Didn't use the cookie cutter but I should have. Ended up with wonky shaped gyoza. Took me quite along time to get the thickness and size right, made worse by initial bad pleating. The wrapper dough was a dream to work with, not too wet nor dry, didnt stick at all.
Ingredients for wrapper (i only managed 34 tho the recipe said 42 to 44. Maybe some of my wrappers were too big)
2 cups flour, sifted
120 -150 ml just boiled water
½ tsp salt
Filling
250g pork
½ can water chestnut, finely diced
¼ cup diced rehydrated shitake
14 prawns, minced
Method
1) Add salt to the water and stir to dissolve.
2) Add the water slowly to the sifted flour. Use a butter knife and using a cutting motion, incorporate. It may need 120ml or more, I used all. With the last remaining bits, use your hands.
3) Work the dough to see if it's too sticky (add a bit of flour) or dry. Mine was too dry and I simple wet my hands to avoid adding too much water. Knead for 10 to 15 minutes till relatively smooth. Cover with cling wrap and leave to rest for 30 minutes.
4) While the dough is resting, prepare the filling. Add everything together and stir with chopsticks ij one direction only till gluey.
4) Cut the dough into 2 and roll into logs. Cut into sections.
5) Turn cut side up and flatter with your palm. Using a rocking motion and flatten with rolling pin. The centre should be thicker than the edges, so using one hand, put pressure as your roll inwards towards the the centre but release pressure as you roll out. With the other hand, turn ⅛ round. Repeat till you have as round a circle as your like.
6) Fill with filling and crimp.
7) Add oil to a pan and arrange the gyoza, flat side down. The pan can be well filled. When the bottoms are browned, add water to ⅓ up the gyoza and immediately cover. They are cooked when most of the water has evaporated.
8) Serve with black vinegar and finely match-sticked ginger.
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