wonton/gyoza wrappers?

I've recently started making my own, and I'm not happy with the results so far.  They're a bit tough.. and I'm having to make them thicker than I'd like, just to keep the filling from poking through.

My recipe is probably OK; just flour and water.  I think I need help with technique.  Current instructions: mix flour and water into a ball, add more flour until it forms a ball of a soft but not sticky consistency.  Let sit 30 minutes, cut up, roll out, use.

Now, my ideal wrappers are exactly like the ones you buy in the stores.. any tips on getting closer to those?  (Besides just buying them, too easy )  Put the dough in the fridge overnight?  Add some oil? Knead the dough more.. or handle it less? I don't have a pasta maker, but will consider buying one if it might help.  I've always wanted one..

Oh, I make a kickass vegetarian filling, if anyone wants the recipe.

I've thought about making my own wonton wrappers. I'm askerred to, though!

I've thought about trying this recipe I found for wonton wrappers.

While we're on the subject, I asked DB to pick up some wonton wrappers for a recipe I wanted to make, but he bought some soy wrappers. Would they work ok in place of wonton wrappers?

I don't think so, they seem to be a nori replacement for sushi rolls.. not sure if they would hold together when fried/steamed. You could always try it, though!  Must add, I had never heard of soy wrappers before, they look like fun! 

http://www.sushilinks.com/soya-wrappers.html

Like these ones?

Are you using boiling water to make thr wrappers?  I found that is the key along with mixing with one of those really long sturdy chopsticks (the kind for cooking not for eating).  Add the water slowly, mix well, more water, mix, etc.  You arm will be aching by the time you are done. Totally worth it because the store bought wrappers suck.  I would love your veggie filling recipe!

I can never find a good gyoza skin recipe, I usually end up cheating and buying them.   

Share your filling recipe please!

Filling:  I don't measure anything, just add about equal amounts of

Shiitake mushrooms, fresh or rehydrated
carrots
bamboo shoots, preferably the canned ones.  Weird, I know, but they're crunchier. 

And

About half a head of Chinese cabbage, swirled a little bit in boiling salted water.  About half of the mix is cabbage when I make it.

And

A bunch of chives, as in the whole bunch
A head of garlic or however much you can stand..
A big chunk of ginger

Chop chop chop.  Or food processorize, much faster.  If I were to measure the little bits, about 1/8" square is about right. Or a bit smaller, but not mush.

Add

A generous dollop of sesame oil, a bit of mirin, a bit of light soy sauce.  Lemon juice is good, too.

Mix mix mix.  As long as you can stand, a friend of mine (Chinese!  Full of ancient potsticker wisdom! Source of my wrapper recipe!)  insists on 20 minutes, counter-clockwise only.  I'm only good for 10, switching directions.  Then let it sit around a while. In the fridge if possible.  The mix needs to be drained before (and usually during) making the gyoza. 

I usually end up making enough for an army, but gyoza freeze very well.  The other good thing about freezing them is you can pop them straight into the wok/frying pan and they don't break up/stick to the pot as much as fresh ones do.  I'm a fryer, not a boiler.

My dipping sauce:  light soy sauce, lemon juice, a spoonful of chili sauce.  I prefer Vietnamese garlic chili sauce, the one without any sugar, but it's hard to find outside of NA.  I added marmalade once for the kids, instead of chilis, that was OK, too.

I also make dessert gyoza sometimes.. didn't have an oven the first few years in Japan.  Apples, raisins and cream cheese inside, dusted with icing sugar and cinnamon outside.  There are a gazillion things to do with gyoza..

Just have to figure out the wrappers!  Oh, and if you're boiling, the gyoza need to be boiled twice if you're using homemade wrappers.. I have found.  Still prefer fried.

What flour do you use?  I've never made wanton wrappers, but I find that the type of flour I use effects all my baking.


Vicky

Ah, difficult question.  Although you CAN buy different types of flour in Japan, most shops sell something called 'flour'.  In various sizes, but only one type.  Or two, if you count cake flour.  I believe perfect gyoza can be achieved with the regular stuff here..

Can you buy gyoza wrappers in the UK?

I am also looking for a dumpling press.  Has anyone seen one here, or should I get my mom to send me one?

Yep, no problem finding wrappers in the UK.  Wonton wrappers are the same thing, although some may be square.  That's not a big deal, any shape is delicious.

Dumpling press?

Can you buy gyoza wrappers in the UK?

I am also looking for a dumpling press.  Has anyone seen one here, or should I get my mom to send me one?

You can get gyoza presses from japancentre.com if that's what you are referring to.

I just looked up these:

http://www.gourmetsleuth.com/gyoza.htm

Is that what you meant? Would those save any time?  Making them by hand is pretty fast.. and this looks like another thing (like hands) that would need constant washing.

Haha, just noticed that Victoria said 'wanton wrappers'.  I have a few of those in my closet..

Yeah that's what I meant.  Thanks!