Boiling water (depends on the type of flour, apparently)
60 to 85 ml
Flour for dusting
Flour to dust the stainless steel tray
Put the flour in a bowl and add the hot water little by little until a crumbly dough is formed. Don't keep adding hot water even if some is left over; test the texture of the dough instead.
The dough will come together as you knead it. If the dough is too stiff, add a little bit of hot water until it's just a bit stiffer than the texture of your earlobe to adjust.
When the dough comes together, roll it into a ball and wrap in plastic film. Leave it in the refrigerator for about 30 minutes, and make the filling in the meantime. See Recipe ID: 910286.
Take the dough out. Dust your work surface and knead the dough again, and roll it out with a rolling pin. (The more you knead it, the more pliable and chewy it will become.)
Cut the dough out with a circular cutter. If you don't have one just use a mug or glass as a cutter.
Flour the skins generously to prevent them from sticking to each other. The gyoza skins are done.
Wrap them around the filling, and line them up in a shallow floured stainless steel container.
Make sure to close up the dumplings or the meat juices will leak out while cooking!
Then just pan fry them. See how to do this here - Recipe ID: 777058
Put any leftover dumplings in the stainless steel container, cover with plastic wrap and into the freezer.
When the gyoza dumplings are frozen, put them one by on into a ziplock bag and store in the freezer. Take out as many as you like to cook!
If you have some leftover skins, wrap them with a newspaper flyer, then with plastic wrap, and freeze. Transfer them to the refrigerator a day before you want to use them.
Story Behind this Recipe
I ran out of skins when I was making gyoza dumplings, so I tried making the skins in a hurry - and I was so surprised that they weren't that different from the store-bought kind!
The consistency of the dough can vary depending on the room temperature, season, and type of flour used, so adjust the amount of hot water added. The dough should have a slightly firmer consistency than your earlobe. If you let the dough rest for some time it will be easier to roll out. When rolling out the dough, flour your hands and the rolling pin generously. Make boiled gyoza skins thick, and panfried gyoza skins thin and rectangular.