Name: Homemade Gyoza Wrappers with Philips Pasta Maker
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: Ingredients for 600g flour (for 5 to 6 people) : about 50 pieces; 550g plain flour/cake flour (farine T45); 35g tapioca flour; 15g gluten; 240ml water; 5g fine salt; Ingredients for 500g flour (for 4 to 5 people); 458g cake/plain flour (T45); 12g gluten; 30g tapioca flour; 200ml water; 4g fine salt; Ingredients for 400g (for 3 to 4 people); 367g cake/plain flour (T45); 10g gluten; 23g tapioca flour; 160ml water; 3.5g fine salt; potato starch/katakuriko to dust the noodles

October 10, 2020

Homemade Gyoza Wrappers V2 with Philips Pasta Maker

Homemade Gyoza Wrappers with Philips Pasta Maker

Serving Size

about 50 pieces

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Homemade Gyoza Wrappers with Philips Pasta Maker

Ingredients

Ingredients for 600g flour (for 5 to 6 people) : about 50 pieces
550g plain flour/cake flour (farine T45)
35g tapioca flour
15g gluten
240ml water
5g fine salt
Ingredients for 500g flour (for 4 to 5 people)
458g cake/plain flour (T45)
12g gluten
30g tapioca flour
200ml water
4g fine salt
Ingredients for 400g (for 3 to 4 people)
367g cake/plain flour (T45)
10g gluten
23g tapioca flour
160ml water
3.5g fine salt
potato starch/katakuriko to dust the noodles

Instructions

1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, tapioca flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)

Notes

If you want to make them thinner, you can stretch the sheet with a rolling pin before cutting each circle.

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

Serving Size

about 12 to 15 gyoza wrappers

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

100g cake flour/plain flour (T45)
1/3 tsp fine salt
1/2 tbsp rice flour (optional)
50ml boiled water

Instructions

1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
3. Remove the bowl of your stand mixer and attach the pasta roller to it.
4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.

Notes

I usually make 300g for 5 people.

August 1, 2020

Juicy Japanese Gyoza

Persons

Prep Time

45 minutes

Cook Time

30 minutes

Total Time

1 hour, 15 minutes

Ingredients

400g cabbage - finely chopped (washed and drain)
1 tsp fine salt

Ingredient A

300g ground pork
50g lard
2 tsp ground fresh ginger
3 garlic cloves - grated
80ml water
1 1/2 tsp chicken bouillon powder
1 tbsp oyster sauce
1 tbsp sesame oil or negi (leek) oil
1 tsp white sugar
2 tbsp katakuriko/potato starch
1 tsp onion flakes (optional)

For the dipping sauce :

2 tbsp soy sauce
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
gyoza wrapper as much as you need

Instructions

1. In a bowl add cabbage and 1 tsp salt, let sit for about 15 minutes. Set aside.
2. In a bowl, add all the ingredient A and cabbage (drained well from #1) and knead the mixture with hand until it becomes pale in color and sticky.
3. Place a gyoza wrapper on a cooking board. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Wet the edge of wrapper with fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Remove from the heat once to place gyoza, and cook them until golden brown and crispy on the bottom.
5. Pour boiled water (about 100ml), cover pan with the lid and let it steam over medium heat until all water evaporates. Repeat with the remaining gyoza.
6. For the dipping sauce, mix all the ingredient in a small bowl.
7. Place a plate on top of gyoza. Flip the pan upside down. Cook the remaining gyoza.
8. Serve with dipping sauce.