Production of wrappers for Boiled, Fried and Steamed gyoza dumplings on a noodle machine
One of the less known advantages that owners of the Richmen series noodle machines enjoy is the ability to easily produce dough wrappers for gyoza dumplings: up until the cutting stage the production procedure is the same as when making noodles, but instead of cutting the dough is thinned into a much thinner sheet which on the final stage is wrapped onto a large diameter drum for easier handling during cutting with special molds.
Yes, there is an option of simply buying gyoza wrappers, however they may not always be locally available, and if they are you may have to compromise on quality or ingredients used to make them.
And gyoza are, of course, a truly awesome side dish for many noodle dishes — a fact proven by time and experience of both diners and food business owners both in Japan and other countries across the world.
Gyoza are satiating, versatile and can be made into a high value added product in its own right, making it even more easier to recoup your investment into buying a noodle machine (which on average takes Yamato customers several years. Read about pricing on noodle machines >here<).
Gyoza can be made to satisfy needs and preferences of almost any dietary approach – from gluten free to vegan!
But as with noodles, gyoza wrapper making takes some guidance and practice to master, especially considering that different varieties of gyoza (depending on cooking and serving styles) require slightly different recipes and production methods.
On September 30, 2021, join Yamato for a free online workshop dedicated to production of wrappers for gyoza dumplings using an all-in-one Richmen Type I noodle machine.
In particular, we will cover such aspects as differences in dough ingredients and production techniques for different types of gyoza – boiled, fried and steamed.
The workshop is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up.
a link to the workshop’s livestream will be sent to your email address 30 minutes before the start of the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
|Time (Japanese time)||Contents|
|9:35 ~ 9:45||A brief lecture on gyoza, gyoza types, and production of gyoza wrappers (recipes, methods)|
|9:45 ~ 10:05||Hands-on demonstration of production process to make different varieties of gyoza wrappers|
|10:05 ~ 5:10||Q&A|
*September 30, 9:30 A.M. Japanese time will be:
September 29, 17:30 in Los Angeles;
September 29, 19:30 in Dallas;
September 29, 20:30 in New York;
September 30, 3:30 A.M. in Helsinki;
2:30 A.M. in Berlin;
1:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the workshop
You will receive an email with instructions for how to log in to the workshop’s livestream.
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the workshop.