Gyoza (Pasta Roller Hack)

1 I like to make the meat mixture first and set it under plastic wrap in the
fridge while I make the wraps. In a bowl just combine all the ingredients and
mix it up with your hands similar to making meatballs. When everything is well
combined, place some plastic wrap on top and set in the fridge while making the
wrappers.

2 In another bowl, sift the flour. Boil the water in a kettle and add the salt.
Then slowly trickle it into the flour mixing with a wooden spoon or whatever you
use to mix. When all the water is poured in, use your hands to press and squeeze
the dough into a ball. It will be crumbly and broken. This is okay, you didn’t
make a mistake.

3 Knead the dough for like 10-20 minutes. This is the part that takes a lot of
work, and a stand mixer dough hook just won’t cut it here (I tried). Really beat
and press the dough into submission until you are left with a smooth round
glutinous mass.

4 Traditionally, this is where you would break off some, roll it into a rope, then
cut off little nuggets to make individual skins. But we are going to use a pasta
roller so every gyoza skin is perfect. Break off a piece of the dough (place the
rest under a damp towel) and press it into a somewhat flat rectangle, then feed
it through the pasta roller on the largest setting 2 times. Move down to the
second setting for another 2 runs, then the third.

5 By now you may notice that your dough is thin, but not very even, and the edges
are cracked. That’s fine. Take the sheet, fold it back over itself twice and
press it into another rectangle. Rotate it 90 degrees and feed it back into the
machine at the largest setting. Do each level twice before moving down, stopping
at the second to last setting on the roller (if you do the last one it will be
too thin, more akin to a wanton wrapper for soups).

6 Lay your sheet of dough on the table and taking a cup or a ring mold (cookie
cutters work too) cut out a circle of dough. Place these circles under a damp
towel so they will not dry out. Roll out and cut all the dough.

7 Using a teaspoon or chopsticks put a teaspoon sized amount of meat into the
center of the wrapper. Dip your finger in some water and run it around the edge
of the wrapper. Fold the wrapper in half over the filling and pinch shut. There
are tons of ways to fold dumpling wrappers, I just did a simple fold-over press
that is most common.

8 In a skillet on high heat add some sunflower oil and place the dumplings down in
the pan. They can be close together but you don’t want them touching. Let fry
for about three minutes, then carefully pour in 125 ml of water and quickly put
the lid on. This will steam the gyoza. Let steam for another three minutes, take
of the lid, and remove the dumplings to a separate plate. Repeat until you have
done all the dumplings.

Gyoza (Pasta Roller Hack)

Course:

Cuisine:

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🧂 Ingredients

Instructions

Gyoza (Pasta Roller Hack)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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