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1
Mix the bread and cake flours in a bowl, and add boiling water.
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2
Mix with a rubber spatula lightly.
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3
Take the dough out onto a clean surface and knead for a couple minutes.
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4
If it needs more moisture, add boiling water.
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5
Finish kneading when the dough becomes smooth like mochi rice cake.
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6
Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
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7
Cut into about 25 pieces.
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8
Roll in your hands to make a ball, and flatten.
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9
Cover the work space with flour (bread or cake flour), and roll out the dough with a rolling pin.
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10
How to pan-grill the Gyoza: Heat a non-stick pan on high heat, and add vegetable oil.
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11
When the oil is heated, line the Gyoza on the pan and grill until lightly browned on the bottom (do not move too much).
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12
(Continued) Add water 1/3 of the way up on the side of the Gyoza.
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13
Cover with a lid, and turn down the heat to low.
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14
When there is barely any water, remove the lid and bring up the heat to high.
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15
Pour vegetable oil around the pan, and the Gyoza is ready when the bottom is nicely browned.
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16
How to boil Gyoza: Drop Gyoza into boiling water.
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17
Boil for 2~3 minutes after they float to the surface.
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18
The Gyoza is ready when they puff up.
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19
Drain quickly and enjoy.
