How-To Make Pot Sticker | Mandu | Gyoza Wrappers

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INGREDIENT LIST

2 cups unbleached all-purpose flour, more for dusting
1/4 teaspoon Kosher salt
1/2 cup boiling water

Makes 40 skins

Add cooked and finely puréed; spinach (green), beets (red), or yellow (butternut squash) to the boiling water to make different colored wrappers.

 

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Place flour in a large bowl. Add the salt. Make a well in the center and pour the hot water.

Did you know using boiling water makes the dough easier to work with? Hot water partially cooks the dough so the dough is not as sticky, making the dough much easier to roll.

 
 

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Using a fork, in a circular motion, quickly mix the ingredients until all the flour is incorporated.

 
 

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Using your hands, shape it into a ball, picking up any excess flour in the bowl.

 
 

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Cover and let the dough rest at room temperature for at least 30 minutes up to an hour.

 
 

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On a lightly floured surface, knead the dough until smooth, about 5 minutes. Make a hole in the center of the dough and shape it into a ring until about 1 inch in thickness.

 
 

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Using a knife, cut at the center.

 
 

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Shape each piece into a log. Cut each log into 20 pieces. Keep them covered with a dish cloth or a plastic wrap.

Cook’s Note:
I like to have thicker skins for Pot Stickers, so I divide each log into 15 pieces. When I want thinner skins, I divide each log into 24 pieces. Test to see the thickness you like to make your dumplings, then divide each log according to your desired thickness.

 
 

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Working with one piece at a time, roll into a 3 inch disk.

 
 

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Dust the disks generously with flour and stack them. In place of flour, a light coating of potato or corn starch works even better in keeping the wrappers from sticking to each other.

 
 

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Here they are. Fill them with your favorite filling to make Pot Stickers, Gyoza, Wonton or Mandu.

 


Related Recipes


Alternate Method

Divide the dough into 2 balls. Working with one ball at a time, roll it out to a desired thickness. Using a 3 inch biscuit cover, cut into disks.

For square Wonton wrappers, using a sharp knife, cut to 3 inch squares.

Gather the scraps, knead and shape into a ball. Repeat the steps to cut out the skins.

 

Home-Made Pot Sticker|Gyoza Wrappers
 
Makes: About 40 wrappers
Ingredients
  • 2 cups unbleached all-purpose flour, more for dusting
  • ¼ teaspoon Kosher salt
  • ½ cup boiling water
  • Makes about 40 skins
Instructions
  1. Place flour in a large bowl. Add the salt. Make a well in the center and pour the hot water. Using a fork, in a circular motion, quickly mix the ingredients until all the flour is incorporated. Using your hands, shape it into a ball, picking up any excess flour in the bowl.
  2. Cover and let the dough rest at room temperature for at least 30 minutes up to an hour.
  3. On a lightly floured surface, knead the dough until smooth, about 5 minutes. Make a hole in the center of the dough and shape it into a ring until about 1 inch in thickness. Using a knife, cut at the center. Shape each piece into a log.
  4. Cut each log into 20 pieces. Keep them covered with a dish cloth or a plastic wrap.
  5. Working with one piece at a time, roll into a 3 inch disk. Dust the disks generously with flour and stack them. In place of flour, a light coating of potato or corn starch works even better in keeping the wrappers from sticking to each other.
  6. Fill them with your favorite filling to make Pot Stickers, Gyoza, Wonton or Mandu.
Alternate Method
  1. Divide the dough into 2 balls. Working with one ball at a time, roll it out to a desired thickness. Using a 3 inch biscuit cover, cut into disks.
  2. For square Wonton wrappers, using a sharp knife, cut to 3 inch squares.
  3. Gather the scraps, knead and shape into a ball. Repeat the steps to cut out the skins.
Notes
For thicker skins, I divide each log into 15 pieces. For thinner skins, I divide each log into 24 pieces. Test to see the thickness you like to make your dumplings, then divide each log according to your desired thickness.

Add cooked and finely puréed; spinach (green), beets (red), or yellow (butternut squash) to the boiling water to make different colored wrappers.