-
1
Put the lukewarm water in the flour in 3 batches, while mixing using a cutting motion with a spatula.
-
2
When the mixture is crumbly, press down with your hands while gathering in the flour to form a cohesive mass.
-
3
Add a bit more water if needed.
-
4
When the dough has come together and is fairly tender (about as soft as your earlobe), flour your work surface and your hands and knead.
-
5
You can adjust the consistency of the dough with the flour too.
-
6
Wrap the dough in plastic wrap and rest for at least 15 minutes.
-
7
I recommend making the filling while the dough rests.
-
8
By resting it, the dough becomes easier to roll out.
-
9
Flour both the work surface and a rolling pin.
-
10
Cut the dough in half, roll each piece into a ball and press flat onto the work surface.
-
11
Roll out back and forth and side to side with the rolling pin.
-
12
If you roll the dough onto the rolling pin diagonally at the end, this will result in a square.
-
13
Roll the dough out very thinly, and cut out with a cup or something similar.
-
14
You can just cut it into squares too.
-
15
Use the leftover bits in soups or ramen.
-
16
For wonton dumplings, make the dough as thin as possible, and cut into squares.
-
17
If you make the filling while letting the dough rest during Step 4, then fill the skins after they are cut, they'll be very stretchy and easy to handle.
-
18
Seal both gyoza and wonton dumpling skins tightly around the filling to trap in the meat juices.
-
19
Since the skins stretch very well, boil or cook just before dinner.
