flat circles. First start by using the pasta machine on the thickest setting and gradually switch the setting thinner and thinner as the dough stretches.
5. As you send the dough through the machine, do it in a way that makes the skins circular. Dust the finished skins with dusting powder and layer one by one.

Flatten each ball into a ½-inch thick patty in the palms of your hands, then place four to five. The skin must be made of glutinous rice flour because it has that chewy texture AND when they are pan fried the dumplings turn that beautiful golden brown color on the bottom (darker where it came into contact with the pan), and are crispy when bitten into. Finished Homemade Dumpling Skin (If you need to see the rolling process in action, Andrea just uploaded a new YouTube video on "How to roll out Asian dumpling wrappers".) Try, Try Again. Since Annie was making and wrapping the gyoza, she let me finish rolling out the dumpling. These dumplings are packed with flavor with a tender and chewy top and crispy bottom, just the way gyoza should be.

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