How To Make Potsticker Or Gyoza Wrappers

5 from 4 votes

How To Make Potsticker Or Gyoza Wrappers

With only 3 basic ingredients, you're going to have fresher and more flexible wrappers. They're perfect to carry all the juicy delicious filling that you're thinking about. Once you've made this homemade wrappers, you'd never use store-bought ever again.

Prep Time10

Rest Time1

Total Time1 10

Servings: wrappers

Author: Bea & Marco

Ingredients

2 cup all purpose flour 260 g
⅔ cup boiling water, minus 2 tsp 150 ml
½ teaspoon salt

Instructions

The Dough

Mix flour and salt in a bowl, using a wooden spoon. Add boiling water and mix everything together until you get a shaggy mixture. Place on a working surface and knead for 5 minutes.
Form in to a ball and wrap it with a cling film. Leave to rest for 1 hour.

Cutting

Poke a hole in the middle with a finger and make a ring that's around 1 inch (2.5 cm) thick. Bring the ring together into 2 lines and cut on each end. Cut each of them into 2. Again, cut each of those into 2. And cut each of those into 4. You'll end up with 32 pieces. Cuttting in the middle each time will ensure the dough pieces are the same size.
Sprinkle and coat each pieces with corn starch. Cover with cling film when you're not using them.

Rolling

Take a piece of dough and roll into a circle slightly thicker than what you'd want. Now roll ⅓ in around the edges as you twist the dough, so that it's thinner. Do 2,3 pieces at a time and then fill and shape them. Repeat.

Cooking

Heat some oil in a nonstick pan on medium heat. Gently place in your potstickers, making sure they have more or less 1 inch (2.5 cm) space between them. Cook until the bottoms are golden brown.
Add in ¼-1/3 cup (60-80 ml) boiling water and immediately cover the pan with a lid. Cook for 10 minutes until the water has evaporated and you hear the frying sound again.
Serve immediately with some chopped spring onion and lots of chili garlic oil. Enjoy!

Notes

Use a kitchen scale for accurate measurement of the flour. You don't want to use more flour than needed.
The dough will be slightly stiff, do not add more water.
Don't roll them all at once, or leave them uncovered to prevent them from drying out. This will make them difficult to shape.
Don't pile them on top of each other, to prevent them from sticking.

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