Name: Homemade Gyoza Wrappers v1 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); 500g cake/plain flour (T45); 70g potato starch; 15g gluten; 15g rice flour; 230ml water; 5g fine salt; Ingredients for 500g flour (for 4 to 5 people); 416g cake/plain flour (T45); 60g potato starch; 12g gluten; 12g rice flour; 192ml water; 4g fine salt; Ingredients for 400g (for 3 to 4 people); 330g cake/plain flour (T45); 50g potato starch; 10g gluten; 10g rice flour; 153ml water; 2.5g fine salt; potato starch/katakuriko to dust the noodles

October 10, 2020

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Serving Size

about 50 pieces

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Ingredients

Ingredients for 600g flour (for 5 to 6 people)
500g cake/plain flour (T45)
70g potato starch
15g gluten
15g rice flour
230ml water
5g fine salt
Ingredients for 500g flour (for 4 to 5 people)
416g cake/plain flour (T45)
60g potato starch
12g gluten
12g rice flour
192ml water
4g fine salt
Ingredients for 400g (for 3 to 4 people)
330g cake/plain flour (T45)
50g potato starch
10g gluten
10g rice flour
153ml water
2.5g 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, potato starch and rice 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 :)

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.

July 5, 2018

Pork and Cheese gyoza

Serving Size

4 to 5 people

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

430g minced pork or boneless pork(cut into small pieces)
150g cheese - cut into small pieces
120g leek - roughly chopped
1 tbsp soy sauce
a dash of pepper
5 to 6 garlic cloves ( about 45 g )
60ml milk
40ml water
1 tbsp olive oil
1 tsp fine salt
1 to 2 pack of gyoza wrappers

For the sauce

2 tbsp rice vinegar / apple cider vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1/4 tsp sugar

Instructions

1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk (or your hand blender). Mix with olive oil and salt. Set aside.
2. In a bowl, add pork, cheese, chopped leek, pepper, soy sauce and garlic (from No.1) and mix well.
3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 100 to 120ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.
5. Serve hot with steamed rice!

June 4, 2018

Chicken gyoza

Persons

Ingredients

- Ingredient A -

300g ground chicken
20g PS olive vegetables HK or 10 pitted black olives - finely chopped
3 garlic cloves - grated
2 shalllot finely chopped
1 leek - finely chopped
1 tsp ginger powder
1/3 tsp fine salt
1 tsp soy sauce
1/3 tsp sugar
1 pack gyoza wrapper or handmade gyoza wrapper

For the sauce

1 tsp sesame oil
2 tbsp soy sauce
2 tbsp apple cider vinegar or rice vinegar

Instructions

1. First we make the filling : In a bowl, add all ingredients A and mix well. Knead the mixture by hand until getting a sticky texture.
2. Place a spoonful of the mixture in the center of a gyoza wrapper and wet the edge of the wrapper with your 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.
3. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Add several gyozas (how many really depends on your pan size) and cook them until golden brown and crispy on the bottom.
4. Add hot water (about 100ml), cover pan with the lid and let it steam over medium heat for about 2 mins or until all water evaporates. Repeat with the remaining gyoza.
5. In a small bowl, add all the sauce ingredient and mix.
Serve hot with the sauce!

March 21, 2018

Gyoza gratin

Persons

Ingredients

4 garlic cloves - finely chopped
30g fresh ginger - finely choppped
450g ground pork
1 eggplant - cut into 1cm cubes
1 napa/chinese cabbage- cut into bite-size pieces
150g grated cheese or more

- Ingredient A -

1 tsp kosher salt
1 tbsp sesame oil
2 tbsp soy sauce
1 tbsp black vinegar (or rice vinegar, apple cider vinegar)
1 tbsp red chili oil

For the glue

1 1/2 tbsp katakuriko/potato starch - dissolve in 1 1/2 tbsp water
1 package of gyoza wrappers (200g)

For the sauce

2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp apple cider vinegar

Instructions

1. In a frying-pan, heat 1 tbsp vegetable oil and fry garlic and ginger until fragrant. Add ground pork for about 2 mins, then add eggplant and napa cabbage, continue stir-frying until pork is no longer pink and vegetables are wilted.
2. Add ingredient "A" to season and cook for about 1 min, turn the heat to high and pour the diluted katakuriko to thicken the sauce. Let cool to room temperature. Set aside.
3. Preheat oven to 200℃ (390°F) degree.
4. Assemble the gratin : Spread meat sauce onto bottom of baking dish (casserole) and layer with gyoza wrapper. Sprinkle with ⅓ of the grated cheese. Repeat layers 2 or 3 times. Top with remaining meat sauce and sprinkle over the grated cheese.
5. Bake in preheated oven for 40 minutes.
Serve hot