20 Japanese Dumpling Dough Recipe Unleash Your Inner Chef!
Published on: Mar 25, 2024
When it comes to Japanese cuisine, one dish that stands out is the famous Japanese dumpling, or "gyoza." These delicious dumplings are a staple in Japanese households and are a popular dish in many Japanese restaurants around the world. However, making the perfect gyoza at home can seem like a daunting task. But fear not, as we have the perfect Japanese dumpling dough recipe that will have you making restaurant-quality gyoza in no time.
The key ingredient in any dough recipe is the flour. For Japanese dumplings, it is important to use all-purpose flour as it has a lower protein content, resulting in a softer and more tender dough. You can also use cake flour for an even softer and more delicate texture.
2. Water
Water is crucial for binding the dough together. The amount of water needed may vary depending on the type of flour used, so it is important to add it gradually. Cold water is preferred as it helps to prevent the dough from becoming too sticky.
3. Salt
Salt not only adds flavor to the dough but also helps to improve its texture. Kosher salt is recommended as it dissolves easily and evenly into the dough.
4. Oil
Adding a small amount of oil to the dough will help to keep it moist and pliable. Sesame oil is a popular choice as it adds a subtle nutty flavor to the dough.
Steps to Make Japanese Dumpling Dough
1. Mix the Flour and Salt
In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Mix well with a fork until the salt is evenly distributed.
2. Gradually Add Water
Slowly pour 3/4 cup of cold water into the flour mixture while continuously mixing with a fork. The dough should start to come together and form a rough ball.
3. Knead the Dough
Transfer the dough onto a floured surface and knead for about 5 minutes until it becomes smooth and elastic. If the dough feels too dry, add a little more water, and if it feels too sticky, add a little more flour.
4. Rest the Dough
Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature. This will allow the gluten to relax, making the dough easier to roll out.
5. Roll Out the Dough
After resting, the dough should be soft and pliable. On a floured surface, roll out the dough into a thin sheet, about 1/16 inch thick.
6. Cut Out Circles
Using a round cookie cutter or the rim of a glass, cut out circles from the dough. The size of the circles will depend on the size of your gyoza filling.
7. Fill and Fold
Place a small spoonful of your desired filling in the center of each dough circle. Wet the edges of the dough with water and fold the dough in half, sealing the edges by pressing them together. You can also create pleats along the edge for a more traditional look.
8. Cook the Dumplings
Heat a non-stick pan over medium-high heat and add a small amount of oil. Place the dumplings in the pan, making sure they are not touching each other. Cook for 2-3 minutes until the bottom is golden brown. Then, add 1/4 cup of water to the pan and cover with a lid. Let the dumplings steam for 5 minutes until the water has evaporated.
9. Serve and Enjoy
Once the water has evaporated, remove the lid and let the dumplings cook for another 1-2 minutes until the bottoms are crispy again. Serve the dumplings hot with your favorite dipping sauce and enjoy your homemade Japanese gyoza.
Now that you have the perfect Japanese dumpling dough recipe, you can impress your family and friends with your culinary skills. With this simple and easy recipe, you can make delicious gyoza anytime in the comfort of your own home. So why not give it a try and experience the satisfaction of making your own homemade gyoza?
