So I made an attempt at some gyoza-style dumplings/potstickers which was basically a disaster, and I would like some opinions.
I didn't follow a recipe (first mistake I guess) but I read A LOT and just kind of judged it. So I threw some glutinous rice flour in a bowl, mixed in some salt, and then poured in just boiled water a little at a time, mixing hard with a wooden spoon. When it was cool enough I started to knead it for a while but it was very sticky so I had to add quite a bit more flour. I let it rest for about 30 minutes. They seemed fine though when I formed them with the filling inside. (Big and ugly but hey, first time!)
I fried the bottoms and then threw in about half a cup of water and put on the lid. When I checked on them after a few minutes they had all puffed up drastically and had started to come apart. The "gyoza fins" on top had disappeared and they were very, very gloopy. A few of them didn't burst, fortunately.
Anyway, why? My theory is that I added too much flour so when I put the water in the pan all the extra flour soaked it up. If this is the case, how do I handle them in the forming stage without them sticking to my hands and tearing etc?
The filling was perfect, definitely not too much moisture there.
Sorry for the long-winded message, I hope some dumpling experts out there can enlighten me!