Guest Author - Chidori Phillips
Japanese gyoza, or potstickers, have a thinner, less doughy skin (wrapper) than the wheat wrappers of Chinese dumplings, even though the ingredients are the same. For convenience’s sake, you can purchase gyoza skins at your local Asian market
, in the Asian product section of your grocery store or online with cold-pack delivery.
You can make them yourself at home, too. The process is the same as making your own homemade ravioli. Using your stand-mixer and a pasta rolling attachment makes it easy on your arms and produces a uniform thickness.
Unlike some varieties of dumpling skins, gyoza skins do not contain eggs. Someone asked if won ton skins can be a suitable replacement and, if you don’t care if the gyoza will have a triangle shape and slightly thicker skin—or will cut circles out of each square--then the answer is yes. The won ton wrappers are made from the same ingredients and the only difference is the thickness and shape.
3 cups all-purpose flour
1 ˝ tsp. salt
1 cup cold water
cornstarch to prevent sticking
In a large mixing bowl, blend the flour and salt together. Add the cold water and set mixer with a dough hook and mix on medium until ingredients are combined. Continue to knead with dough hook for an additional minute. Cover the bowl with a damp kitchen towel and let it rest for about an hour. Remove the cloth and continue to knead with a the dough hook for two minutes on medium.
Using a pasta roller attachment, run the dough through the thickest setting. Run the dough again using the next setting and continue this process until you run it through the thinnest setting. You can roll the dough out by hand but you’ll need to roll it out in portions in order to make the dough thin.
Let the dough rest on a work surface lightly dusted with cornstarch for about ten minutes. Then, using a lightly cornstarch-coated 3-inch biscuit cutter, cut out circles of dough. Stack with a sprinkling of cornstarch in between to prevent sticking. Cover with plastic wrap to keep the skins from drying out and use them right away. You can store them in your refrigerator but be sure to dust the layers well with cornstarch and cover tightly.