Gyoza Wrappers

Instructions

1. Bring the water to the boil and then dissolve the salt in it.
2. Gradually stir the water into the flour.
3. Knead the dough by hand until it is smooth. Depending on the flour, add more water to make this possible.
4. Roll out the dough into a thick sausage (~4-5 cm) and leave to relax in cling film for 30 minutes.
5. Roll out the dough thinly (pasta machine: setting 6). If necessary, dust with a little starch to prevent sticking.
6. Cut out dough pieces with a diameter of ~9cm.