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Gyoza
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2.73 from 18 votes

Gyoza (Pasta Roller Hack)

Course Appetizer
Cuisine Japanese
Keyword Gyoza
Prep Time 45 minutes
Cook Time 6 minutes
Total Time 51 minutes
Servings 40 gyoza
Calories

Ingredients

Filling

  • 500 grams Ground Pork
  • 100 grams Chives
  • 2 tbsp Garlic Powder
  • 1 tsp Salt

Wrappers

  • 240 grams Hard Flour
  • 125 ml Water boiling
  • 1/2 tsp Salt

Instructions

  • I like to make the meat mixture first and set it under plastic wrap in the fridge while I make the wraps. In a bowl just combine all the ingredients and mix it up with your hands similar to making meatballs. When everything is well combined, place some plastic wrap on top and set in the fridge while making the wrappers.
  • In another bowl, sift the flour. Boil the water in a kettle and add the salt. Then slowly trickle it into the flour mixing with a wooden spoon or whatever you use to mix. When all the water is poured in, use your hands to press and squeeze the dough into a ball. It will be crumbly and broken. This is okay, you didn't make a mistake.
  • Knead the dough for like 10-20 minutes. This is the part that takes a lot of work, and a stand mixer dough hook just won't cut it here (I tried). Really beat and press the dough into submission until you are left with a smooth round glutinous mass.
  • Traditionally, this is where you would break off some, roll it into a rope, then cut off little nuggets to make individual skins. But we are going to use a pasta roller so every gyoza skin is perfect. Break off a piece of the dough (place the rest under a damp towel) and press it into a somewhat flat rectangle, then feed it through the pasta roller on the largest setting 2 times. Move down to the second setting for another 2 runs, then the third.
  • By now you may notice that your dough is thin, but not very even, and the edges are cracked. That's fine. Take the sheet, fold it back over itself twice and press it into another rectangle. Rotate it 90 degrees and feed it back into the machine at the largest setting. Do each level twice before moving down, stopping at the second to last setting on the roller (if you do the last one it will be too thin, more akin to a wanton wrapper for soups).
  • Lay your sheet of dough on the table and taking a cup or a ring mold (cookie cutters work too) cut out a circle of dough. Place these circles under a damp towel so they will not dry out. Roll out and cut all the dough.
  • Using a teaspoon or chopsticks put a teaspoon sized amount of meat into the center of the wrapper. Dip your finger in some water and run it around the edge of the wrapper. Fold the wrapper in half over the filling and pinch shut. There are tons of ways to fold dumpling wrappers, I just did a simple fold-over press that is most common.
  • In a skillet on high heat add some sunflower oil and place the dumplings down in the pan. They can be close together but you don't want them touching. Let fry for about three minutes, then carefully pour in 125 ml of water and quickly put the lid on. This will steam the gyoza. Let steam for another three minutes, take of the lid, and remove the dumplings to a separate plate. Repeat until you have done all the dumplings.