Gyoza-Style Savory Bread (from Shizuoka Prefecture, Hamamatsu City)

Since I can't go the restaurant that sells these, I tried recreating them at home.
This is a perfect savory bread for breakfast or whenever you're feeling hungry!
If making with hot water-kneaded dough, use 100 g of bread flour + 60 ml hot water and knead for 3 minutes. Leave at room temperature for 30 minutes, and then chill in the refrigerator for 8-12 hours to let it rise. Then tear it into pieces and place the pieces in the bread maker with 200 g of bread flour + 70 ml of water. Add the ★ ingredients and then start.
This delicious dough doesn't dry out even as time passes. Recipe by kiyko-u
Gyoza-Style Savory Bread (from Shizuoka Prefecture, Hamamatsu City)
Since I can't go the restaurant that sells these, I tried recreating them at home.
This is a perfect savory bread for breakfast or whenever you're feeling hungry!
If making with hot water-kneaded dough, use 100 g of bread flour + 60 ml hot water and knead for 3 minutes. Leave at room temperature for 30 minutes, and then chill in the refrigerator for 8-12 hours to let it rise. Then tear it into pieces and place the pieces in the bread maker with 200 g of bread flour + 70 ml of water. Add the ★ ingredients and then start.
This delicious dough doesn't dry out even as time passes. Recipe by kiyko-u
Steps
- 1
Place the ingredients into the bread maker and start it on the bread dough course.
- 2
Divide the bread dough into 10 portions and let sit for 15 minutes.
- 3
Use a rolling pin to roll the dough out into a circle. Cut in half.
- 4
Place several drops of ra-yu on the dough and then wrap up the gyoza.
- 5
Tightly close the seams and use scissors to create the gyoza pleats.
- 6
Let rise at 40°C for 30 minutes.
- 7
Bake for 15 minutes in a 190°C oven to finish.
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