Macrocentra said:
The dumplings were store bought. I got them at an Asian market near my fiance's house in the Bay Area of California.
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I'd love to try to make handmade ones some time. Not sure what to use as the outside though. Wonton wrappers? I know I can buy those near where I live. Unless I can make homemade dough.
I'm not familiar with TJ. Must be an American store?
The answer is in your question - gyoza wrappers. They will be available at the same Asian market.
And, yes you can make homemade dough for your wrappers, simply flour, water and salt. In case you want to try, here's how I make them:
I weigh my flour and start with 250 grams sieved into a medium bowl. I heat water to 96c (because that's what my pour over coffee kettle is set at) but you can bring water to a boil and take it off the heat for a few minutes - you want water that is quite hot but not quite boiling. Measure 120 ml (about 1/2 cup) of your hot water into a measuring cup to which you should add 4 grams (about 1/2 tsp) of salt and stir to dissolve. Pour most of the salted water into the flour and stir using a rubber spatula to incorporate. I always end up finishing with my hands, adding the remaining water in dribs and drabs as necessary until you can just form a cohesive ball of dough - it may be 'shaggy' at this point. Occasionally, depending on the flour I've had to add an additional tablespoon of water.
Turn the dough onto a board and knead for about ten minutes. First the shaggy dough will begin to come together and be smooth and then the smooth dough will begin to feel pliant and soft but don't stint on the kneading, it really does need the ten minutes.
Cut the dough into two roughly equal pieces. Roll each half into a 'log' of about 3.8 cm (1-1/2"), wrap in plastic and refrigerate for about 45 minutes to an hour.
Depending on your rolling skills you will either need to be pretty careful in portioning and rolling your dough or you can be more cavalier (my usual option) and resort to using a cookie cutter. I cut the dough into about 2cm (3/4 inch) portions and then form each into a ball. Roll each ball out to a perfect circle (turning and flipping) or roll to slightly larger than a 8 cm (3 inch) cookie cutter, cut with the cookie cutter and set each wrapper aside. I use corn starch to dust my rolling board and to dust between the wrappers as I stack them this is particularly important if you are not going to use them immediately as they will stick together if rolled/dusted with flour.
One final note on rolling dough - these, pizza, pie, biscuits, you name it: roll from the center out, don't roll over the edge of your product, spin the dough to work it evenly and periodically turn the dough over. It's physics: when you don't turn the dough over you are creating an uneven piece where the bottom is always just slightly larger than the top. And if you roll over the edge it is always thinner and ofter sticks to your board making it impossible to roll a round pastry.
I always think I should get more wrappers from this but generally seem to end up with about three dozen +/-.
TJ: Trader Joe's. Yes, started in California and has expanded widely...
Have fun. They are easy, and since I can't buy pre-made wrappers here, well...
