Boil water in a kettle. As soon as it boils, measure 3/4 cup.
Make a well in the center of the flour. Pour in the hot water, in a slow stream, mixing the it in with the flour with a fork using the other hand. When all the water has been added, knead the dough in the bowl until the mass holds together in one piece.
Transfer to the work surface and knead for two minutes.
Wrap the dough in cling film and let rest for at least 15 minutes.
Alex prepared the dough a day ahead and kept it overnight in the fridge. When she was ready to make the dumplings, she brought out the dough and allowed it to warm to room temperature before cutting and rolling. At that point, the dough was soft, pliable and easy to handle.
Gyoza dough printed from https://casaveneracion.com/how-to-cook-gyoza-japanese-pan-fried-dumplings/ for personal use only. Not for republication nor distribution.