Hey folks, I've got a yen to try making some pot stickers or gyoza with half a pound of ground pork I've got in the freezer. I'm trying to find pre-made wrappers, and having difficulty. What I can find is really expensive. Yes, I could try to make the wrappers from scratch, but I know myself well enough to understand that no good could come from such an endeavor!
I get mine from a Vietnamese market near my house. They are really egg roll wrappers but are thinner than the Chinese version at my grocery store, just perfect for Gyoza and Pot Stickers. They are kept frozen and are labelled Spring Roll wrappers which confused me but they are not the see through paper-like wrappers used for the spring rolls that I am used to.
These will make things a lot easier: Large for dumplings, small for gyoza.
I usually get mine from H-Mart (they have both refrigerated and frozen ones) but have also seen them in a number of grocery stores around here like Wegmans. In those stores they are typically in the freezer section. Twin Marquis the brand I find most often.
If you still can't find them, making them yourself is fairly easy (and much better) but the rolling out is a royal pain.I've followed a dumpling wrapper recipe from Woks of Life in the past that was pretty good.
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"You can substitute frozen Chinese dumpling wrappers. If you do, try to find Northern style … which are much thinner than Southern style wrappers and are closer to proper Japanese gyoza wrappers. Twin Marquis is a good US made brand."
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Yes, I could try to make the wrappers from scratch, but I know myself well enough to understand that no good could come from such an endeavor!
Actually, Dave .... making them from scratch is possibly the easiest thing I've ever attempted with flour:
---------------------------------------------- Gyoza Wrapper Dough Difficulty: Easy Servings: 48 dumplings Source: Modified after a combination of America’s Test Kitchen (Cook’s Illustrated) and Just One Cookbook
Description:
Japanese – Gyoza Wrapper Dough (67% hydration)
Note: You can substitute frozen Chinese dumpling wrappers. If you do, try to find Northern style … which are much thinner than Southern style wrappers and are closer to proper Japanese gyoza wrappers. Twin Marquis is a good US made brand.
Ingredients primarily by weight (g):
600 g (5 cups) all-purpose flour, (150 g per dozen (up to 18 if rolled thin enough))
4 g (1/4-3/8 tsp) fine salt, (1 g per 12-18 dumplings) (preferably not iodized, e.g., pickling salt)
400 g (1 2/3 cups) water, boiling hot (100 g per 12-18 dumplings) (for accuracy by vol, measure when just-boiled)
Directions:
∙Place flour and fine salt in food processor. Pulse a few times to mix.
∙With processor running, slowly add just-boiled water.
∙Process until the dough forms a ball and clears the sides of bowl, 30 to 45 seconds longer.
∙Transfer dough to the counter and knead until smooth, 2 to 3 minutes.
∙Wrap dough in plastic and let rest at room temperature on the counter for 30 minutes before using. Do NOT refrigerate.
If you intend to make gyoza right away:
∙While dough rests, scrape and clean the now-empty processor bowl and blade.
Notes:
To avoid developing gluten, do NOT refrigerate dough before making the dumplings
This dough isn't sticky at all. Flour on counter is not necessary.
----------------------------------------------
In case you're a Paprika user, I've attached the app file (uncategorized so it won't add any surprise categories to your installation).
Finally, if you're interested in recipes for the filling and dipping sauce, just say the word and I can provide those, too ...
EDIT: Huh! Just remembered that I posted the recipe(s) here in the Pit a while ago:
If you decide to make 'em, you could go to a craft store and buy dowels down to at least 1/8". The store I found them at had flat "dowels" that were 1/16" which might be thin enough to make wrappers. And if ya need 'em thinner, you have a good start with 1/16" dough. The ones I found were 36", and all I had to do was cut them in half.
At the store I was in today, spring roll ones (probably too thin for gyoza) are in the asian isle next to the seaweed, the traditional wonton wrappers are usually in the "oddities" isle of the freezer section (for two of my stores it's the weird frozen seafood, lumpia, some random beef parts etc... quite odd). Generally I just go to the Asian market and find better things for less money though.
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I buy a couple packs at H-mart and keep them in my freezer. Any good Asian grocery will have them. You may have already seen this, but Kenji teaches the technique for folding these.
What is "H-Mart"? That's a new one on me. Edit: OK, the googles indicate it's a chain of Asian grocers. Nearest one is 150 miles away, though. They do online shopping but deliver is $15, which is a little daunting.
MBMorgan I appreciate the home-made method! But again, I know myself. I have absolutely no business doing that. Yeah, I could probably make the dough ball, but after that, making individual wrappers and trying to cook the hideously malformed "dumplings" I would mash together? Pure pandemonium. There would be news choppers, police tape, the neighbors being interviewed. "Well, he *seemed* like a nice guy, but..."
I will see what I can find, but there seems to be a well-established dearth of Asian grocers and cuisine down here. Only a couple of sushi places in the entire county (closest one almost 30 minutes away), and NO Vietnamese food except in the far north, in the Philly suburbs. Also no Indian food. We are absolutely jones'n for both, we would have one or both of those cuisines every week back in Virginia. Basic Chinese is about the only option.
DaveD loves me some H-Mart. While they are “Asian” with Japanese and Chinese ingredients, they are Korean forward, as it were. But that Dynasty brand of wrappers should be available in larger markets if you don’t have an Asian market close enough to justify a trip.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
MBMorgan I appreciate the home-made method! But again, I know myself. I have absolutely no business doing that. Yeah, I could probably make the dough ball, but after that, making individual wrappers and trying to cook the hideously malformed "dumplings" I would mash together? Pure pandemonium. There would be news choppers, police tape, the neighbors being interviewed. "Well, he *seemed* like a nice guy, but..."
Ha! I understand. My first few attempts with a rolling pin to make nice little circular gyoza wrappers were "interesting" at best. Most of them looked like scale maps of various US states ... including Florida, Alaska, and even Hawaii. Eventually I bowed to creative laziness and now do all my wrapper-shaping with either a 3.5" circular "cookie cutter" or even a tortilla press. That way, all I really have to worry about is rolling out a thin-enough and flat-enough sheet of dough without caring much about its shape, symmetry, or lack thereof. Sometimes I even resort to the pasta rolling attachment on our KA mixer and leave literally nothing to chance. Easy!
Today we did our weekly shopping at our local Harris Teeter, and there was nothing in any of the refrigerated cases. I did not look in the frozen however, we didn't need any frozen this week so didn't go that way. Maybe I should check next time in light of the product MBMorgan linked to in the previous post.
This is the first place I've ever lived that didn't have plenty of Asian supplies readily available. It's weird!
Here to revive this thread, because dumplings should be in everyone's life.
I saw this recipe for potstickers on TV with Ming Tsai with his mom and taped it. Sadly the tape was lost somewhere and Food Network no longer has the link to the recipe, but thanks to the Internet archive the recipe remains online.
This was probably my first or second experience with making any sort of dough and thankfully it's extremely forgiving. The filling is also amazing, best tasting filling I've ever eaten. My Taiwanese MIL prefers these to most restaurants, and I don't think she's just being polite. 😅
The TLDR on the dough is just flour, a little salt and hot water added a little bit at a time. You mix it in a bowl with chopsticks or a bread knife, then knead it a little on the counter, then wrap in plastic and let it rest for a while before rolling it out. They cut it up and roll individually but I found rolling a big sheet out and using a biscuit cutter or similar is way easier. You can use a pasta machine if you have one of those.
The big difference on these, and it is huge, is how thick homemade skins are vs store bought. If you like chewy dumplings, this is the answer.
One last note - these wrappers are for potstickers or other dumplings you plan to pan fry. If you want to boil your dumplings, you use a cold water version of the dough. Enjoy!
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