Easy Japanese Recipes

Gyoza Wrappers 餃子の皮の作り方

Homemade Gyoza Wrapper Recipe | Easy Japanese Recipes at JustOneCookbook.com

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 JustOneCookbook.com

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 Cookbook.com

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

As always, thank you so much for reading!  I hope you enjoy making gyoza wrappers from scratch!

Gyoza Wrapper Recipe
 
Prep time
Total time
 
Author:
Serves: 42-44 wrappers (thin wrappers)
Ingredients
  • 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
Instructions
  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.
Notes
The tip on how to accurately measure flour is from JustaTaste.com.

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.

 

Leave a Comment


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  • Kristy February 19, 2014, 12:13 pm

    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!

    Reply
  • A_Boleyn February 19, 2014, 12:15 pm

    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. :)

    Reply
  • Raymund February 19, 2014, 12:50 pm

    I never knew it was that simple :)
    Thanks for the share

    Reply
  • Laura (Tutti Dolci) February 19, 2014, 12:51 pm

    Beautiful pictures and video, Nami. You make it look so easy! :)

    Reply
  • Minnie@thelady8home February 19, 2014, 1:04 pm

    I make a lot of tortillas and wrappers by hand. It’s fun, though a lot of work. It’s easier and more fun when you have company.

    Reply
  • Alessandra Zecchini February 19, 2014, 2:23 pm

    I love Gyoza (the vegetarian ones) but I always buy the wrappers in Asian stores. Now I know how to make them, thank you Nami :-)

    Ciao
    Alessandra

    Reply
  • Monica February 19, 2014, 2:24 pm

    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!

    Reply
  • Maureen | Orgasmic Chef February 19, 2014, 3:03 pm

    I’ve always bought my wrappers but how fun is it to see you making your own. The finished ones look smashing!

    Reply
  • Megumi February 19, 2014, 3:50 pm

    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!

    Megumi

    Reply
    • Nami February 19, 2014, 10:03 pm

      Thank you Megumi! :)

      Reply
  • Sandra February 19, 2014, 4:02 pm

    Thank you for the recipe. Now I can’t wait for the weekend! :-)

    Reply
    • Nami February 19, 2014, 10:06 pm

      Hi Sandra! Hope you enjoy! :)

      Reply
  • Megumi February 19, 2014, 4:09 pm

    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!!! :D

    Reply
    • Nami February 19, 2014, 10:04 pm

      No problem at all – I made the links a little bit more obvious. :D

      Reply
  • Lorely @ Butter Love Affair February 19, 2014, 5:20 pm

    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! :D Yours look perfect!

    Reply
  • John@Kitchen Riffs February 19, 2014, 6:12 pm

    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.

    Reply
  • Terra February 19, 2014, 7:06 pm

    Now this recipe looks fun to make! My hubby would go crazy with this recipe:-) I love that you share videos for these recipes now! Hugs, Terra

    Reply
  • Helena February 19, 2014, 9:54 pm

    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!

    Reply
    • Nami March 5, 2014, 6:41 pm

      Thank you so much Helena! I didn’t realize that it has short list of ingredients and is easy to make! :)

      Reply
  • Pat February 20, 2014, 7:10 am

    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

    Reply
  • Elizabeth @Mango_Queen February 20, 2014, 9:25 am

    Your video instructions made it look so easy to make gyoza from scratch. Now I’m inspired. I will try this recipe following your helpful tips. Thanks for sharing, Nami. You also made me so hungry for lunch!

    Reply
  • Evelyne@cheapethniceatz February 20, 2014, 10:53 am

    I do love basic recipes like this as well. I have never made gyozas (yet) but now want to do the whole thing from scratch. That stuff is sooooo good.

    Reply
  • Choc Chip Uru February 20, 2014, 12:26 pm

    What a lovely treat, these wrappers look delicious :D

    Cheers
    Choc Chip Uru

    Reply
  • Judit & Corina February 20, 2014, 1:56 pm

    Oh Nami, your Gyoza wrappers look so perfect and easy! Thank you for the great video tutorial and hope to try it soon:)
    Cheers,
    J

    Reply
  • The Ninja Baker February 20, 2014, 4:40 pm

    面白い!いつも餃子の皮は店で安く買いますが、手作りですると本当に豪華な食べ物になりますね。
    (笑)拍手、拍手!

    Reply
  • John February 20, 2014, 6:02 pm

    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.

    Reply
    • Nami February 24, 2014, 5:49 am

      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. :)

      Reply
  • Julia | JuliasAlbum.com February 20, 2014, 10:32 pm

    Love your attention to detail and these wonderful step-by-step photos – they are really helpful and beautiful, too! I love gyoza and always order it Japanese restaurants!

    Reply
  • Fern February 20, 2014, 11:03 pm

    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 :)

    Reply
  • Kelly February 21, 2014, 4:36 am

    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!

    Reply
  • Michelle/Mickle in NZ February 21, 2014, 5:16 am

    Thank you so much for this filmed lesson – great info for making these and I can adapt it for scallion panckes too!

    Reply
  • sonia February 21, 2014, 6:23 am

    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

    Reply
  • Patty February 21, 2014, 6:38 am

    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.

    Reply
    • Nami February 24, 2014, 5:52 am

      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! :)

      Reply
  • Muna Kenny February 21, 2014, 10:33 am

    I saw the video before coming here, and couldn’t believe how simple and easy it is to make Gyoza! Bookmarked it and no more buying from the store. Thank you Nami :)

    Reply
  • Gourmet Getaways February 21, 2014, 3:30 pm

    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.

    Reply
  • Denise Browning@From Brazil To You February 21, 2014, 4:20 pm

    You make the process look easy, Nami! It reminds me pasta from scratch but then, when you cut the dough reminds me a dumpling– gnocchi. After stretching the dough, reminds me empanadas. :) Interesting recipe!

    Reply
  • mjskit February 21, 2014, 7:15 pm

    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!

    Reply
  • Ramona February 22, 2014, 5:55 am

    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. :)

    Reply
  • Dedy@Dentist Chef February 22, 2014, 6:09 am

    Damn, you made me missing my homemade dumpling again Nami…
    nothing better and as fresh as homemade dumpling skin!

    Reply
  • Hotly Spiced February 22, 2014, 2:43 pm

    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

    Reply
  • Trang February 22, 2014, 4:23 pm

    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 :D

    Reply
    • Nami February 24, 2014, 4:33 pm

      Hi Trang! Sure, as long as you can roll out very thin. I don’t own a pasta maker so I can’t tell. It will be much easier if this works! :)

      Reply
  • rebecca February 22, 2014, 7:45 pm

    looks so good :-) congrats on all your success

    Reply
  • rika@vm February 23, 2014, 5:55 am

    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!

    Reply
  • Vicki Bensinger February 24, 2014, 8:14 am

    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.

    Reply
  • easyfoodsmith February 24, 2014, 8:58 am

    They are easy peasy and certainly so much fun to make!

    Reply
  • Valerie | From Valerie's Kitchen February 24, 2014, 9:08 am

    Fantastic step-by-step video, Nami! It seems much less intimidating after watching you do it. I wish I could fast forward myself in my kitchen :)

    Reply
  • Mich Piece of Cake February 25, 2014, 1:06 am

    That looks easy enough!

    Reply
  • Kitchen Belleicious February 25, 2014, 10:02 am

    i never ever ever thought I could actually make my own! You are so amazing. I love using the wrappers for pasta dishes and desserts. So glad to know this recipe existed

    Reply
  • Lynna February 25, 2014, 7:54 pm

    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!

    Reply
  • Leah February 25, 2014, 9:52 pm

    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!

    Reply
    • Nami February 26, 2014, 12:09 am

      Hi Leah! I’m so glad you tried this recipe and liked it. Thank you so much for your feedback! :)

      Reply
  • cquek February 26, 2014, 8:32 am

    i love gyoza, especially with ramen.

    Reply
  • Charles February 26, 2014, 2:11 pm

    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!

    Reply
  • Choc Chip Uru February 26, 2014, 3:17 pm

    Gyoza is on my bucket list to try, maybe I should use your recipe :D

    Cheers
    Choc Chip Uru

    Reply
  • Sissi February 27, 2014, 2:38 am

    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!

    Reply
  • Amira February 27, 2014, 8:27 am

    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

    Reply
  • nipponnin February 27, 2014, 9:34 am

    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?

    Reply
    • Nami February 27, 2014, 10:55 pm

      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)。

      Reply
  • Cindy February 27, 2014, 12:59 pm

    Nothing like making your own skins. So much better than store bought. Thank you for a simple and easy recipe!

    Reply
    • Nami February 27, 2014, 10:56 pm

      Hi Cindy! Yeah that’s true! Thank you so much for reading my blog. :)

      Reply
  • cristina March 2, 2014, 12:40 pm

    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!

    Reply
    • Nami March 4, 2014, 9:25 am

      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! :)

      Reply
  • Ella-HomeCookingAdventure March 3, 2014, 5:54 am

    Ohh.. these are looking soo good!! I love working with flour, making dough recipes.. I will definitely have to try this recipe too:)

    Reply
  • Holly | Beyond Kimchee March 3, 2014, 3:32 pm

    Love your tutorial on making theseg yoja wrappers. I am sure they taste far better than the store-bought.

    Reply
  • syan March 4, 2014, 11:23 am

    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: http://www.youtube.com/watch?v=5Ilx9cpFewA from about 4’00″ on.

    Reply
    • Nami March 5, 2014, 6:43 pm

      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! :)

      Reply
  • Liz March 5, 2014, 9:42 am

    If you can make these, Nami, you’d be a master at rolled out sugar cookies!!! Well done, my friend!!!

    Reply
  • Katerina March 6, 2014, 1:25 am

    Playing with dough is always fun! Beautiful gyoza!

    Reply
  • WearEatLove March 6, 2014, 3:39 pm

    Your blog is a true inspiration! Love the recipes, have to lear how to cook japanese food!

    Reply
  • Sonia aka Nasi Lemak Lover March 6, 2014, 11:52 pm

    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.

    Reply
  • Purabi Naha | Cosmopolitan Currymania March 7, 2014, 10:44 am

    I always make the gyoza dough from scratch. It gives you a thrill that you are making the entire dish from scratch. The video is very useful, Nami. Loved the pictures too.

    Reply
  • ATasteOfMadness March 7, 2014, 1:35 pm

    I have always wanted to make gyoza, but was too scared. These are some very detailed instructions that I feel like even I can make these! Thanks for sharing!

    Reply
  • aileen March 8, 2014, 6:00 pm

    Can you freeze the gyoza wrappers? Also, how long can you freeze it for?

    Reply
    • Nami March 8, 2014, 11:09 pm

      Hi Aileen! You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. :)

      Reply
  • Chantal March 13, 2014, 6:13 am

    Hi Nami

    Thank you for this recipe. I usually buy gyoza wrappers but I now gonna do them by myself!

    Chantal

    Reply
    • Nami March 14, 2014, 1:18 am

      Hi Chantal! I hope you enjoy these homemade gyoza wrappers! :)

      Reply
  • Judy July 8, 2014, 8:51 am

    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!

    Reply
    • Nami July 9, 2014, 1:31 am

      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!

      Reply
  • Azusa November 15, 2014, 6:38 pm

    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!

    Reply
    • Nami November 16, 2014, 10:35 pm

      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

      Reply
  • Queina November 20, 2014, 12:57 pm

    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 ?

    Reply
    • Nami November 21, 2014, 5:23 am

      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! :)

      Reply
      • Queina November 22, 2014, 6:50 am

        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 !

        Reply
        • Nami November 23, 2014, 7:53 pm

          I hope you enjoy making Gyoza! :) Thank you for your response!

          Reply
  • CMegumi December 3, 2014, 3:13 am

    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!!

    Reply
    • Nami December 6, 2014, 1:21 am

      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?

      Reply
      • Megumi December 16, 2014, 3:41 am

        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! :-)

        Reply
        • Nami December 16, 2014, 11:17 pm

          Thanks so much for letting me know! I have to try it out next time.

          Hope you enjoy making anko! :)

          Reply