Gyoza- & Wonton Wrappers

Like most of asian people, I love to eat savory dumpling such as pan fried dumpling gyoza and wonton soup. If you are living in a western country, you can´t just go to Chinese restaurant and eat there every time you crave dumpling (unless you don´t care about your living cost budget ;-p ).

In asian countries we can find dumpling wrappers in every local supermarket.  But here in western country, we have to go to Asian store just to buy dumpling wrappers.  Save your time and money by making it yourself. 

  

It´s time for me to share how to make wonton- and gyoza wrappers. 
 

Gyoza- & Wonton Wrappers
Serve:30-32 pieces

Ingredients:
250 g all purpose flour
½ tsp salt
125 ml water  

For dusting, you may need:
All purpose flour to ease the dough kneading process
Corn starch to prevent the wrappers sticking to each other

 Methods:

• Add salt into hot water until dissolved. 
• Then mix the salted hot water with flour using fork, until warm enough to handle with bare hand.   
• Knead the dough for about 3 minutes until it becomes soft and loses its stickiness.
• Cover the dough with plastic wrap or tea towel and let the dough rest for about 30 minutes. 
• After around 30 minutes, knead it once again for 5 minutes before forming it into gyoza- or wonton wrappers

Forming Wonton wrappers:

1. To make it easier to form, halve the dough.  While working with the half dough, cover the other half to prevent it from drying out.
2. Flatten the dough until it becomes like a disk, then sprinkle some cornstarch before folding the dough (as shown in my youtube video). Use cornstarch to prevent the dough glued to each other. After that, roll out the dough in perpendicular direction to the folds(as shown in my youtube video).
3. Repeat the process (folding and rolling out the dough) until it reach the thickness you desire (ca.2-3 mm).
4. Cut the dough into rectangle shape (8x8 cm or 10x10 cm)
5. Sprinkle some cornstarch to both side of wrappers before stacking them up.

Forming Gyoza wrappers:

1. As shown before, to make it easier to form, halve the dough then roll the dough into long cylinder.
2. Divide the cylinder into 15-16 pieces
3. Flatten the small cylinder until it forms small disk (ca. 8 cm in diameter). If you like just use 8 cm round cookie cutter. 

Note:

• Don´t throw away rest of the dough. Sprinkle a bit water on it so that you can knead and form it again.
• Usually gyoza wrappers are thinner than wonton wrappers.
• Use high-gluten flour for fried or boiled wontons (you can use plain flour)
• For steamed dumplings use low protein flour 
• You can store the wrappers in airtight container (last to 3 days).