gyoza wrappers

Ingredients

• Wheat flour

  Whole-grain

  200g

• Water

  Plain, clean water

  100g

• Salt

  Table

  1 dash or 0.4g

• Sesame oil

  Salad or cooking

  15g

Directions

1. Place plain flour and bread flour in a large mixing bowl and stir.
2. Add boiling hot water and combine them all together with a pair of chopsticks to make like crumble.
3. Add sesame seed oil and continue to mix them all together.
4. When it becomes crumbled, use your hands to put them together to make a ball.
5. Wrap with a cling wrap and rest for about 30 minutes.
6. Remove cling wrap and knead the dough for a few minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling wrap again and rest it for further 30 minutes.
7. Divide the dough into two. Roll out flat on a lightly floured surface to about 1-2mm thick(0.078inch) with a rolling pin.
8. Cut out the dough into a round shape using a 11cm (4 inches) diameter large cooking cutter.
9. Continue to cut with the cutter until all dough is cut out. It will make about 30 wrappers.
10. Remove excess flour before using it to wrap the filling.