Gyoza Dough

Steps

1. 1

   Sift the flour into a large bowl.

2. 2

   Add the salt to the just-boiled hot water and stir until completely dissolved.

3. 3

   Add the hot water to the flour, a little at a time, stirring with a rubber spatula. Mix until the flour and water are completely combined. If needed, add more hot water, ½ tablespoon at a time, until the dough can be formed into a ball. _(Tip: Different brands of flour absorb water differently; you may need 120–150 ml.)_

4. 4

   Transfer the dough to a work surface and knead for 10 minutes.

5. 5

   After kneading, the dough should be much smoother. Use a dough scraper to cut the ball of dough in half.

6. 6

   Shape each half into a long log about 1½ inches (3.8 cm) in diameter. Wrap each log with plastic wrap and let it rest for 30 minutes.