Had my firat try at making gyoza, although it came out good and we ate it in a few minutes, there is a lot of room for improvement.
The main problem was at the dough, especially where i folded the wrappers, it was too thick so it was harder to chew, we are used to eat in restaurant gyozas that just melt in our mouth, how can i acheive that? Any tips?
Dough recipe i used:
240 gr of white flour
125ml boiled water with 2 gr of salt dissolved
Made the dough, knead for 10-15 minutes, rest for 30. Then i put it through the pasta machine on 6.
It felt thin enough, and as can be seen in some gyozas it was too thin to hold the meat inside.
How can i get the folded area to be more edible?
Also, gyozas i usually eat are much more tender, and the dough has a better flavor, how can i acheive that?
by asjj177
10 Comments
Gyoza tend to have thicker middle and a thinner edge, where you pleat them. After the pasta roller, hand roll them around the edges.
Keep trying!!
Also check on the gluten content of your flour. I know folks who purposely use high gluten flour for their wrapper dough as it allows them to roll them out thin. Bob’s Red Mill – if in the U.S. – has some higher gluten flour options.
(if u can find a Japanese or Asian supermarket)…most people buy the gyoza skins already made. leaves u more time and energy for the filling.
That first pic, in no way shape or form, looks like a #6 setting on a pasta machine…. But i wasnt there to observe the actual setting to confirm or deny: so whatever you did, make it thinner by at least half from what I see.
I’d say hand roll them out thinner. You want a thick bottom and thin top where you pleat it!
These are some mighty fine pierogi you’ve made
Pasta machine????
It’s an extremely specific series of maneuvers that family members tend to take years in developing a feel for and the tricks are passed on from generation to generation.
https://m.youtube.com/watch?v=VWm53wI_734
This is a good run down of steps.
More specifically the wrapper rolling need to be consistently done from a flattened round centripetally while rotating the wrapper so that the centre of the wrapper is thicker and the edges are very thin.
Then when filling it with meat the wrapper needs to be cupped such that the meat is deposited onto the middle of the wrapper and the edges are brought around it. When closing it up, the thicker part of the wrapper is stretched like a balloon and the thin parts that form the flange are not stretched.
If you’re gonna pleat the edge like that, you have to make the skins smaller or add more filling, almost double.
Then, you stretch and pleat while shoving the meat down. It’s pretty hard to get it right, and you may end up with the opposite end rupturing. Or you tearing the skin during streching.
Alternatively, just roll it out super thin and just pinch the edge closed, no need for the pleat.
I go down to the lowest setting on my pasta maker for gyoza. Super thin it’s see through. You have to be super delicate with it but it should hold. You can try using bread flour for the extra gluten.
Tbh I just ho with store-bought wrappers. It’s a lot easier to get consistent shape and thickness.