Handmade Spring Roll Wrappers and Gyoza Skins

Name: Handmade Spring Roll Wrappers and Gyoza Skins
Yield: 8 servings
Cuisine: American
Ingredients: 80 grams Bread (strong) flour; 80 grams Cake flour; 1 pinch Salt; 100 ml Boiling water; 1 Cake flour (for dusting)

cookpad.japan @cookpad_jp

I think this homemade skin/wrapper is more bouncy and chewy than storebought. It's fun to make with the kids, you can make memories as well as delicious things together. If it's difficult or just a bother to roll the the gyoza skins out so they're round, you can roll out the dough in a large piece and cut it out with a cookie cutter or something similar (like the lid of a container). I've never done it that way myself, but I've seen it done on TV in that fashion.

The key is to keep rolling out the dough until you think you can't possibly roll it thinner. Recipe by Marugo-ru

cookpad.japan @cookpad_jp

The key is to keep rolling out the dough until you think you can't possibly roll it thinner. Recipe by Marugo-ru

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Ingredients

8 servings

80 gramsBread (strong) flour
80 gramsCake flour
1 pinchSalt
100 mlBoiling water
1Cake flour (for dusting)

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Steps

1

Put the bread flour, cake flour and salt in a bowl. Add the boiling water and mix well with a wooden spatula.
2

When the dough is firm enough that it can be collected for a ball and is cooled down enough to touch, knead it well (be careful not to burn yourself.)
3

When the dough is about as firm as your earlobe, wrap it in plastic wrap and let rest for 20 to 30 minutes.
4

Roll out very thinly with a rolling pin. You can make 8 15 x 15 cm square spring roll wrappers, or 30 10 cm diameter gyoza skins from this dough.
5

A bit uneven, but this is a gyoza skin. Rotate the skin as you roll it out to make it round.