Receta Gyoza Wrappers for SRC
I did check out a few of Andrea's other posts though. Her Chicken Chasseur looked good, but it was an SRC recipe, sigh, so I couldn't make that, but I've got it bookmarked to make in the future. Nigella's Lazy Loaf is also on the list.
Honestly, this is the best part of being a member of the Secret Recipe Club. I get to sneak around someone elses blog, find something to make and then tell you all about it. And the recipe's I've found and made, well, let me just say, I've gotten a bit of a reputation around these parts for my Bread, and I would never have made it without being a member here. After the 50th loaf, I quit counting...
Back to Andrea and her blog.
Andrea lives on a working farm, and all that it entails. I feel a kinship with her.
I grew up on a farm, which was my Dad's dream, and he worked so hard at it. He also wore many hats, although I don't think he was a mechanic, my brother did that part.
We raised pigs, but also did market gardening. We had chickens, and a milk cow. We even raised our own beef.
Looking back, I think we were as close to being organic as you could get back then. We used lots of 'natural' fertilizer on the fields thanks to the pigs efforts.
It was a good life.
Which brings me to this, my choice for SRC this month.
I just never thought it was possible to make my own Gyoza wrappers. Why? I have no idea, but I'm so thrilled, I can make Potstickers any old time I want now. giggle. I actually have two recipes for Potstickers, and this is the second one.
- Recipe: Gyoza (Wonton Wrappers)
- 2 cups Flour (I used Bread Flour)
- 1/2 tsp. Salt
1/2 cup Boiling Water (you can add a little teensy bit more, drop by drop, if it's too dry).
Mix the salt and flour in a bowl with chopsticks,
then pour in the 1/2 cup Boiling water and stir with the chopsticks until the water is mostly incorporated.
Form it into a ball, leave it in the bowl.
Place a warm, damp tea towel over top and walk away for an hour.
Make breakfast, do the dishes and then come back and roll out that dough. The longer the dough rests, the easier it is to roll out, BTW.
OK, so it's a biscuit cutter, but don't tell the wrappers that, don't want them to get a complex.