Easy Homemade! Gyoza Dumpling Skins - flour

Method

• Put the flour in a bowl and add the hot water little by little until a crumbly dough is formed.
• Don't keep adding hot water even if some is left over; test the texture of the dough instead.
• The dough will come together as you knead it.
• If the dough is too stiff, add a little bit of hot water until it's just a bit stiffer than the texture of your earlobe to adjust.
• When the dough comes together, roll it into a ball and wrap in plastic film.
• Leave it in the refrigerator for about 30 minutes, and make the filling in the meantime.
• See.
• Take the dough out.
• Dust your work surface and knead the dough again, and roll it out with a rolling pin.
• (The more you knead it, the more pliable and chewy it will become.)
• Cut the dough out with a circular cutter.
• If you don't have one just use a mug or glass as a cutter.
• Flour the skins generously to prevent them from sticking to each other.
• The gyoza skins are done.
• Wrap them around the filling, and line them up in a shallow floured stainless steel container.
• Make sure to close up the dumplings or the meat juices will leak out while cooking!
• Then just pan fry them.
• See how to do this here -
• Put any leftover dumplings in the stainless steel container, cover with plastic wrap and into the freezer.
• When the gyoza dumplings are frozen, put them one by on into a ziplock bag and store in the freezer.
• Take out as many as you like to cook!
• If you have some leftover skins, wrap them with a newspaper flyer, then with plastic wrap, and freeze.
• Transfer them to the refrigerator a day before you want to use them.