Nancy Young wrote on 16 Jan 2007 in rec.food.cooking

> I kinda wanted to make them. Maybe I will just buy them and get
> the craving out of the way. An America's Test Kitchen caused
> craving.
>
> nancy
>
>


Gyoza Wrapper-Hiroko Shimbo
(flour measurements by weight)

3-1/2 ounces cake flour
3-1/2 ounces bread flour
Additional flour for dusting
1/4 teaspoon salt

Makes 40 pot-stickers, about 4 to 8 servings




1. Sift the two flours into a large bowl, and stir in 1/4 teaspoon salt.
Have about 1/2 cup boiling water in a measuring cup. Add the water to the
flour mixture little by little, stirring with a pair of chopsticks. Shape
the mixture into a ball, cover it with a moist cloth, and leave it for 1
hour.

2. On a floured work surface, knead the dough for 5 minutes or until it
is smooth. Form the dough into a long log, and cut the log crosswise into
40 disks. Dust each cut side of the disk with additional flour to prevent
the surfaces from drying out.

3. Roll each piece of dough into a 3-inch disk, making the rim thinner
than the center. Dust the wrappers generously with additional flour, and
stack them. If you are not using the wrappers right away, wrap the stack
tightly in plastic wrap.