I followed the recipee and it works. Or...sort of works. The classic method is to mix flour wiht half weight of water. But pasta extruders, like Phillips pasta machine REQUIRE liquid ratio of about 37,5-40%. Add any more liquid and your machine will get clogged. However, if you try to use only wheat flour with 38% water content, your dough will be too hard to form gyozas. Hence addition of various starches, like potato starch or rice flour to keep the liquid ratio down to 38%. As I said, it sort of works....but the taste will be really different from classical gyoza wrapper. So if you intend to mechanize you dough making, you'd be better of to use pasta roller instead of an extruder pasta machine.
Hello, you can do without the gluten flour, but the dough will be fragile..so why not using bread flour which have more gluten in it instead of cake flour?
Hello! At the time I bought it from Philips in Japan. But I can see that these days third parties also sell similar items. I recently got a 0.6mm in this way.
@@familymealsmom440 I have bought 2 items from a vietnam store, indeed. I dont want to speak ill of anyone but to be honest the disc did not work correctly. Because the gap was so thin I couldnt adapt any of my recipes : nothing would come out. The seller insisted on me using only their exact one recipe... I wanted the 0.6mm in order to make my gyoza wrappers thinner :) I suppose some other items may still be worth it but I dont know.
Hello, may I know which 0.6mm pasta disc you bought from that Vietnam store? I saw that they had two types of 0.6mm disc: one is a whole disc with a removable 0.6mm plastic attachment, and one is only a 0.6mm metal attachment which is supposed to work with Philips original lasagna disc.
With Philips Pasta Maker the result was too thick so for now I've only done them with my Stand Mixer. But it's still in the corner of my mind so I'll see what I can do!
I use Gluten to compensate for the lightness in proteins of the flour I buy here in France. Sorry I am not sure what bread improver will do. I would simply try without gluten for a start I guess. Enjoy making! ☺️
it's a bit of a struggle : in France they sell 1.2mm thick for lasagna but I don't like it for gyoza. So I got the 0.8mm from Japan (apparently Japanese lasagna is thinner...). There are alternatives : - from amazon tho you will see they don't have stock amzn.to/3ktG5I1 - from Etsy tho it's not the official goods and they ship from Vietnam. They look great but tbh I havent tried them www.etsy.com/listing/656452658/philips-pasta-disc-dumplinglasagna Good luck whichever way you choose. Let me know how it goes!
@@sana-if7rb Hello, that's good! We could have a 0.8mm lasagna dic in Japan(maybe asia). When I had bought the machine long time ago in France, it was only a 1.2mm one and it was too thick😑
Hi, which Philips machine do you use? Mine is also preset on 3 min kneading. If your dough comes out broken, can you double check the water contents was correct?
@@fabulousk9014 You are right, kneading more is helpful. With the thinner disc, when the dough gets broken I usually put it back in tank. And it does make the dough stronger. At the end of the cycle, do you still have dough remaining? If so you can use the 'extrude' button until all the dough gets done.
@@wasKitchen which disc do you use exactly? The one which came with the machine? And do you know if there is any online shop which sells discs? I couldnt even find some on amazon
Here i used a 0.8mm lasagna disc from Philips Japan (called their customer service on the phone). Apparently the one sold at overseas retailers is 1.2mm. I also bought a 0.6mm from a third party online shop (BNN recipe, they still sell 0.8 lasagna discs but the model is different from mine). However 0.6 is so thin that it is bit less practical to use and you have to increase water contents.
