Comments on: Time to wrap things up! Homemade Gyoza Wrappers

By: Cookin' Canuck

Cookin' Canuck — Thu, 18 Mar 2010 17:44:00 +0000

I have to try these! I’ve been eyeing the homemade dumplings in Andrea’s Nguyen’s book. These look so soft and tender.

By: Michelle

Michelle — Thu, 18 Mar 2010 16:42:48 +0000

Looks like so much fun to make. Dumplings are one of my husbands favorites!

By: Amrita

Amrita — Wed, 10 Mar 2010 19:58:26 +0000

I just made these! I was so intimidated at first, but they were oddly therapeutic to make, thanks so much for putting the recipe up! It was lovely reading about your time in Japan.

By: Gyoza quasi veri | Il Pasto Nudo

Gyoza quasi veri | Il Pasto Nudo — Tue, 16 Feb 2010 10:43:41 +0000

[...] metodo io non ci sono riuscita, mi è venuto molto più semplice affettarlo normalmente. Comunque andate a darci uno sguardo, ci sono delle belle foto passo passo molto [...]

By: La ricerca del gyoza perfetto | il cavoletto di bruxelles

La ricerca del gyoza perfetto | il cavoletto di bruxelles — Wed, 10 Feb 2010 12:58:46 +0000

[...] di salsa ponzu al yuzu che ultimamente tendo ad aggiungere ovunque :-) Anzi, ps: vi segnalo questa ricetta base per sfoglia gyoza qui, molto ben spiegata e illustrata e magari anche più adatta [...]

By: Melbourne's best dumplings | Addictive and consuming

Melbourne's best dumplings | Addictive and consuming — Sat, 06 Feb 2010 23:26:50 +0000

[...] that the challenge was not in the dumpling filling but the dough. I found a hot dough recipe on Fuji Mama’s blog! My fears of it being in the ‘too hard basket’ was [...]

By: tannie-wannie

tannie-wannie — Wed, 30 Dec 2009 20:41:16 +0000

Oh, I’m so happy, in the place I live they don’t even sell gyoza wraps.. I am making them right now :D My big ball is resting in the kitchen as i speak.. let’s hope i can do the second part also…

thank you for sharing!!

By: gaga

gaga — Fri, 11 Sep 2009 20:18:57 +0000

I always just leave my wrapper "retarded" shaped. Why I never thought of using a cookie cutter is beyond me, but thanks for sharing that tip!

By: soychicka

soychicka — Tue, 08 Sep 2009 17:46:49 +0000

Thanks! Just out of curiosity, though: I'm used to kneading then letting rest (e.g., bread, tortillas)… any idea what the rationale is behind resting then kneading?

(e.g., would I totally screw it up if I did it in the wrong order?)

By: diva

diva — Tue, 08 Sep 2009 11:54:24 +0000

u've made the gyoza skins from scratch! that's amazing :) i think ur'e amazing yay xx