Super Easy Gyoza Dumpling Skins - bread flour

Method

• Mix the bread and cake flours in a bowl, and add boiling water.
• Mix with a rubber spatula lightly.
• Take the dough out onto a clean surface and knead for a couple minutes.
• If it needs more moisture, add boiling water.
• Finish kneading when the dough becomes smooth like mochi rice cake.
• Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
• Cut into about 25 pieces.
• Roll in your hands to make a ball, and flatten.
• Cover the work space with flour (bread or cake flour), and roll out the dough with a rolling pin.
• How to pan-grill the Gyoza: Heat a non-stick pan on high heat, and add vegetable oil.
• When the oil is heated, line the Gyoza on the pan and grill until lightly browned on the bottom (do not move too much).
• (Continued) Add water 1/3 of the way up on the side of the Gyoza.
• Cover with a lid, and turn down the heat to low.
• When there is barely any water, remove the lid and bring up the heat to high.
• Pour vegetable oil around the pan, and the Gyoza is ready when the bottom is nicely browned.
• How to boil Gyoza: Drop Gyoza into boiling water.
• Boil for 2~3 minutes after they float to the surface.
• The Gyoza is ready when they puff up.
• Drain quickly and enjoy.