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RE: Japanese Food Series: Part2 - Gyoza
I've tried few years ago as the Gyoza skins was one of the things couldn't be sent on cargo for 2 months.
You can use normal all purpose flour.
2 cups of flour, half of water and half tspoon of salt.
Use a glass, or something rounded, to cut them.
The hard part is making them thin, but is fun.
Thanks for the recipe!