Home » How to Make Gyoza Wrappers 餃子の皮
4.66(219)
Total Time: 1 hour hour 15 minutes minutes
215 Comments
video
This post may contain affiliate links. Please read mydisclosure policy for details. As an Amazon Associate, I earn from qualifying purchases.
Let’s make fresh and tender Gyoza Wrappers from scratch! All you need is salt, water, and flour. That’s it! Watch the video tutorial and enjoy the fun and rewarding process.
Gyoza wrappersare not something that I used to make fromscratch. While everything homemade is best in an ideal world, who has the time when you can easily buy them fromAsian grocery stores?
It wasn’t until I took upon the challenge of makinghomemade gyoza wrappersthat I realized it wasn’t as daunting and difficult as I’d thought. You need onlysalt, water, and flour! The experience is so rewarding that I know you’ll enjoy learning how to make gyoza wrappers from scratch, too.
Table of Contents
- What Are Gyoza Wrappers?
- IngredientsYou’ll Need
- How To MakeGyoza Wrappers
- Homemade vs.Store-BoughtGyoza Wrappers
- Ways To UseGyoza Wrappers
What Are Gyoza Wrappers?
Gyoza wrappersare a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. Thedoughis made of wheat flour, water, and a pinch ofsalt. They get crispy whenpan-friedor deep-fried and become soft and tender when boiled, just likewonton wrappers.
Japanesegyoza dumplingsare very similar to Chinese potstickers. The main differences are in the size and thickness of the wrappers. Chinese potstickers are larger, so the skins are typically thicker thangyoza skins.
IngredientsYou’ll Need
- all-purpose flour –or use halfbread flour+ halfcake flour; be sure to weigh your flour for the best results, or use the“fluff and sprinkle“method and level it off
- koshersalt
- hot water– usejust-boiled water
- potato starch(cornstarch) –for rolling and dusting
How To MakeGyoza Wrappers
- Mix all theingredientswith a rubberspatulain alarge bowl.
- Knead thedoughfor 10 minutes, shape it into logs, wrap inplastic wrap, and rest for 30 minutes on thecounter.
- Cut thedoughinto small pieces, flatten with arolling pin, and cut out into a circle shape using acookie cutter.
Homemade vs.Store-BoughtGyoza Wrappers
Homemade gyoza wrapperscan be time-consuming, but I find the process extremely fulfilling and calming. Save it for the weekend or a quiet evening when you can enjoy the experience. Or, make it a fun activity to do with family or friends. Gyoza party, anyone?
Homemade gyoza skinstaste fresh, and they are so tender and pliable for folding. Also, there areno preservativesto worry about. Seeing my family devour the from-scratchgyoza I made pleases me more than anything. Thetotal time longer, but it’s worth it!
Ways To UseGyoza Wrappers
Try these otherrecipesto fill your homemadedumplingwrappers andpan-fryuntilgolden brown!
- Gyoza
- VegetableGyoza(vegetarian/vegan)
- Gyoza with Wings
- Chicken Shiso Gyoza
- Napa Cabbage Gyoza
- Kimchi Gyoza Nabe
Wish to learn more about Japanese cooking?Sign up for ourfreenewsletterto receive cooking tips & recipeupdates! Andstay in touch with me onFacebook,Pinterest,YouTube, andInstagram.
Gyoza (Japanese Potsticker) Wrappers
4.66 from 219 votes
Let‘s make fresh and tender Gyoza Wrappers from scratch! All you need is salt, water, and flour. That‘s it! Watch the video tutorial and enjoy the fun and rewarding process.
Print RecipePin Recipe
Video
Prep Time: 1 hour hr 15 minutes mins
Total Time: 1 hour hr 15 minutes mins
Servings: 38 to 42 thin, 3-inch wrappers (using all the dough)
Ingredients
- 2 cups all-purpose flour (plain flour) (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can substitute 1 cup, 120 g bread flour + 1 cup, 120 g cake flour)
- ½ tsp Diamond Crystal kosher salt
- ½ cup water (just-boiled hot water; plus more, as needed)
- potato starch or cornstarch (for rolling and dusting; or substitute flour if you‘re not freezing them)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.
Instructions
Before You Start
I highly encourage you to weigh your flour using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need. 1 US cup of flour weighs 4.25 oz (120 g).
Gather all the ingredients.
To Make the Dough
Sift the flour into a large bowl.
Add the salt to the just-boiled hot water and stir until completely dissolved.
Add the hot water to the flour, a little at a time, stirring with a rubber spatula. Mix until the flour and water are combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until you can form the mixture into a ball. You will eventually need to use your hands to do this. Tip: different brands of flour absorb water differently, so use more hot water as needed; I used about 120–150 ml.
Transfer the dough to a work surface and knead the dough for 10 minutes.
After 10 minutes, the texture of the dough will be much smoother. Use a dough scraper to cut the ball of dough in half (doesn‘t have to be an equal size).
Shape each half into a long log about 1½ inches (3.8 cm) in diameter, although it doesn‘t have to be perfect, especially if you use a cookie cutter later. Wrap each log with plastic wrap. Let it sit for 30 minutes.
To Roll the Wrappers
Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we’ll be using a cookie cutter, don’t worry if each piece of dough is a slightly different size. Tip: If you plan to freeze the wrappers, please use potato starch or cornstarch for dusting and rolling, as the wrappers tend to stick to each other if you use flour.
It‘s super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
Roll each piece of dough into a ball shape.
Press the ball onto the work surface.
Using a rolling pin, roll out the dough, but DO NOT flatten the TOP and BOTTOM edges. This is the trick to making a nice round shape.
Rotate the dough 90 degrees and repeat rolling the dough. Try to roll out the dough into a thin circle.If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten and try again.
Cooker cutter (optional): If you want a perfectly round shape for your wrappers, cut your rolled dough circle with a 3-inch (8 cm) cookie cutter. If the dough rolls back, leave it for a few seconds, then try again to cut the dough. Remove the excess dough scraps and cover them with a damp towel. Later, combine all the scraps if they still squish together and haven’t dried out. Re-roll the scraps and repeat the process.
Sprinkle each wrapper with potato starch and stack the wrappers. Make sure to cover them with a damp kitchen towel as you continue rolling the remaining dough. Once you‘ve rolled out all the wrappers, they are ready to use. You can also freeze or refrigerate the wrappers to use later.
To Store the Wrappers for Later
Wrap the stacked gyoza wrappers with plastic wrap and store in the refrigerator for about 3–4 days and in the freezer for up to a month. Prior to use, defrost in the refrigerator overnight or on the counter for 60 minutes (depending on the amount and room temperature). Do not defrost in the microwave.
To Make Gyoza
You can use these Homemade Gyoza Wrappers to make Gyoza, vegetarian/vegan Vegetable Gyoza, Chicken Shiso Gyoza, Gyoza with Wings (Hanetsuki Gyoza) and Korean-style Kimchi Gyoza. If you‘re new to making Japanese potstickers, see my tutorial on How to Fold Gyoza.
Nutrition
Nutrition Facts
Gyoza (Japanese Potsticker) Wrappers
Amount per Serving
Calories
24
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
15
mg
1
%
Potassium
7
mg
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Calcium
1
mg
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Namiko Chen
Course: Condiments
Cuisine: Japanese
Keyword: gyoza skin, homemade
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!
Editor’s Note: The post was originally published on February 19, 2014. It’s been updated and republished in July 2020.
Meet the Author
Namiko Chen
I'm Nami, a Japanese home cook based in San Francisco. Have fun exploring the 1000+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos.
Subscribe Now!
5 Secrets to Japanese Cooking: Simple Meals & Authentic Flavors!
Sign up to receive our FREE email series on Japanese cooking tips and weekly newsletter.