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  1. <!DOCTYPE html><html lang='en'><head><meta charset='utf-8'><meta name='description' content='Grim Grains is an illustrated food blog, it features plant-based (vegan) recipes.'><meta name='viewport' content='width=device-width, initial-scale=1.0'><meta name='twitter:card' content='summary'><meta name='twitter:site' content='@hundredrabbits'><meta name='twitter:title' content='Grimgrains'><meta name='twitter:description' content='An illustrated food blog.'><meta name='twitter:creator' content='@hundredrabbits'><meta name='twitter:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:title' content='Grimgrains'><meta property='og:type' content='article'><meta property='og:url' content='http://grimgrains.com/'><meta property='og:image' content='https://grimgrains.com/media/services/icon.jpg'><meta property='og:description' content='An illustrated food blog.'><meta property='og:site_name' content='Grimgrains'><link rel='icon' type='image/x-icon' href='../media/services/favicon.ico'><link rel='icon' type='image/png' href='../media/services/icon.jpg'><link rel='apple-touch-icon' href='../media/services/apple-touch-icon.png' /><title>GrimGrains — gyoza wrappers</title><link rel='alternate' type='application/rss+xml' title='RSS Feed' href='../links/rss.xml' /><link rel='stylesheet' type='text/css' href='../links/main.css'></head><body class='recipe'><header><a id='logo' href='home.html'><img src='../media/interface/logo.png' alt='Grimgrains'></a></header><nav><ul><li class='home'><a href='home.html'>Home</a></li><li class='about'><a href='about.html'>About</a></li><li class='tools'><a href='tools.html'>Tools</a></li><li class='nutrition'><a href='nutrition.html'>Nutrition</a></li><li class='sprouting'><a href='sprouting.html'>Sprouting</a></li><li class='lactofermentation'><a href='lactofermentation.html'>Lacto-fermentation</a></li><li class='right'><a href='https://grimgrains.com/links/rss.xml'>RSS feed</a> | <a href='https://merveilles.town/@rek' target='_blank'>Mastodon</a></li></ul></nav><main class='recipe'><h1>gyoza wrappers</h1><h2>40 wrappers — 60 minutes</h2><img src='../media/recipes/gyoza_wrappers.jpg'/><div class='col2'><p>We made homemade gyoza skins with some friends a few weeks back, it's fun, but it takes a long time (it is why doing it in a group makes a lot of sense). Devine had the amazing idea of using our pasta maker to make the dough.</p><p>We didn't have any round cookie cutters to make large circles, we tried to use the bottom of a drinking glass but the rims aren't sharp and smoosh up the dough down instead. Again, Devine had a stroke of genius: Cans! We used an empty bean can, which happened to be the approximate diameter of a gyoza wrapper.</p><p>A pasta maker is not necessary to make gyoza skins, it's possible to do it with a rolling pin but it is important to get the dough thin enough. It is possible to buy pre-made gyoza wrappers, select grocery stores have them.</p><p>The gyoza wrapper techniques and ratios were based on a recipe from <a href='http://www.justonecookbook.com/recipes/gyoza-wrappers/' target='_blank'>Just one cookbook</a>.</p><p><b>Bamboo charcoal</b>. That day we used bamboo charcoal powder to color the gyoza wrappers black, but it is completely optional. If you want to do this, add <b>5 g</b> of bamboo charcoal powder(food grade) to the dry dough.</p></div><dl class='ingredients'><h3>dough</h3><dt><a href='all_purpose_flour.html'><img src='../media/ingredients/all_purpose_flour.png'/><b>all purpose flour</b></a><u>240 g</u></dt><dt><a href='salt.html'><img src='../media/ingredients/salt.png'/><b>salt</b></a><u>5 g</u></dt><dt><a href='water.html'><img src='../media/ingredients/water.png'/><b>water</b></a><u>120 ml</u></dt><dt><a href='cornstarch.html'><img src='../media/ingredients/cornstarch.png'/><b>cornstarch</b></a><u>7 g</u></dt></dl><ul class='instructions'><li>Mix <i>240 g (2 cups)</i> of <a href='all_purpose_flour.html'>all purpose flour</a> (add <i>5 g (1 tsp)</i> of <a href='bamboo_charcoal_powder.html'>bamboo charcoal powder</a> now if using) in a bowl.</li><li>Dissolve <i>2.5 g (1/2 tsp)</i> of <a href='salt.html'>salt</a> in <i>120 ml (1/2 cup)</i> of <a href='just-boiled_water.html'>just-boiled water</a>, and pour into the flour little by little while mixing.</li><li>Knead the dough on a clean flat surface for a few minutes until it becomes smooth. If your dough is too dry, add 15 ml (1 tbsp) of hot water and repeat as needed.</li><li><i>Separate the dough in 3</i>. Roll into balls and wrap them up with a bag or place in a lidded bowl, refrigerate for at least <u>30 minutes</u>. Leaving it to rest in the refrigerator makes the dough easier to manipulate afterwards.</li><li>Flatten each piece out with a rolling pin into a rough rectangle, thin enough so that you can run it through the pasta maker. Pass it through your pasta maker a few times, incrementing down to the thinnest setting gradually. You can use a rolling pin instead, it works but it takes a lot more effort. Both techniques work, this one just happens to be quicker and easier on your body. Note that depending on your pasta maker, the dough will come out a bit thicker than a traditional gyoza. If you want it thinner you can flatten it a bit more with a rolling pin. <p><img src='../media/recipes/gyoza_wrappers_4.jpg'></p></li><li>Put the thin sheet of dough onto a clean flat surface. Take a can (with about a 7.6 cm diameter) and start to poke holes into it, these are your gyoza wrappers! You can use cookie cutters if you have some. We used an old bean can we had. <p><img src='../media/recipes/gyoza_wrappers_1.jpg'/></p></li><li>Pile the wrappers, sprinkle some <a href='cornstarch.html'>cornstarch</a> (or potato starch) in between each piece so they don't stick together. Put a damp towel over your wrappers so they don't dry out. Repeat this process for the other 2 portions of dough, and you can re-use the scraps and make new dough to run through the pasta maker.</li></ul></main><footer><a href='about.html'>Grimgrains</a> © 2014—2025 <a href='https://creativecommons.org/licenses/by-nc-sa/4.0/' target='_blank'> BY-NC-SA-4.0</a><br><a href='http://100r.co/' target='_blank'>Hundred Rabbits</a></footer></body></html>