How to Make Gyoza Wrappers (Dumpling Wrapper Recipe) скачать в хорошем качестве

How to Make Gyoza Wrappers (Dumpling Wrapper Recipe)

Half of the fun of Japanese gyoza is making it! Today we’re looking at 3 different ways to make gyoza wrappers. Skip to: 1:05 Ingredients 1:21 Weak flour dough 3:35 Strong flour dough 3:55 Mixed dough 4:45 How to cut and roll 9:06 Comparison If you’re craving gyoza but don’t have time to make the wrappers this week, here are some pre-made ones to get you started! Almost a kilo of wraps! ($38, Amazon US): https://amzn.to/2B08qnr Try out keto wraps (203g, $11.99, Amazon US): https://amzn.to/2TzF6u7 Or just buy them at your local supermarket in the freezer section! 1. Weak flour dough: Weak flour (cake flour) 100g Salt 1/2 tsp Hot water 50ml 2. Strong flour dough (recommended): Strong flour (bread flour) 100g Salt 1/2 tsp Hot water 50-65ml 3. Weak flour dough: Weak flour (cake flour) 50g Strong flour (bread flour) 50g Salt 1/2 tsp Hot water 50-70ml You’ll also need plenty of potato starch for every step of the rolling process: Potato starch 300g ($5.99, Amazon US): https://amzn.to/3cUdesm Potato starch 340g - In stock May 27 ($3.66, Amazon US): https://amzn.to/3gin8WP How to make the gyoza wrappers: 1. Sift flour of your choice into a bowl, and add salt 2. Start by adding 50ml of hot water to the bowl, then you can add more if necessary 3. Use a spatula to turn it into a rough and shaggy mixture 4. Use your hands to bring it together into a ball of dough (adding water little by little if necessary) 5. If necessary, flour a clean work surface, and knead the dough for about 10 minutes 6. Set aside in beeswax wrap or cling film for at least 30 minutes at room temperature (do not put in the fridge!) 7. Once rested, take out the dough and roll it into an even log, making sure the ends aren’t tapered (as you’ll end up with different sized wrappers) 8. Cut the dough log into 12 9. Set aside any pieces you aren’t currently working on by covering them with potato starch and a wrap 10. Roll out each piece into a nice circular sheet, putting plenty of potato starch between each gyoza wrapper (it’s better to put too much than too little!) 11. Done! Check out my next video for how to put those wrappers into action If you make any of these, tag me on Instagram!   / incassieskitchen   Music: https://www.bensound.com —————————————————————————————— DISCLAIMER Some of the links above are affiliate links, where I earn a small commission if you click on the link and purchase an item. You don’t have to, but it will help fund me to bring you more cooking tips and tricks!