I bought myself one of those shapers
to make my own. How difficult was the dough for the skins?
( Bats, Fri 27 May 2011, 4:32, 1 reply)

The dough was easy
just mixed flour and water (170g flour 4fl/oz water) and a pinch of salt, kneaded for 10 mins then rested for 10 mins, quartered and then each quarter rolled out and separated into eight pieces.

I did use a pasta machine to roll the skins, but this was just because I had one and was curious - it probably took longer than with a rolling pin, but it was a new and exciting experience!

Wrapping the gyoza was a pain - so many skins, so much filling, and every spoonful seemed to be just too big (that's what SHE said when I showed her, anyway). Still, not one burst and all were nicely shaped and crimped.

All in all, it was such a success I am considering doing it again today - by considering I mean steeling myself to walk to the shops to get the ingredients.

I have not seen a shaper - are they any good?
(IdlePeAcEsign if trouble were my mistress, i'd send her to them, Fri 27 May 2011, 15:20, closed)