Homemade Dumpling/Gyoza Wrappers

Ingredients:

250g AP flour

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

1 tsp salt

Directions/Instructions:

1. In a stand mixer with a dough hook, mix flour and boiled water at a low speed (about 3 minutes) until a smooth dough forms. Cover and let it rest for 10-15 minutes, then knead it into a soft 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 between each wrapper. Pile them up and place them in an airtight 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 substitute 150g bread flour + 100g cake flour