Gyoza dumplings skin / pastry

I served this week gyoza at private family dinner party for one of my customers, served in Ramen broth with rice noodles.

Steamed Pastry 

300g-150g strong white flour

200ml-100ml hot water

Pinch of salt. 

Sift the flour into a large bowl and mix in the salt. Stir in slowly boiling water using a knife or a pair of chopsticks until the mixture comes together as a dough. Cover and leave for 1h minimum.

Roll the dough into a long stick and divide them into portion sizes. Then, roll out each small dough piece by rotating the dough with one hand and rolling with the other hand at the same time. In the end you will get a paper thin round wrapper that is thick in the center and thin on the edge. 

Steamed for 10-12min. 

Why hot water? For my steamed dumplings I use hot water dough. By adding slowly  boiling water, you will cook the proteins and smash them into small pieces. In this process, the flour will end up absorbing more water but the texture of the dough remains tough. Due to the higher water content, the dumplings remain tender after steaming.

Tip:  let it rest for at least an hour minimum or longer to allow the gluten to relax and easy to roll.. Otherwise the dough will spring back when you stretch it, and be extremely difficult to roll out into a thin wrapper.

Gluten free: instead of flour we can use rice flour and tapioca starch.

Dough for boiling gyoza: In the case of water boiled dumplings, I use the cold water dough so the dumplings will stay sealed during the cooking process.