GYOZA 餃子

            The dough made for the gyoza wrapper is simple and easy to make, which lends well to it being such a common food.  Japanese cookbooks, both old and new hardly vary on the recipe for this dough.  Andrea Nguyen, author of “Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More” refers to “Basic Dumpling Dough” as 2 cups unbleached all purpose flour, combined with ¾ cups boiled water, by hand in the traditional form, or with a food processor.  The dough is then needed and must rest covered from fifteen minutes to two hours.  This recipe is referred too as the basic dumpling dough for any Asian dumpling, including Jiaozi, and it is hard to find any recipe different, although some suggest a small amount of salt.  This dough is perfectly versatile for the three variations of Gyoza; Yaki-gyoza (pan fried), Age-Gyoza (deep fried), and the one most closely pertaining to this paper, the Sui-Gyoza (boiled).