Homemade Dumpling/Gyoza Wrappers

Ingredients:

250g AP flours

130ml boiled water (about 110-120 deg C)

1 tsp salt

Directions/Instructions:

1. In a stand mixer with a dough hook, mix flour & boiled water on low speed (abt 3mins) until a smooth dough forms.  Leave to rest covered to 10-15 mins then knead it into a smooth dough.
2. Cover & rest the dough again for 30-60 mins until it becomes soft.
3. Make a loop with the dough then divide it into four parts.  Roll one part (cover the rest to prevent them from drying out) into a rope then cut into small equal sections (12-14g ea medium-size)
4. Press each piece into a small disc with the palm of your hand.  Then use a rolling pin to flatten it into a thin disc.  Dust with flour if the dough sticks.
5. Use the fresh wrappers immediately.  To freeze them for later, sprinkle extra potato/tapioca flour in between each wrapper.  Pile them up then place into an air-tight plastic bag (squeeze out the air as much as possible).  Defrost in the fridge then use them straight away.

Tip:

If out of AP flour can be substitute 150g bread flour + 100g cake flour