Super Easy Gyoza Dumpling Skins.
Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, super easy gyoza dumpling skins. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Super Easy Gyoza Dumpling Skins is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Super Easy Gyoza Dumpling Skins is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook super easy gyoza dumpling skins using 3 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Super Easy Gyoza Dumpling Skins:
- Get 50 grams of Bread flour.
- Take 50 grams of Cake flour.
- Get 5 tbsp of Boiling water.
Instructions to make Super Easy Gyoza Dumpling Skins:
- 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..
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