How Chef Hitoshi Umamichi Makes His Michelin-Approved Gyoza Dough | Eater

"Owned since 2005 by chef Hitoshi Umamichi, who was a regular there before buying it, this Michelin-recognized gyoza spot is defined by Umamichi’s precise dough technique and ingredient choices. He favors strong flour combined with sesame oil and hot water, switching to cake flour when he wants a silkier texture. His method involves pouring hot water in small increments, kneading for about five minutes, resting briefly, kneading again, then allowing a longer 30-minute rest so the gluten can develop and the dough becomes springy; the rested dough is then cut into eight-gram portions for the gyoza skins. Umamichi stresses that experience and proper resting are key to preventing the dough from breaking and achieving the desired texture." - Avery Dalal