Gyoza Wrappers 餃子の皮の作り方

2 cups all-purpose flour (plain flour) (or 1 cup/120 g bread flour + 1 cup/120 g cake flour; See the instructions below)

½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)

½ cup water (Just boiled, should be around 120 to 150 ml, use more if necessary. Different brands of flour will absorb water differently, please adjust the amount of water if necessary.)

potato starch or cornstarch (or flour for rolling and dusting; if you're going to freeze the wrappers, you may want to use potato starch/cornstarch as the flour tends to be absorbed by the wrappers and stick to each other.)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Note: Ingredients may have been altered from the original.

Directions at justonecookbook.com

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