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!
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!
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!
Difference between Japanese gyoza & Chinese potstickers
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.
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!
- 2 cups all-purpose flour (2 cups = 240 g or 120 g bread flour + 120 g cake flour) (See Notes)
- ½ tsp Kosher salt
- ½ cup water (½ cup = 120 ml, should be around 120 - 150 ml, plus more if necessary) (Just boiled)
- potato starch/corn starch (for dusting)
Gather all the ingredients.
- 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.
- Sift the flour into a large bowl.
- Add salt to just-boiled water and mix until completely dissolved.
- 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 1/2 Tbsp. water at a time till you can form the texture into a ball.
- Transfer the dough to the work surface and knead the dough for 10 minutes.
- After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.
- 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.
- 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.
- Cover the dough with damp kitchen towel at all time to prevent from drying.
- For each piece of dough into a ball shape.
- Press the ball onto the work surface.
- Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.
- 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 you want a perfect 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.
- 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.
- For making the gyoza fillings, please click here.
Flour: Please measure accurately with a scale or method specified in the instructions?
You should be able to make 38 to 42 thin wrappers (3-inch diameter) using all the dough.
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.
Equipment you will need:
- 3" (8 cm) cookie cutter
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.
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!
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. 🙂
I never knew it was that simple 🙂
Thanks for the share
Beautiful pictures and video, Nami. You make it look so easy! 🙂
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.
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
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!
I’ve always bought my wrappers but how fun is it to see you making your own. The finished ones look smashing!
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
Thank you Megumi! 🙂
Thank you for the recipe. Now I can’t wait for the weekend! 🙂
Hi Sandra! Hope you enjoy! 🙂
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!!! 😀
No problem at all – I made the links a little bit more obvious. 😀
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!
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.
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
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!
Thank you so much Helena! I didn’t realize that it has short list of ingredients and is easy to make! 🙂
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. 🙂
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!
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.
What a lovely treat, these wrappers look delicious 😀
Cheers
Choc Chip Uru
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
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！
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. 🙂
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!
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 🙂
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!
Thank you so much for this filmed lesson – great info for making these and I can adapt it for scallion panckes too!
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
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! 🙂
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 🙂
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.
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!
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!
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. 🙂
Damn, you made me missing my homemade dumpling again Nami…
nothing better and as fresh as homemade dumpling skin!
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
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! 🙂
looks so good 🙂 congrats on all your success
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!
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.
They are easy peasy and certainly so much fun to make!
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 🙂
That looks easy enough!
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
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!
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! 🙂
i love gyoza, especially with ramen.
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!
Gyoza is on my bucket list to try, maybe I should use your recipe 😀
Cheers
Choc Chip Uru
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!
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
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）。
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. 🙂
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! 🙂
Ohh.. these are looking soo good!! I love working with flour, making dough recipes.. I will definitely have to try this recipe too:)
Love your tutorial on making theseg yoja wrappers. I am sure they taste far better than the store-bought.
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.
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! 🙂
If you can make these, Nami, you’d be a master at rolled out sugar cookies!!! Well done, my friend!!!
Playing with dough is always fun! Beautiful gyoza!
Your blog is a true inspiration! Love the recipes, have to lear how to cook japanese food!
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.
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.
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!
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
Thank you for this recipe. I usually buy gyoza wrappers but I now gonna do them by myself!
Chantal
Hi Chantal! I hope you enjoy these homemade gyoza wrappers! 🙂
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
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 [email protected]
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.