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1
Put the flour in a bowl and add the hot water little by little until a crumbly dough is formed.
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2
Don't keep adding hot water even if some is left over; test the texture of the dough instead.
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3
The dough will come together as you knead it.
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4
If the dough is too stiff, add a little bit of hot water until it's just a bit stiffer than the texture of your earlobe to adjust.
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5
When the dough comes together, roll it into a ball and wrap in plastic film.
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6
Leave it in the refrigerator for about 30 minutes, and make the filling in the meantime.
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7
See.
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8
Take the dough out.
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9
Dust your work surface and knead the dough again, and roll it out with a rolling pin.
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10
(The more you knead it, the more pliable and chewy it will become.)
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11
Cut the dough out with a circular cutter.
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12
If you don't have one just use a mug or glass as a cutter.
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13
Flour the skins generously to prevent them from sticking to each other.
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14
The gyoza skins are done.
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15
Wrap them around the filling, and line them up in a shallow floured stainless steel container.
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16
Make sure to close up the dumplings or the meat juices will leak out while cooking!
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17
Then just pan fry them.
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18
See how to do this here -
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19
Put any leftover dumplings in the stainless steel container, cover with plastic wrap and into the freezer.
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20
When the gyoza dumplings are frozen, put them one by on into a ziplock bag and store in the freezer.
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21
Take out as many as you like to cook!
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22
If you have some leftover skins, wrap them with a newspaper flyer, then with plastic wrap, and freeze.
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23
Transfer them to the refrigerator a day before you want to use them.
