煎饺皮 Gyoza Wrapper

我常常在超市里买到干巴巴的水饺皮，没有延展性的皮非常容易破裂，别说煎炸，连水煮都有问题~ 恰好我又爱吃内陷多汁的煎饺，所以我更常自己做，不仅简单，还挺好玩的呢！

为什么饺子皮要自己做？

其实这类材料直接购买不会很贵，也挺方便的，但有时候自己亲手做的话就像是我也喜欢在家做面包一样，做出来的口感，味道，成品的大小，都是自己想要的，是给自己客制化的东西，而且我觉得这也是一种非常好的纾压的方式呢！

所需要的食材

• 160g 中筋面粉
• 5g 番薯淀粉
• 2g 盐
• 83g 热水
• 2g 油

~ 视频教程 ~

料理步骤

1. 把所有干粉和盐混合均匀
2. 加入热水，捞成絮状
3. 加入油，再用手揉捏成团，直到完全看不见干面粉
4. 用保鲜膜包起来，静置10分钟
5. 搓揉并且收紧面团，如影片显示，最后搓成圆柱形
6. 再包起来，休息最后的10分钟
7. 接着顺势把面团搓成长条状，再切成16-18个剂子
8. 前后两端的剂子可以手动搓揉紧实
9. 给所有剂子撒上薄薄的粉，稍微整圆后，用碗盖上保湿
10. 取一个面团，撒上粉，用手掌压扁
11. 再用擀面杖擀成内外厚薄一致的饺子皮就好咯~ （擀面手法可以参考上方视频）
12. 擀好的饺子皮再撒上多点粉防止沾粘
13. 这就可以用来包上你喜欢的馅料了！

阿琴小贴士

如何收藏？

做好的饺子皮可以每一片都用烘焙纸/包子垫隔起来，然后叠起来收紧自封袋里冷冻。

当然也是可以包好馅料了再冷冻，不过在放入袋子之前，饺子必须要放在垫了保鲜膜的盘子上，等待完全冷冻了，再收藏进自封袋里哦！这是为了避免饺子互相黏在一起，导致饺子皮破裂，千万别白费了你的心思~

煎饺皮的使用方式

顾名思义就是为了煎饺而创的食谱哈哈！这煎饺皮比较不适合长时间水煮，煎或者蒸比较好吃，较有嚼劲。如果是打算用来煮成水饺的话，建议用没有生肉的馅料，那样就不用泡煮太久，也没有馅料会不熟的顾虑哦~

Print Recipe

I’m not sure am I the only one or what, but there were so many times, the dumpling wrappers i get from the supermarket were dry and stiff —without elasticity, they tear so easily. Forget about pan‑frying with this dumpling skin, even boiling it becomes a problem~ And since I love juicy pan‑fried dumplings, now I usually make the wrapper by my own. Its simple, and pretty fun too, so why not!

Why you would want to make this yourself？

Buying these ready made wrappers really isn’t expensive and is quite convenient. But sometimes making them by hand—just like how I enjoy baking bread at home — the texture, flavor, and even the size of the final product are exactly how I want them to be. It’s something customized for yourself, and honestly I do think it’s a wonderful way to relieve stress as well!

All you need

• 160g All purpose flour
• 5g Potato starch
• 2g Salt
• 83g Hot water
• 2g Oil

~ Video Tutorial ~

Steps of making

1. Mix all dry flour and salt evenly.
2. Add hot water and stir until it becomes shaggy clumps .
3. Add oil, then knead by hand into a dough until no dry flour remains.
4. Wrap in plastic wrap and let rest for 10 minutes.
5. Knead and tighten the dough as shown in the video, then roll into a cylinder.
6. Wrap again and let rest for another 10 minutes.
7. Roll the dough into a long strip and cut into 16–18 portions.
8. Knead the end pieces by hand to make them tighter, if needed.
9. Dust all dough pieces lightly with flour, adjust the shape into rounds, and cover with a bowl to keep moist.
10. Take a piece of the dough, dust with flour again, press it flat with your palm.
11. Roll out with a rolling pin into a dumpling wrapper of even thickness (refer to video for technique).
12. Dust the rolled wrappers with extra flour to prevent sticking.
13. Now they’re ready to wrap with your favorite filling!

Cheen’s little tips

How to store it？

You can separate each dumpling wrapper with baking paper or bun liners, stack them up, and seal them in a zip‑lock bag for freezing.

Of course, you can also freeze them as a ready made raw dumpling. But before putting them into the bag, the dumplings must first be placed on a tray lined with plastic wrap and freeze. Only then should you transfer them into the zip‑lock bag—this prevents them from sticking together and tearing the wrappers, so your effort doesn’t go to waste~

The usage of this gyoza wrappers

Literally, this recipe was created for pan‑fried dumplings, haha! These wrappers aren’t ideal for long boiling; they taste best when pan‑fried or steamed, with a better bite. If you plan to use them for boiled dumplings, I recommend use fillings without raw meat. That way you won’t need to boil them for too long, and there’s no need to worry about the filling being undercooked.

Printable Full Recipe

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