Let’s make 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 wrappers are not one of those things that I usually make from scratch. While everything homemade is best in the ideal world, who has the time when you can easily buy them from grocery stores?
It wasn’t until when I took upon the challenge of making homemade gyoza wrappers that I realized it wasn’t as daunting and difficult as I’ve thought. You’ll need only salt, water, and flour! The experience is so rewarding that I know you’re going to enjoy making your own gyoza wrappers too.
Watch How to Make Gyoza Wrappers 餃子の皮の作り方
Making gyoza wrappers from scratch is easy and fun, just need salt, water, and flour!
Differences between Japanese gyoza & Chinese potstickers
Japanese gyoza is very similar to Chinese potstickers. The main differences are in the size and thickness of the dumpling wrappers. Chinese potstickers’ skin is typically thicker and the dumplings themselves are larger than gyoza.
If you are able to buy gyoza wrappers locally and want to save time, you can hop straight over to my Gyoza Recipe here.
Homemade gyoza wrappers can be time-consuming, but I find the process extremely fulfilling and calming. Save it for the weekend or on an unhurried evening when you can enjoy the experience. Or make it a fun activity to do with family or friends. Gyoza party, anyone?
The beauty of the homemade wrappers is they are tender and fresh tasting, making them so much pliable to fold your filling. Also, there are no preservatives you have to worry about.
It pleases me more than anything to see my family devouring the gyoza I made from scratch. It’s worth the time!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Have you tried making gyoza wrappers from scratch? All you need is salt, water, and flour! It's that easy. You can either follow the written recipe or watch the cooking video for visual instructions. And enjoy this fun, rewarding process!
- 2 cups all-purpose flour (plain flour) (240 g; or 120 g bread flour + 120 g cake flour; See Notes)
- ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- ½ cup water (Just boiled, should be around 120-150 ml, use more if necessary. Different brands of flour will absorb water differently, please adjust the amount of water if necessary.)
- potato starch/cornstarch (or flour for rolling and dusting; if you're going to freeze udon noodles, you may want to use potato starch/cornstarch as the flour tends to be absorbed by udon noodles and stick to each other.)
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Gather all the ingredients.
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Before you start, you need to accurately measure flour. If you don’t have a kitchen scale (I highly recommend getting one like this), stir the flour in the bowl, scoop it up with a spoon, sprinkle into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour should be close to standard 4.25 oz (120 g) per cup.
- Sift the flour into a large bowl.
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Add salt to just-boiled water and mix until completely dissolved.
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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.
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Transfer the dough to the work surface and knead the dough for 10 minutes.
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After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.
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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.
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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 a slightly different size.
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It's super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
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For each piece of dough into a ball shape.
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Press the ball onto the work surface.
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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.
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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. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten.
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[Optional] If you want a perfectly round shape for your wrappers, press down the 3-inch (8 cm) cookie cutter and remove excess dough. If the dough rolls back, leave it for a few seconds, and cut out. 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.
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Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Make sure to the wrappers covered with a 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.
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You can keep gyoza wrappers 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.
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For gyoza recipe, 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.
Editor’s Note: The post was originally published on February 19, 2014. It’s been updated and republished in July 2020.
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 Amazon.com. This post may contain affiliate sales links, please see privacy policy for details.
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
Hi Pat! In the past I researched on GF version of gyoza wrappers and came across to this site, which seems like a great GF recipe.
http://www.vietworldkitchen.com/blog/2011/10/gluten-free-pot-stickers-recipe-2.html
Thank you so much for your kind words and for following my blog. 🙂
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! 🙂
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 😀
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! 🙂
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!
Hi Leah! I’m so glad you tried this recipe and liked it. Thank you so much for your feedback! 🙂
Nothing like making your own skins. So much better than store bought. Thank you for a simple and easy recipe!
Hi Cindy! Yeah that’s true! Thank you so much for reading my blog. 🙂
Can you freeze the gyoza wrappers? Also, how long can you freeze it for?
Hi Aileen! You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. 🙂
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!
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
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! 🙂
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 !
I hope you enjoy making Gyoza! 🙂 Thank you for your response!
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?
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! 🙂
Thanks so much for letting me know! I have to try it out next time.
Hope you enjoy making anko! 🙂
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. 🙂
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 🙂
Glad to hear that worked out for you! 🙂
wow never thought you ‘could’ make these wrappers from scratch….lol….but only because it hadn’t really occurred to me…..love 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!
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.
Hi Evelyn! I usually make everything at once, so I haven’t actually frozen the wrappers myself, but I heard it works. 🙂 I love Pirohi too!
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! 🙂
where can i buy a cheap cookie cutter?
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. 🙂
Ditto to the other comments I read; thanks. I did enjoy the video’s.
Thanks so much John!!
Hi Nami,
I made few attempts so far to make gyoza wrappers but only after followig your recipe it was successful. I got 68 wrappers all together. Using pasta machine made it even easier to get them extra thin. Thank you!
Hi Kasia! That’s awesome! Thank you so much for your kind feedback, and I’m really happy to hear yours came out well! Thank you!
This is amazing. I never knew the recipe would be so easy. But in my region it’s quite hard to find potato starch, can i replace it with other flour? Corn starch or tapioca perhaps? Since it’s just for dusting, does it have to be potato starch? I’ll be so glad if you can answer my question. Thank you ☺
Hi Hikari! Yes you can use corn starch instead of potato starch. Hope you enjoy!
Thank you for the recipe. It is very instructive and informative.
I made my gyoza wrapper following to your instruction. Make two logs and each log is cut int to 12 pieces as your instruction says. How these become 42-44 wrappers? I made only 27 or 30 at most. I think it would be better to cut each log into 20 pieces for making 8cm wrappers, not 12 in first place. However, will these become too thin? ( I don’t know )12 pieces make gyoza very thick so I made 9cm wrappers.
I used strong flour and plain flour half and half and measured them precisely. Even after collecting scraps, I don’t think it makes double amount. the calculation doesn’t make sense. The amount of preparing the filling is based on this?
I really enjoyed your recipe.
Thank you very much.
Junko
Hi Junko! I write precise recipes and always measure. I still measure ingredients even after I post it (and I make just for my family) so that my recipe is always accurate. I’m thinking my wrappers are thinner and I use all my dough without wasting it (just keep rolling out the leftover dough). At step 14, I cut out into perfect round shape by a cookie cutter and this is 8 cm. I don’t roll out to be 8 cm, the end product is 8 cm gyoza wrappers. Hope this helps? Dough might be tougher if moisture evaporate more (like I’m in California and it’s pretty dry), so water might need to be adjusted if you are in different climate (which is why I put 120-150ml – i can’t be same everywhere).
Thanks so much for your feedback. I’m glad you enjoy my recipes! 🙂
Is there any reason not to just roll out all the dough and cut all the circles quickly (like ravioli) instead of one at a time? I was under the impression Japanese cooks do them one at a time because they don’t cut them, but rather roll them to size individually (this is what my Japanese mom does but it’s hard to perfect and takes forever). My dad is Italian and the ravioli method would be so much faster!
Hi Suri! Thank you for your question. It made me realize that my instruction wasn’t clear so I edited my recipes at Step 13 and 14. Normally, if you don’t care about the perfect circle shape of the wrappers, you don’t have to go through the cookie cutter process. You just roll out to a circle-like shape, and move onto Step 15. However, I wanted to suggest if they want to make a nice shape, you can cut out with a cookie cutter. Therefore, we don’t do ravioli style. 🙂 Plus, technically, the outer layer of the circle should be thinner than center. That’s how dumpling wrappers should be… not equal thickness. But that’s more advanced. 🙂
Beautiful instructions and presentation! I’m making these tonight and can’t wait to get started. Thank you!!!!! xoxo Arigatou gozaimasu!
Hi Simone! Hope your Gyoza turned out well. Arigato for your kind words and for trying my recipe! 🙂
Hey, Nami! I have those exact plates that your gyoza are pictured on (the Japanese ‘cracked torquiose’ plate set). I eat my sashimi on that set. Looks amazing, doesn’t it. 🙂
Can’t wait to eat gyoza again! I want to try and make a gluten free version for my friend, but I’m not sure how to do this at the moment.
HI Natalie! Ohh that one is from Sur La Table maybe I purchased 2-3 years ago. I have the soy sauce dipping dish too! I love turquoise color… 🙂
I’m not expert in GF gyoza wrappers. I don’t know if the same recipe works with GF flour. I wish I could tell… I think you might need to play with the flour and see if you could make a similar dough…
Trying to figure out how you get 42-44 wrappers.
When I do the “math” i see 2 logs getting cut into 12 pieces. That equals 24. Are you also cutting each piece in half?
( I saw one commenter got 35 wrappers – so again, I’m mystified.)
Hi Isabelle! As I mentioned in the recipe, you can try to cut each log into 12 pieces but the number may vary depending on the log length and width (one log might be 15, the other might be 14 for example). Also, I keep re-rolling the dough until the last piece of dough is completely used (I never throw away dough). I roll out the best I could to make thin wrappers as Japanese gyoza wrappers are pretty thinner than Chinese potsticker wrappers. When I make recipes, I always measure and count and take notes, so I’m confident I made 44 wrappers, but I think the last 2 were not “ideal” wrappers, so I wrote 42-44. If I could roll out thinner on some of the dough, I might have made 44 nice wrappers. 🙂 Hope “mystery” was solved. 🙂
made these last night. Delicious (not to mention that I impressed the pants off my family!)
I got 32, but my rounds were probably about 4 inches in diameter. – I started out with the cookie cutter, but ditched it quickly (I found re-rolling the scraps cumbersome) & used the rolling out method I’ve seen on a few other videos (rolling in to half way, turning and repeating).
I’ll just cut my chunks smaller in the future.
Thanks for the video & reply!
Awesome!! Great job! I think you’re way more advance. Cookie cutter technique is for beginners (so they know they can make a round shape), but what you saw on other videos are traditional way. When I made steamed bun (Nikuman) recipe, i didn’t use the cookie cutter, and I think everyone got a bit worried if they can make it into round shape. For homemade, it doesn’t have to be perfect. 🙂 I’m happy to hear you impressed your family! 🙂
And by the way – I Instagrammed my gyoza and used the hashtag #Justonecookbook 😀
I saw it!! They look perfect! Thank you Isabelle!
thank you for posting this recipe ! it is difficult to find halal gyoza in london, therefore i am planning to make them from scratch. in order to save time, can i roll out the dough into a big circle and then use a round cutter ?
Hi Brinacyl! Yes, you can do that. and if you have a pasta machine, I think it can be done fast too. 🙂 Hope you enjoy!
I just made this, and they were yummy, but I only got 24 wrappers. Did I miss something?
Hi Janna! Probably our thickness is different. I used 8 cm (3 inch) diameter cookie cutter, and I roll out pretty thin (Can you see in step 14?), and I do not throw away the leftover dough. I use the enter dough without throwing away. 🙂
Hi Nami
I made the first batch of wrappers yesterday and my family enjoyed it so much that I do not think I can ever go back to store-bought wrappers!
My 2nd batch is proofing as I write!
Thank you for introducing us to the recipe!
Regards, Aileen
Hi Aileen! I’m so happy to hear you and your family enjoyed the recipe! Thanks so much for writing your kind feedback. 🙂
If I wanted to buy gyoza wrappers in a store, which ones do you recommend? I love making them by hands but sometimes I’d like them premade.
Hi Cine! I use this gyoza wrappers (https://www.justonecookbook.com/pantry_items/gyoza-wrappers/) or Myojo gyoza wrappers that are slightly bigger…
https://www.instacart.com/russo-s/products/162201-myojo-gyoza-potsticker-wrappers-10-oz
Couldn’t find G.zoa dough at the store, or the wrappers. After going on the internet, I found your easy recipe for making them. I will not chase around in stores, will make yours. Thanks
Hi Susan! I’m so happy to hear you tried making the wrappers from scratch! I hope you enjoy making gyoza. 🙂
I just use leftover pasta dough for mine. Much of the rolling is done by my pasta roller attachment for my KitchenAid.
Hi Douglas! Good idea to make two kinds with one dough! 🙂
This recipe did not work at all. Wasted 30 minutes messing with the dough and then tossed it because it did not work out as the recipe dictates. Not very happy at all.
Hi Ethan! I’m sorry to hear yours didn’t come out well. Which part was the issue? I’ll be happy to check what went wrong.
I made some yesterday and it was wonderful! The dough is easy to work with and the texture is amazing.
Thank you for the great recipe. ????
Hi Rin! So happy to hear that. Thank you for your kind feedback! xo
Hello Nami,
This recipe was great! We double the recipe so it can work in our stand mixer. (3 times it if we use the commercial mixer) – and only need to add a few teaspoons of water to compensate for the work. My wife is also Japanese – her mother is “fresh off the boat” lol. They love the results.
The twist we added – is to use leftover pork chops minced fine – julienned kimchi / sage leaves – yes it sounds strange – and we make them into a spring / eggroll of sorts.
We pan fry them for our friends who are hard core beer drinkers and let them do what they want lol.
Roll it thin – let them “leather” a bit in the fridge – and they can take “finger food” to a different level.
On another path – they make great dumplings – using monk fish – green onions and shallots – cooked into a garlic butter simple cream sauce.
Sorry for the rant – but it shows that your recipe can cover so many ideas.
Thanks
Greg
Hi Greg! Thank you so much for trying this recipe! And haha, your mother in law and I are “fresh off the boat”. 😀 I loved reading what you did and thanks for sharing it with us! Really inspiring and fun, and it shows how true cook you are! Thank you for writing the feedback! 🙂
Thank you so much for this video for making the potstickers dough from scratch! I so appreciate watching how you folded the dumpling too. Now I get it! No cook book can explain as well as your video demonstration can. You are a potsticker life saver! Thank you so much!
Hi Pey-Lih! Aww I’m so happy to hear the video was helpful. Thank you for your kind feedback! 🙂
Do you think corn flour (masa) would be a decent substitute for AP flour?
Hi Desiree! I’m sorry but I have never tried this recipe with it, so I can’t tell.. If you end up trying, let me know if it worked. 🙂
Great recipe! Only, the amount is a bit confusing – It says this will make 42 wrappers, but following the instructions, it will make only 24. Is it supposed to be 42? If the 12 pieces in step 9 were halved, it would make 48 wrappers. I’ve made just the 24, as in the instructions, but I don’t know if they are too thick.
Hi Eeva! Yes, each log is cut into 12 pieces, but as you see in step 15, I cut out into perfect round shape, and I re-roll these leftover and use it all up until all the dough is used. No waste. That’s why the total number is not 24. I also make pretty thin gyoza wrappers for my preference. Hope this makes sense…
Hello
Can you freeze these??
Hi Lili! Yes you can. 🙂
Using the cookie cutter is a good idea. I had a hard time to make it round and even. Thank you.
Hi Miho! For those who have difficult time making into a perfect round shape (like myself), having a cookie cutter is relieving. 🙂
Hi Namiko, thank you for the recipe. tried your gyoza recipe for dinner yesterday and my family loves it! However i have problem to keep the gyoza wrapper in round shape. The wrapper would stick on the counter top when i tried to lift it up after i cut it with a cookie cutter. Then the round shape would have gone as I tried to ‘peel’ it from the counter top. Or, the cut wrapper shrunken from the cutter ring. It didn’t help when i dust the bottom surface with starch. The wrapper would then get folded when i rolled it with rolling pin. How do you overcome this?
Thanks a lot and wish you a bright week ahead.
Hello! From what you wrote, I would suggest letting the dough rest for sometime before you roll or stretch it. You need to let the gluten relax again before shaping. Hope this helps? 🙂
Dogie recipe says it makes 42, but looking at the recipe it seems like it would only make 24?
Also why does it matter how accurately the flour is measured if you just add more water anyway?
Hi Clancy! So sorry, I didn’t realize your comment till I was checking my own recipe to make the wrappers today. Today I made 40 wrappers using this recipe. First of all, do you use a cookie cutter to cut out? Or you roll out to make a round shape? Depending on it, the number of wrappers changes. I updated the “yield” section to make it clear that it’s 3-inch wrappers. I think 38 to 42 is possible if you think out the dough. Japanese gyoza wrappers are pretty thin. And probably depends on the water the number fluctuate. I could add a bit more water and if I did, I probably made 42 easily. Hope this helps….
Without the scraps, you would make 24 wrappers. How does one get extra 14 to 16 wrappers out of the scraps? By the way this recipe for wrappers are best I have tried. Arigato for publishing.
Hi Sumi! I often make this recipe, and I can make 38 to 41, or 42, depends on the day and that’s the number when I use up all the dough (keep rolling up the scraps until it’s gone). Since my least number is 38, I use the number for this recipe. Probably the thickness of wrapper is different between mine and yours, if you also use 3-inch diameter. Japanese gyoza wrappers are thin, compared to chinese potsticker wrappers.
Hi, I’m here from my dear friend Sissi’s blog. I made this recipe, but cut it in half. It is by far, the best wrapper recipe I have made so far. The dough was forgiving and easy to roll (mind you, I cheated and rolled it from 1-5 on my KitchenAde Pasta maker). Mine were probably thinner than yours because from half of the ingredients, I yielded 24 wrappers.
Hi Eva! Welcome to my blog and I’m so happy to hear you came from Sissi’s blog and tried this recipe! Thanks for trying! I am jealous of your KA pasta maker… one day I want to get one! Glad to know you can make it even thinner – I truly wish mine was thinner too! Thank you for your kind feedback. xo
Can I sprinkle flour on the dough instead of potatoes starch?
Please let me know by e -mailing me at midnight0675@frontier.com
I am glad I found your recipe for homemade potatoes dumpling dough.
Hi Heather! Yes you can, but I had never tried… Hope you enjoy!
Hi good day I am a Chef off shore in Trinidad had some Goyza akins onboard and was wondering its best use. Does the thickness of the Goyza skin has a big difference than the Chinese potstickers if use for the same recipe.
HI Andy! Chinese potsticker wrappers tend to be much thicker and more doughy but Japanese ones are thinner and the end result is more crispy and not doughy at all. So yes, there is a difference. 🙂
Hi there! I’ve been experimenting on making dumpling wrappers recently but had trouble keeping completed wrappers from sticking to surfaces or other wrappers. I tried dusting each wrapper with additional flour before stacking but found that they eventually stick together and I’d have to redo the whole batch. Was also wondering whether this might be because I’m in the tropics where it’s extremely humid. Would using a different flour (like cornflour) for dusting make a difference, or should I just learn to make the wrappers faster so they don’t have a chance to stick? Thank you.
Hi Omar! I use potato starch for dusting wrappers, not flour. I feel like the texture is drier and smoother, while flour is more dump. Have you tried it before? I think cornmeal would work too, but when you use it, you really want to get rid of it while potato starch can be consumed okay when you make gyoza.
This is my most favorite recipe ever! Thank you for sharing.
Hi Isa! I’m so happy to hear that! Thank you for trying this recipe!
I made these yesterday with my mom and they were perfect. She made the filling while I rolled the dough then we shaped the gyoza together. We look forward to trying the earl grey cake next. Thanks for sharing your recipes with us.
Hi Drew! I’m so glad to hear your wrappers came out well! That’s a fun project together. I should ask my kids to follow my recipe while I make the filling! 😀 Thank you for inspiring me!
Hi! My friend is hosting a gyoza party next week and I am in charge of the dough! Can I prepare it up to the two logs and then leave them overnight or for 24 hours?
Hi Tara! I’ve never done it before, but I’m a bit worried about losing the moisture content while you wait for overnight. It gets dry out in the fridge. I’ve never left the logs of the dough before… so I can’t tell you for sure… Sorry…
Thanks for your response! I’ll bear that in mind when planning. Cheers!
Finally made it after looking through the page a few times. It was very easy to make – a stand mixer helps a lot to mix the dough together. I had trouble managing some thickness of the dough. The super thin ones tend to stick together and makes it difficult to handle. That said, I was able to make 37 dumpling wrappers (weighed each between 11-13g) and it was absolutely delicious! Thank you!
Hi Christina! I’m so happy to hear you gave this recipe a try and enjoyed it! Thank you for your kind feedback! xo
Congratulations!!
God bless your hands and thanks for share
your recipes.
Hugs!🌷🤗🌷
Thank you for your kind feedback, Abigail!
Great recipe! Just one questions: is it possible to freeze the discs, or it’s better to make dumplings and then freeze them? Thanks a lot!!!
Hi Leonardo! Yes, you can freeze the wrappers. If you wrap the gyoza already, flash-freeze them first on a tray (so it doesn’t stick each other) and once frozen, transfer to a bag to freeze. 🙂
I like this recipe, I use it always when I make gyoza, this time for the whole recipe I had 26 of 3,5″ wrappers, maybe mine are a little bit thicker but I don’t mind 🙂
Hi Emilia! I’m so happy you like my recipe! Thank you for always using it! 🙂
The Japanese site you reference no longer is accessible through your link.
Hi Nikki! Oh wow, Yahoo GeoCities got canceled. Sorry, I don’t know what happened to the site anymore. 🙁
Hi, how long do you cook it?
Hi Cara! Roughly 3 minutes. Please see the detailed recipe here: https://www.justonecookbook.com/gyoza/ 🙂
This is a GREAT recipe. Sometimes I make a half order.
Hi Catherine! Thank you so much for your kind feedback. I’m so happy you enjoy the recipe! 🙂
Hi Nami,
I’m a home cook based in Sydney. I just wanted to say thanks for all the great recipes. I’ve found so many of them very helpful, and they’re always reliable, fun, and delicious.
Thanks again!
James
Hi James! Thank you so much for your kind feedback. I’m so happy you enjoy my recipes. Thank you!!!
I made Gyoza today with pork filling. First time EVER at 64. Your recipe was easy to follow and most importantly was delicious. I watched your video after making the first 12 and fine tuned the next lot. Hubby was really impressed. Loved all the flavours.
We had vietnamese rice oaoer rolls to accompany them.
Thank you from our taste buds.
Hi Marcy! I’m so happy to hear you and your husband enjoyed this dish! You have no idea how much your kind words mean to me! 🙂 Thank you for trying my recipe!
Never buying the premade wrappers again! This recipe was spot on! Unlike the store bought ones that feel like film after cooked, the homemade wraps even rolled out very thin still retained a great texture. These are just like the chinese restaurant version except you can roll them thinner to alleviate that doughy texture and not skimp on the filling as they sometimes do. Will be making my second batch to freeze or who am I kidding. My family and I will devour those as well lol
Hi Ariel! Hahahaha! It’s hard to save for later, isn’t it? I can relate! Thank you so much for your kind feedback and I’m so glad yours came out well! Thank you for trying this recipe. Your kind words made me happy! xo
Hello Nami,
I have been wanting to make my own gyoza wrappers ever since I traveled to Japan two years ago. I made your recipe yesterday in fact and was very pleased with the results, though my folding technique needs a lot of practice;) I have a question. When I cooked the gyoza, some of the dumplings either filled with air and puffed up or they deflated and did not maintain their original shape. What could be the reason for this?
Hi Alejandro! Thank you so much for trying this recipe! While many people in Japan like the convenience of gyoza wrappers from the stores, I love seeing so many people who live outside of Japan are properly making gyoza wrappers and gyoza from scratch. It’s fascinating! 🙂
When you fold the gyoza, you need to remove the air out. If you see the gyoza wrapper became puffed up, I think the air got trapped. Try to fill up the space with the filling or fold in a way that doesn’t create air, which also helps!
Thank you Nami-san, another great recipe and clear instructions! After many years of eating gyoza but never making them, I made the gyoza wrappers yesterday and made them again today because more filling left. I made a vegetarian filling with mushrooms. They were so delicious, my family loved them. It will take much more practice to make them as beautifully as you do! I agree was very satisfying to make everything from scratch.
Hi Midori-san! I’m so happy to hear you enjoyed this recipe! Thank you for your precious time to give me feedback. I really appreciate it!! I photoshoot Vegetarian/Vegan Gyoza a while ago, but didn’t get around to write a post about it. Hope you take a look. We really love this recipe and look forward to sharing it some time soon! 🙂
Hi Nami, i tried doing your gyoza wrapper. question is, when i roll the dough it tends to shrink a bit. what causes that. Many thanks!
Hi Rona! Make sure don’t over work your dough and when the dough is hard to roll out or shrinks back, let the dough rest a bit to relax the gluten. 🙂
Thanks a lot.I like Japanese cooking.keep it on!
Thank you so much Progensia! 🙂
Hi… Thanks for the recipes. I want to make gyoza, dumplings, and wonton myself but I’m still searching for the gluten free one. So, may I request for the gluten free gyoza wrapper recipes here? Thanks in advance.
Hi Fai! A reader (I forgot if there were more than one person) tried making the GF version with GF flour and told me it worked. I can’t confirm as I’ve never tested it myself, but if you try, let us know!
Thank for your reply. I’ll search it.
Kore wa recipe number ichi nee
Domo arigato, Dorris-san! 🙂
Hello! I tried making dumplings with your gyoza filling recipe using the store-bought wrappers, and they came out great. Thank you! My husband and our 7-year old had fun making them with me. Now that I have that under my belt, I want to try making the wrappers as well! One question- can I use flour instead of potato or corn starch for dusting? How are they different for dusting?
Hi Soyo! So glad to hear you enjoyed making my gyoza recipe. Thank you for your kind feedback! To answer your question, if you’re going to freeze udon noodles, you may want to use potato starch/cornstarch as flour tends to be absorbed by udon noodles and stick to each other. If not, you can use flour. 🙂
I’ve made this yesterday for the first time and it was a huge success with my family! We absolutely loved it! Thank you for this easy and amazing recipe. 🙂
Hi Lucie! I’m so happy to hear you enjoyed making this recipe. Thank you for your kind feedback!
I’d never made dumpling wrappers before and this was really fun! It does take a while and I actually used a pasta roller and circular cookie cutter, but this worked wonderfully. I will definitely make this again. They are much easier to work with over the premade ones. You don’t need to wet the edges and they are more flexible. Thank you, Nami!
Hi Ryan! Yay!! So happy to hear you gave this recipe a try and they came out well! How nice to have a pasta roller (it’s on my wishlist!). Thanks so much for your kind feedback. xo
If I make the dough from scratch. If my hand is too sore to dough, can I put it in the dough mixer for 10 mins instead?
Hi El! You won’t need 10 minutes if you use a stand mixer.
This recipe worked perfectly. Thank you!!
Hi Katy! Wonderful! I’m so happy to hear that you liked the recipe. Thank you for your kind feedback! 🙂
Can I use gluten free flour instead of regular flour?
Hi Katsuyo! I’ve never tried it myself before but other readers told me they have made this recipe with gluten-free flour and ut worked. 🙂
Best wrapper recipe thank you. Simple, clear and easy to follow. Im from Africa so i thought il never know where to start with trying out Japanese food. Thanks for making it so simple, yet authentic and delicious
Hi Melissa! Thank you so much for trying this recipe and for your kind feedback. I’m really glad this recipe worked out for you and you enjoyed it! 🙂
I made your wrappers and also used your gyoza recipe and they are easy and the result is outstanding! Next time I’ll make them for my mom who loves them. Thank you!
Hi Giulia! Aww yay! I’m so happy to hear that you enjoyed the recipe. Thanks so much for your kind feedback. Hope your mom will enjoy the recipe too! 🙂
Love this! I use it all the time. I add a little bit more water though to make the dough more elastic and make sure to store with a damp cloth on top of an airtight container when leaving in the fridge 🙂
Hi Carissa! I’m so glad to hear you enjoy this recipe! Thank you for trying this recipe and sharing your tip with us!