Homemade Chewy Gyoza Skins

Name: Homemade Chewy Gyoza Skins
Yield: 40 servings
Cuisine: American
Ingredients: 150 grams Bread (strong) flour; 50 grams Cake flour; 1 dash Salt; 100 ml Hot water; 1 Dusting powder (katakuriko)

cookpad.japan @cookpad_jp

I have tried making a lot of things in the pasta machine, this time I made gyoza skins. It's easier and more fun than using a rolling pin.

The Steps are easy First put each skin through the pasta machine at the thickest setting, then put them all through again at the next thinner setting. Change the setting to the next thinnest level each time I usually use Settings 7 -> 5 -> 2 and then they're done. To prevent the dough from drying out, place it in a plastic container with a lid or with plastic wrap while you work. Recipe by Mikesachi

I have tried making a lot of things in the pasta machine, this time I made gyoza skins. It's easier and more fun than using a rolling pin.

cookpad.japan @cookpad_jp

I have tried making a lot of things in the pasta machine, this time I made gyoza skins. It's easier and more fun than using a rolling pin.

Saved

Ingredients

40 servings

150 gramsBread (strong) flour
50 gramsCake flour
1 dashSalt
100 mlHot water
1Dusting powder (katakuriko)

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Steps

1

Place the flour into a bowl, add the salt, and mix. Slowly pour hot water into the center of the mixture while stirring around with chopsticks.
2

Bring it all together and then cover with plastic wrap. Let it sit for 30 minutes. Then knead in a bowl or on the counter until the surface becomes smooth.
3

Place into a plastic bag and let it sit in the refrigerator for 1-2 hours. Then, spread out the dough into a 2 cm thick rectangle. Cut into 2 cm pieces.
4

Flatten each piece into flat circles. First start by using the pasta machine on the thickest setting and gradually switch the setting thinner and thinner as the dough stretches.
5

As you send the dough through the machine, do it in a way that makes the skins circular. Dust the finished skins with dusting powder and layer one by one.