Gyoza Wrappers 餃子の皮の作り方

Print RecipeJump To Recipe

Homemade Gyoza Wrapper Recipe | Easy Japanese Recipes at

Making something from scratch is fun.  Making homemade Gyoza Wrappers was real fun.  When you make food from scratch, you know what’s in the food (no ingredients that you can’t pronounce), you get to select good ingredients, and the best part?  It’s such a rewarding experience!

Homemade Gyoza Wrapper Recipe | Easy Japanese Recipes at

Japanese gyoza is very similar to Chinese potstickers, with the biggest difference in the size and thickness of gyoza wrappers.  Chinese potstickers skin are typically thicker and the potstickers themselves are larger than gyoza.  If you are able to buy gyoza wrappers locally and want to save time, you can skip this post and see my Gyoza Recipe here.

I want to thank the readers who requested and showed interest in this recipe.  To be honest, without your requests, I had never thought of making gyoza wrappers from scratch as I can easily get pre-made gyoza wrappers in nearby Japanese and Asian supermarkets.  Not to mention, our lives are all too busy for the “making from scratch” luxury.

That being said, it’s could be a fun activity to make gyoza from scratch with your family or friends on weekends (gyoza party!).  I make gyoza at home about 1-2 times a month because it’s one of my children’s favorite food.  Homemade gyoza wrappers can be time consuming, but at the end, it’s such a rewarding feeling to see my family devouring the gyoza I made from scratch.

Gyoza (Japanese pan-fried dumplings)| Easy Japanese Recipes at Just One

Still not sure?  I’ll show you how easy and fun it is!  Check out the cooking video to follow along with me!

Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

Gyoza Wrapper Recipe
Prep time
Total time
Serves: 42-44 wrappers (thin wrappers)
  • 2 cups (240 g) all-purpose flour (or 120 g bread flour + 120 g cake flour)
  • ½ tsp. salt
  • ½ cup (120 ml) just-boiled water plus more if necessary (should be around 120 - 150 ml)
You will also need:
  • Potato starch (corn starch) for dusting
  • 3" (8 cm) cookie cutter
    Gyoza Wrapper Ingredients
  1. Before you start, you need to accurately measure flour. If you don’t have a kitchen scale (I highly recommend you to get one), stir the flour in the bowl, scoop it up with a spoon into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour shoud be close to standard 4.25 oz (120 g) per cup.
    Gyoza Wrapper 1
  2. Sift the flour into a large bowl.
    Gyoza Wrapper 2
  3. Add salt to just-boiled water and mix until completely dissolved.
    Gyoza Wrapper 3
  4. Add the just-boiled water into the flour little by little, stirring with a rubber spatula. You will eventually need to use your hands to form the dough into a ball. If the flour is still separated, add ½ Tbsp. water at a time till you can form the texture into a ball.
    Gyoza Wrapper 4
  5. Transfer the dough to the work surface and knead the dough for 10 minutes.
    Gyoza Wrapper 5
  6. After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.
    Gyoza Wrapper 6
  7. Shape each half into a long log, about 1½ inches in diameter (it doesn't have to be perfect if you’re going to use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
    Gyoza Wrapper 7
  8. Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into about 12 pieces (may vary depending on the log length and width). Since we’ll be using a cookie cutter, don’t worry if each piece of dough has slightly different size.
    Gyoza Wrapper 8
  9. Cover the dough with damp kitchen towel at all time to prevent from drying.
    Gyoza Wrapper 9
  10. For each piece of dough into a ball shape.
    Gyoza Wrapper 10
  11. Press the ball onto the work surface.
    Gyoza Wrapper 11
  12. Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.
    Gyoza Wrapper 12
  13. Rotate the dough 90 degrees and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin circle. The size should be bigger than 3” (8 cm) cookie cutter.
    Gyoza Wrapper 13
  14. Press down the cookie cutter and remove excess dough. Cover the scraps with the damp towel. Later combine all the scraps as long as they still squish together and haven’t dried out too much. Re-roll the scraps and repeat the process.
    Gyoza Wrapper 14
  15. Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.
    Gyoza Wrapper 15
  16. For making the gyoza fillings, please click here.
The tip on how to accurately measure flour is from

Read a few Japanese sites to learn basics on how to make gyoza wrappers, but this Japanese site was most helpful.

As different brands of flour will absorb water differently, please adjust the amount of water if necessary.

For making the gyoza fillings, please click here.

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.


Enjoy It? Share it!

Never miss another new recipe!

Sign up and receive the Just One Cookbook email newsletter.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to

Leave a Comment

9 + six =

Your email address will not be published - required fields are marked *

  1. These look expertly done Nami! (Not to mention delicious!) I’m sure my kids would love them too. Perhaps we’ll give them a try one of these weekends. :) Have a great day!

  2. Watching your instructions for making gyoza was a lot of fun. I’m not likely to ever do it myself, but if I was ever inspired to do so, I know I can come here and learn how. :)

  3. What a fun project! Feels so good to be able to make things fresh and to know exactly what’s in there. No funny food colors or mysterious ingredients. It’s not always possible but feels so good when you can manage it. Your gyozas must be amazing!

  4. Megumi

    This looks amazing but will you be posting a recipe for a filling? Cause since I know that you have amazing recipes, I think that there won’t be any better recipes for the gyoza filling (thing). Thanks!


  5. Megumi

    Sorry about that Nami, I just noticed that you had a couple of recipes on the fillings for the gyoza… Anyway, I’ll be sure to make this someday!!! 😀

  6. Freshly made dumplings are way way way better than store-bought frozen dumplings! :) I have a Chinese friend where her parents come from the northern part of China and they make their dumplings and noodles by themselves and she’s taught me how to do it 2x in my home. It’s always good fun making dumplings! :) Next time, I would use my cookie cutter so it would look better! 😀 Yours look perfect!

  7. Great recipe! I can buy premade gyoza wrappers, so that what I use the two or three times a year I make dumplings (they’re so good I should make them more often!). But it’d be interesting to try making my own wrappers sometime. Really fun post — thanks so much.

  8. Helena

    Thank you for the review and the video!

    I must make Gyozas!very surprised that it only contains flower , watter;,and salt..
    Have a nice day my dear!

  9. Pat

    Nami: This is a wonderful recipe! I’m gluten free, so adapting to GF is going to be interesting! I also try mostly to be vegetarian (lacto-ovo) (very little meat, except Chicken & Turkey- NO PORK and beef is a treat ONLY). Too expensive on Social Security, that’s for sure!
    Basically, I do Temple food, but, extremely hard to obtain tofu in this neighborhood (Spanish, Italian, some Irish- OLD QUAKER TOWN 1600’s (PA) got quite a history and I live in the “historic district” The apartment I rent in a house is over 150 years old).
    ** I agree with Minnie – tortillas & beans are wonderful food! Love THAT TOO!

    LOVE your site; Love Japanese food! Keep up the good work; you’re one FINE COOK! Thank you SO MUCH for all your hard work! Respectfully, Pat

  10. John

    Fantastic! Even though can buy these readily at the supermarket here in Tokyo greatly appreciate the recipe. Sometimes make these at home but never the Gyoza no kawa from scratch. Many thanks again.

    • Hi John! My mom never made gyoza no kawa from scratch when I was growing up, and so I never thought of making the wrappers from scratch… I always focused on the filling but not the wrappers. It has been so fun to make these from scratch since I learned how to do this. :)

  11. Craving for gyozas! I can’t find gyoza wrappers at the shops and the ones they have are too thick. Homemade wrappers are great, I have to practice rolling them nice and round. Good idea to use a cutter :)

  12. These look amazing Nami! We love gyozas and potstickers so I love that you are sharing how to make homemade Gyoza wrappers – I would love to try this one day – thanks so much for the great recipe and step by step photos!

  13. Hey Nami, These wrappers are looking awesome. I love it and shall try it soon. You are Always there with new and interesting recipes. Take care, Sonia

  14. Patty

    Love gyoza!! My mom who is full blooded Japanese would by the pre-packaged wrappers though. I guess it was just easier for her. Still was delicious. I will have to give these homemade ones a try.

    • Hi Patty! My mom neither, and I even didn’t think about trying to make wrappers from scratch. My focus had been always on the fillings. Hope you will give this recipe a try and enjoy these wrappers! :)

  15. Oh I saw this YouTube on your channel yesterday while I was adding a travel one… you are so clever. I love Gyoza but I always buy them frozen :( Shame on me!!! I will have to try making them for myself.

  16. I have always wondered how the potsticker dough is made, so thank you Nami for sharing this! We eat a lot of potstickers, but I buy the ready-made. I would love to try your made from scratch potstickers! Thanks for sharing Nami!

  17. Making dough from scratch is my mother’s talent that I wish I had. You make it look so easy in your step by step photos… I just know that it took some muscle to knead that dough. I think kneading scares me a bit. I know, I’m lazy. :) But I agree with you about knowing all the ingredients that goes into something… something so comforting about that. :)

  18. I love your marble bench. I too, like to make food from scratch and yes, it is very rewarding. I have never made gyoza wrappers though! I loved the demonstration. I bet these were gobbled up swiftly xx

  19. Trang

    Looks great!

    May I ask that can this be made with a pasta maker? I mean can I roll the dough using a pasta maker then using cutter to cut it and then re-roll the left over and continue? Would it be too thick for gyoza?

    Thank you very much 😀

  20. Homemade gyoza wrappers?! YAY that it’s vegan-friendly, thank you Nami, I’m bookmarking this! WHOOHOO!!!!!!!! I get so excited when I see gyoza recipes! Thank you, thank you, thank you Nami San!

  21. Nami I just picked up some Gyoza wrappers yesterday. I wish I had seen this before I purchased them I would have made these for sure. Great video as always. Next time I’m making my own. So easy at least the way you show it. How fun! Thanks for sharing this.

  22. Don’t you just love conquering new recipes/foods in the kitchen? That’s the one thing I love about reading food blogs, because I get inspired to try new things, I wouldn’t have ever thought of! This is great, Nami. Gyozas are one of my favorite Japanese dishes!

  23. Leah

    Thanks so much! These were so easy to make and totally worth it! My Japanese fiancé likes Japanese cooking, but I’m just learning. When I can impress him with something like homemade Gyoza it feels great! He loved them!

  24. Oh my God… is it that easy? My wife will love you… we can’t get such things here… I had no idea it would be so easy to do it yourself! Fantastic, I can’t wait to make some gyoza – thank you for sharing the recipe Nami… hope you’re having fun in Taiwan too!

  25. Nami, you make it sound so easy! When I think that most people are too lazy to prepare gyoza even with ready to use wrappers… Yours are certainly much more delicious and such a pride to have your own homemade ones!

  26. I’ve found that anything time consuming, ends up really rewarding . These loveable gyoza can be filled with almost anything and turn out terrific. Thanks Nami

  27. 私も水餃子ポストしたよ。 なみちゃんの超きれい!また海外旅行行けていいねえ。ところでなみちゃんは中国語話せるの?

    • 新しいポストのメール届きましたよ!まだ読んでないのですが、近々拝見します!楽しみ!海外旅行と言っても、台湾と日本は「里帰り」なので、バケーションって感じはないですね・・・(汗)。中国語ね、言ってることは何となく分かる時もありますが、だいたいこんな感じかなーみたいな程度。結婚したての頃に、主人には中国語よりも英語を勉強するように言われました(苦笑)。

  28. cristina

    Luv this post on these homemade wrappers! How long will they keep uncooked in the fridge…and/or can they be frozen for later use? Great share, Nami!

    • Hi Cristina! If you keep in the fridge, I’d say it’s better to use it within 3-4 days. You can keep up to a month in freezer. :) I’ll update this info in the recipe. Thank you for asking! :)

  29. syan

    Hi Nami,

    May I share with you a small trick for making the process a little shorter? When cutting the dough log, twist the log by about 90 degrees after each cut. The purpose to cut this way is that, the two side of the small dough extend in different directions. Therefore, when you put the dough cut-side up and press down, it’s quite round already. So there’s no need to round the dough first. You may view this video: from about 4’00” on.

    • Hi Syan! Thank you so much for your suggestion and sharing the video! I watched it and it makes sense. I had fun seeing how she prepared the wrappers too (especially with traditional way to round the shape of wrappers). Thanks so much again! :)

  30. I saw a gyoza wrappers recipe when I flipped through a Japanese magazine when I visited to Kyoto last time. Even I don’t know Japanese, but from the picture shown a pot of hot boiling water pour into bread flour, so your recipe is the same. I hope I have some free time to try this wrapper out. Thanks for sharing Nami.

  31. Judy

    Hi Nami, I was scratching for ideas for dinner tonight, with limited ingredients I had in my veggie crisper and pantry, decided on gyoza, which I had wanted to try for a long time but always put off thinking it too time consuming and difficult, until I chanced upon your gyoza wrapper recipe!
    Your beautiful and easy to follow video gave me the inspiration to give it a go- and tonight my husband, son and I enjoyed homemade gyoza for dinner! I loved the end result- and thoroughly enjoyed making the wrappers from scratch. It is now bookmarked as my go to gyoza recipe. I will also be trying out your other scrumptious looking recipes! Thank you!

    • Hi Judy! Thank you for writing such a sweet and kind comment! I really appreciate your feedback. I’m very happy to hear you and your family liked the gyoza recipe and tried making it from scratch. Hope you enjoy other recipes from my blog too! Thanks so much once again!

  32. Azusa

    tried this today even though it was a lot of work the end result was amazing! the wrappers are actually better than the ones that are sold in the shops, even husband was saying that they are delicious!
    will definitely make them again, when i have more time!
    wish i can get the wrapper even thinner though, i only managed about 35 wrappers using the same measurements…
    thank you Nami for your always awesome receipes!

    • Hi Azusa! I’m so happy to hear you enjoyed homemade gyoza wrappers! I think the second time will be a bit faster as you already know the trick/technique. With practice, your gyoza wrappers will be thinner. Don’t worry! I’m glad to hear your husband enjoyed it too! Thank you so much for trying my recipes! xo

  33. Queina

    Thank you for this recipe. I already make my homemade gyoza wrapper because there is no Asian store close to where I live, but I didn’t know we could freeze the wrappers !
    Do you just wrap all the wrappers in a plastic bag or do you separe each gyoza skin with plastic wrapper to prevent for sticking ?

    • Hi Queina! I have so many requests for this recipe before I shared it. They couldn’t find gyoza wrapper in their area so that’s how I tried making this recipe. :) If you use enough potato starch/corn starch, it should not stick each other – that’s how store gyoza wrappers are sold too. Make sure to remove the air before you wrap the wrappers – air contains moisture and you don’t want to include it in the package. Hope this helps! :)

      • Queina

        Thank you Nami ! This time the wrappers were quite dry, not sticky at all, so I coated them with all purpose flour and freeze them in a pile, in a freezer bag. Next time I’ll try your method.
        Can’t wait to make gyoza !

  34. CMegumi

    Hello Nami-san! I LOVE your website! I was never really able to follow my grandmother or mother’s cooking while growing up (plus too interested in eating than cooking back then) because they always told me to 目で量りなさい measure with my eyes, when I asked them how much of each ingredient. And recipes in Japanese are such a chore to read! Thank you so much for taking the mystery out of everything!

    As I live in the South of France, gyoza skins are not that easy to come by, though only recently I have found some Chinese frozen ones that are similar. I have tried your recipe twice, using different flours and I changed your technique the second time. May I tell you of the results?

    For the first time, I used Chinese “high gluten” flour, supposedly used for dumplings. I also kneaded the dough for 10 min as your recipe says. It was hard to roll out because the dough was so elastic that it kept retracting. And it was impossible to make thin. The gyozas I make had the consistency of thick and chewy mochi.

    The second time, learning that kneading the dough develops gluten, which makes it elastic, I opted to use all-purpose flour (which is naturally lower in gluten) and NOT knead it the 2nd time. I just wrapped it into logs and let it sit before cutting into pieces. This time it was SO easy to roll out super thinly!! Delicious!

    You’ll see that it is not necessary to knead and the results might be even better.
    Thanks for your website!!

    • Hi Megumi-san! Thank you so much for your kind feedback, and I’m sorry for my late response.

      My mom was the same way – she never measured ingredients precisely too, so I remember how she prepared and cooked them, how did they taste, etc. That’s one of the reasons why I started my blog – to record all my recipes for my children as I didn’t have such “family cookbook” from my mom.

      Glad to know you tried making gyoza skin! Living in California where Asian food/ingredients are pretty easy to find in a local store, it’s hard to imagine what kind of food/ingredients are hard to find elsewhere. I actually received many requests for gyoza wrappers, which is why I decided to learn myself from the websites (link in Note section). Otherwise, I probably didn’t even think about making gyoza wrappers from scratch.

      Thank you so much for sharing your tips!! They are helpful for me and other readers here. I learned from other European readers that flours are very different in Europe. Bread flour here is very different there, etc. I’m not sure what All Purpose Flour means in European countries, but it’s the most common flour we use here. If you see the Japanese link (in Note section), they recommend 中力粉. I only kneed one time at Step 5 and don’t kneed twice. Do you mean that kneading 10 minutes is long?

      • Megumi

        Yes! After I made the ball, I wrapped it up into logs WITHOUT kneading them at all! Then I followed the rest of your instructions. Here in France, Type 55 is all-purpose with low gluten. Type 45 is pastry flour with more gluten. It’s better to use the type 55 and not knead to easily roll out non-elastic, thin skins.

        Now, I am going to try to find azuki beans to try more of your recipes! :-)

  35. Sarah

    Thank you SO MUCH for posting this! I used your recipe for the wrappers and filling. My husband was bowled over by these gyoza and said they were just like the ones his Japanese grandma makes! I’d say anyone with some cooking skills can make them well. Yay for gyoza!

    • Hi Sarah! I’m so happy to hear you liked this recipe! I’m flattered that your husband enjoyed this recipe and thought the gyoza are just like his grandma! Thank you for your kind feedback. :)

  36. anonymas

    add more water like 1 cup to the dough instead of just the half cup (120ml-150ml) the dough doesnt stick together with the half cup but with the whole cup it actually looks like dough :)

  37. Teresa Dal Cengio

    wow never thought you ‘could’ make these wrappers from scratch….lol….but only because it hadn’t really occurred to me… this…will try this….and love all the details and pictures.

    • Hi Teresa! Isn’t it great? I also never thought of making the wrappers from scratch as I can get them easily in Japanese supermarkets. However, it’s fun, delicious, and preservative-free when you make them from scratch! :) Hope you enjoy this recipe!

  38. Evelyn Jepson

    this is pretty cool. I am going to try to make some, and freeze ahead. As with Ukrainian Pirohi wrappers, made a little differently…but the cornstarch between the layers is a good point for them too. Half the work of things with a lot of labour is making one part before hand, then you only have to make the fillings, and it goes together really fast. Its nice that the ingredients are so handy also, already in the pantry.

  39. Watching your video on how to make Gyozas makes it look so simple. We live in the South of France and Gyozas is one of the things I miss most of our time abroad. Thanks for sharing, I will be following your instructions and having a go for sure. Maite.

    • Hi Maite! I hope you enjoy making homemade gyoza! The gyoza skin is much softer than packaged one (as it’s freshly made dough), but the process is very easy and I hope you enjoy making this! Thank you so much for your feedback! :)

    • Hi Emma! I bought a round cookie cutter set a long long time ago, probably from Sur La Table. But you can find it anywhere including Amazon. If you don’t want to spend money for one time use, you can use a can (like tomato can, etc) etc. It’s pretty good size. :)