Japanese Gyoza Dough for Perfect Homemade Dumplings
Equipment
- Mixing bowl Medium-sized is ideal for handling the dough easily.
- Wooden spoon or chopsticks Useful for stirring in the hot water without burning your hands.
- Rolling Pin Essential for shaping each wrapper; a wine bottle can work in a pinch!
- Plastic wrap or damp cloth To keep your dough moist while it rests.
- Bench scraper or knife For dividing the dough evenly.
Ingredients
- 2 cups all-purpose flour – Go for unbleached if you can for better elasticity.
- ¾ cup hot water – Not boiling but just hot enough to help the flour bloom.
- ½ teaspoon salt – Optional but enhances flavor and helps gluten development.
- Extra flour – For dusting the work surface when rolling out.
Instructions
Make the Dough
- In a bowl, combine flour and salt. Slowly add hot water while stirring with chopsticks or a wooden spoon until shaggy clumps form.
Knead It
- Turn the dough out onto a floured surface and knead for about 10 minutes until smooth and elastic. This step is key for a strong, stretchy wrapper that holds up to juicy dumpling filling.
Let It Rest
- Wrap the dough in plastic wrap or cover with a damp cloth. Let it rest for 30 minutes at room temperature to relax the gluten.
Divide & Shape
- Cut the dough into four equal parts. Roll each into a log and slice into 1-inch rounds. Flatten each piece, then roll out into a 3½ inch circle.
Use or Store
- Use right away with your favorite dumpling filling, or stack with parchment paper between each round and freeze in a zip-top bag.