Comments on: Homemade Gyoza Wrappers

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Sat, 16 Mar 2024 13:43:53 +0000

In reply to Jules. Thanks so much for your feedback, Jules!

By: Jules

Jules — Fri, 08 Mar 2024 13:47:39 +0000

I made this today and yes, it took a long time to make gyoza but god, it was delicious!

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Sat, 23 Dec 2023 11:02:03 +0000

In reply to Rachel. Hi Rachel. Unfortunately each flour contains different amount of moisture and this as well as other factors affect the dough. For that reason it is impossible for a recipe to work for everyone the same. If too hard, you add more water. BUT, they should be a bit hard to roll. If your dough is too soft, you can roll it out easily, but making the dumplings can be trickier. Either way, if it feels way too hard, add some more water.

By: Rachel

Rachel — Sun, 17 Dec 2023 00:48:05 +0000

These were way too tough to roll out, I even added a little extra water and still impossible to get thin enough!! :(

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Fri, 19 May 2023 20:46:57 +0000

In reply to Ruby. You are welcome! :)

By: Ruby

Ruby — Mon, 01 May 2023 14:31:30 +0000

Normally I buy them but now too expensive so going to make.them myself. I have some good large prawns and will mix with finest cutting cabbage. Thank you.

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Wed, 08 Mar 2023 08:44:04 +0000

In reply to Eva Martykanova. That is so good to hear, Eva! Thanks so much for your feedback!

By: Eva Martykanova

Eva Martykanova — Sun, 26 Feb 2023 14:37:21 +0000

Hi there! I made it just now! Lovely dough! I have used 1/5 of potato starch to give it that translucent texture when cooked and it was sooo good! With pork filling!

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Mon, 15 Aug 2022 07:03:24 +0000

In reply to Lena. Hi Lena. These wrappers are not made of filo pastry. The dough is similar to pasta dough. As for the baking part - if you are asking about the gyoza dumplings, then I have read that you could bake them in the oven. I have not tried it though so don't know how they turn out. Hope this helps.

By: Lena

Lena — Tue, 09 Aug 2022 16:30:02 +0000

Hi, Can these be baked in the oven or do i need to make filo pastry? Thanks in advance.

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Wed, 30 Mar 2022 07:36:39 +0000

In reply to Susan. Please do let us know if you get a chance how hour next batch turned out!

By: Susan

Susan — Wed, 16 Mar 2022 20:32:01 +0000

In reply to Julia | Happy Foods Tube.

Thank you kindly for the support! I will certainly try this again.

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Wed, 16 Mar 2022 10:02:10 +0000

In reply to Susan. Hi Susan. You are right. The dough is very similar to pasta dough. It should not be sticky. In fact, it can be rather hard to come together for its toughness (similar to pasta dough). Stretchy is good, when it is kneaded well, the gluten develops and this prevents any tears also. I have mentioned in the tips section that the moisture that each flour contains can vary. I would recommend just start with less water next time. Hope this helps!

By: Susan

Susan — Sat, 12 Mar 2022 17:37:30 +0000

I regularly make homemade ravioli, so I thought that making the dough would not be that different from making Italian pasta dough. I was so surprised at how sticky and stretchy the gyoza dough was! It stuck to my fingers, making it nearly impossible to pleat the gyoza. (I floured my fingers, which helped.) The first gyoza was so stretchy that I poked a hole right through it. After that, I sort of got the hang of it, although the gyoza are not uniformly shaped and look like a child made them. I am guessing that I added too much water to the dough, and should have left it a little dry, with a little flour still not hydrated, when I set it out to rest. I’ll definitely try it again, as the flavor was better than the commercial gyoza skins.

I’m giving this recipe five stars because it tasted very good. I don’t think the problem is with the recipe – I think it was me!

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Mon, 08 Feb 2021 08:16:52 +0000

In reply to Jane H.. I hope the dough is as good as the recipe you have been using. Please do let me know if you try.

By: Jane H.

Jane H. — Sat, 06 Feb 2021 20:49:49 +0000

I have made numerous batches of pot stickers (time consuming, but worth it) and assume your dough possesses the same consistency as that recipe. I look forward to making your recipe.

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Mon, 03 Aug 2020 06:04:13 +0000

In reply to Jen. You are welcome!

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Mon, 03 Aug 2020 06:03:38 +0000

In reply to Mahy. Thanks, Mahy! :)

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Mon, 03 Aug 2020 06:03:12 +0000

In reply to Beth Sachs. Please let me know how you liked them if you do!

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Mon, 03 Aug 2020 06:01:41 +0000

In reply to Kathryn Donangelo. Glad you liked them :)

By: Julia | Happy Foods Tube

Julia | Happy Foods Tube — Mon, 03 Aug 2020 06:00:48 +0000

In reply to Sue. That's great to hear, Sue :)

By: Sue

Sue — Sat, 01 Aug 2020 17:38:53 +0000

This is great – I love dumplings but it is sometimes hard to find the wrappers. Will use this recipe from now on!

By: Kathryn Donangelo

Kathryn Donangelo — Sat, 01 Aug 2020 16:06:04 +0000

I’ve always wanted to make gyoza from scratch and these were delicious!

By: Beth Sachs

Beth Sachs — Sat, 01 Aug 2020 14:12:22 +0000

I’ve never tried making gyoza wrappers before, but you’ve made it look so simple I’m going to have to give it a go!