Step by Step Guide: Kagoshima Wagyu gyoza

TO MAKE THIS RECIPE YOU WILLL NEED:

  • a small bowl

  • a spoonful of flour

  • a small bowl of water

  • a scale

  • a dough scraper

  • a baking sheet/ a large container

  • a towel

  • a spoon

 WRAPPING TECHNIQUES & TIPS:

If your wrappers crack as you fold them, it’s a sign that they are too dry. Keep them between two layers of a damp towel while you work. It’s crucial not to let the wrappers get too wet, as excessive moisture will cause them to stretch during folding, making the process significantly more difficult. 

Don’t worry if your gyozas don’t look perfect at the beginning. As long as the wrappers are sealed, your gyozas will taste just as great. Forming around 4 to 5 pleats should create a strong seam so that your gyoza won’t break while cooking.

Empty the filling packet into a bowl. Lightly dust a baking sheet with some flour. Set it aside.

Lay a wrapper across the upper palm of your non-dominant hand and place 16g of filling in the centre.

Dip the tip of your finger on your other hand in water and lightly moisten around the outside of the rim.

Fold the wrapper in half without touching the other side. Keep your index finger in between two layers; it will act as a barrier to prevent the filling from squeezing out as you fold the gyoza.

Pinch the near seam shut. Start using the thumb of your non-dominant hand to create a pleat, then fold it back on itself by pushing it towards your other hand. The underside should remain flat, while pleating the side that is facing you.

Crimp both sides together with your dominant hand and move across the wrapper a little bit, repeating the same pushing and crimping motions until you have 7 pleats or have reached the far edge. Make sure to squeeze out any excess air as you go.

Pinch it for a few seconds to secure the seam.

Transfer the finished gyoza to the baking sheet. Cover it with a damp towel to prevent it from drying out while you are working on other gyozas.

Skip the following step if you have prepared the baking sheet

To prevent the gyoza from sticking to the container, dip the bottom of the gyoza in some flour and scrape off any excess flour by gently scraping it off on the edge of the plate.

If you are not planning to cook the gyoza immediately, transfer them into a clean container. Keep them refrigerated and consume within two days.