Place the ingredients into the bread maker and start it on the bread dough course.
Divide the bread dough into 10 portions and let sit for 15 minutes.
Use a rolling pin to roll the dough out into a circle. Cut in half.
Place several drops of ra-yu on the dough and then wrap up the gyoza.
Tightly close the seams and use scissors to create the gyoza pleats.
Let rise at 40°C for 30 minutes.
Bake for 15 minutes in a 190°C oven to finish.
Story Behind this Recipe
Since I can't go the restaurant that sells these, I tried recreating them at home. This is a perfect savory bread for breakfast or whenever you're feeling hungry!
If making with hot water-kneaded dough, use 100 g of bread flour + 60 ml hot water and knead for 3 minutes. Leave at room temperature for 30 minutes, and then chill in the refrigerator for 8-12 hours to let it rise. Then tear it into pieces and place the pieces in the bread maker with 200 g of bread flour + 70 ml of water. Add the ★ ingredients and then start. This delicious dough doesn't dry out even as time passes.