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Ingredients
- 16 Gyoza dumplings
- 300 grams Bread (strong) flour
- 15 grams Sugar
- 3 grams Salt
- 4 grams Dry yeast
- 10 grams Butter
- 50 ml + 150 ml Milk and water
Method
- Put all the ingredients except for the gyoza dumplings in the case of the bread machine, and run the dough-kneading program until the first rising is done.
- Take the dough out of the machine and deflate it.
- Divide the dough into 16 pieces.
- Prepare the gyoza dumplings ready.
- (I use gyoza dumplings that I've made in advance and stocked in the freezer.)
- Flatten the dough and wrap the gyoza dumplings in it.
- Form the dough as you would normally form a gyoza dumpling, making folds along the edge.
- Pinch the seam tightly to close it.
- Leave to rise again for the 2nd rising, until the rolls have approximately doubled in size.
- Preheat the oven to 180 C, then lower it to 160 C. Bake the rolls for 14 minutes.
