Gyoza Wrapper w Philips Pasta Maker v2 Softer | Japanese Recipe | wa's Kitchen 

Thank you! 😊 I love rice cake too, it would be great to do tteokbokki. I hope I can try soon.

Thanks for your kind words! 😊 I feel the same : as a Japanese I want to make 🥟 gyoza, wonton, shumai. And with the kids at home I wanted to find a quick way that's still tasty. Am so happy you liked it. Have happy holidays! 🎄🎉

They are great pasta machine

You can use your lasagna disc, no?

ありがとう😊

Please use cake flour for this recipe, it is ideal for both texture and color. Enjoy making 😊

Hello, I am not sure we can make a peking duck wrappers with philips pasta maker, as they should be very thin. Here I made a wrapper for spring roll (harumaki) and can use for peking duck! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-59M-O_DYbos.html Actually I need to update a new version for this recipe, but not yet on my channel...😅

@@wasKitchen thank you. I will give this recipe a try. I was curious to see if it would work although it might be a bit thick. Thanks again. Love your videos!

I see... My HR2355 model seems more permissive : it lets me cross the 500g line, so I didn't think it was a hard limit. I am afraid you might have to decrease proportionally the quantities then.

Oh do you mean this circule cutter? If so, I bought in Paris :)

Hello, I usually add some because the wrapper will not break easily.

Yes it is for this model, at least that's what Philips says. But I usually make udon with 600g flour and the machine lets me do it ok. 500g is not enough for us... 😊

@@wasKitchen What model do you have again?!

@@jamies5503 HR2355/09 😊

You are right, 1.2mm is a bit too thick. So I use 0.8mm from Philips Japan which they sold me as Lasagna disc. Tbh I still think it’s a bit thick for me which is why you see me rolling them a bit thinner. A proper alternative is to use a pasta roller like the one on my KitchenAid (see ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D1zf4xjcZJo.html ). I also tried buying a 0.6mm disc from an online third party seller but it requires some technique to compensate as it doesn’t always come out nicely.

@@wasKitchen Thank you, can you tell me what went wrong with 0.6mm. I am also looking at the 3rd party vendor but want to know if it works at 0.6 or stick with 0.8 and roll it a bit more.

First, honestly the 0.8 genuine part from Philips works really well, there is no problem with it. I have bought a 0.6 from one 3rd party store and from the very start it was difficult to slide and align correctly the metal part inside the plastic part (the disc comes in 2 that you have to put together, just like the philips one). So this one I could not even use. Then I got another one from another store. The disc could be assembled easily so I was happy. Now I used it with my gyoza wrapper recipe. But because 0.6 is really thin it comes out torn in some places. So these become scraps that I throw back in the dough tank. As this repeats itself the dough becomes softer and with the help of a little bit of water (didn't properly document this yet) the wrappers come out ok. It is not bad because the wrappers being thinner, the same amount of dough yields more wrappers :-) The result has the right thickness for me.

It is the wheat proteins (eg. amzn.to/3tCU6Hx). Adding gluten increases the protein contents of your flour and helps prevent the wrapper from breaking up 😊.

Gluten is in every flour I don't know why you add it .if you mix water or milk to flour you get Gluten .

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