Let’s make fresh and tender Gyoza Wrappers from scratch! All you need is salt, water, and flour. That’s it! Watch the video tutorial and enjoy the fun and rewarding process.
Gyoza 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’d thought. You’ll need only salt, water, and flour! The experience is so rewarding that I know you’ll enjoy making your own gyoza wrappers too.
Table of Contents
What Are Gyoza Wrappers?
Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt. They get crispy when pan-fried or deep-fried and become a soft and tender, pasta-like texture when boiled.
How to Make Gyoza Wrappers
The Ingredients You’ll Need
- All-purpose flour – Weigh your flour or use the “fluff and sprinkle“ method and level it off.
- Kosher salt
- Water
- Potato starch (cornstarch)
The Steps
- Mix all the ingredients in a large bowl.
- Knead the dough for 10 minutes, shape it into logs, and rest for 30 minutes.
- Cut the dough into small pieces, flatten, and cut out into a circle shape using a cookie cutter.
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 recipes:
Homemade vs. Store-Bought Gyoza Wrappers
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.
Seeing my family devouring the gyoza I made from scratch pleases me more than anything. It’s worth the time!
Ways to Use Gyoza Wrappers
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Gyoza (Japanese Potsticker) Wrappers
Video
Ingredients
- 2 cups all-purpose flour (plain flour) (weigh your flour or use the “fluff and sprinkle“ method and level it off; you can substitute 1 cup, 120 g bread flour + 1 cup, 120 g cake flour)
- ½ tsp Diamond Crystal kosher salt
- ½ cup water (just-boiled hot water; plus more, as needed)
- potato starch or cornstarch (for rolling and dusting; or substitute flour if you‘re not freezing them)
Instructions
Before You Start
- I highly encourage you to weigh your flour using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need. 1 US cup of flour weighs 4.25 oz (120 g).
- Gather all the ingredients.
To Make the Dough
- Sift the flour into a large bowl.
- Add the salt to the just-boiled hot water and stir until completely dissolved.
- Add the hot water to the flour, a little at a time, stirring with a rubber spatula. Mix until the flour and water are combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until you can form the mixture into a ball. You will eventually need to use your hands to do this. Tip: different brands of flour absorb water differently, so use more hot water as needed; I used about 120–150 ml.
- Transfer the dough to a work surface and knead the dough for 10 minutes.
- After 10 minutes, the texture of the dough will be much smoother. Use a dough scraper to cut the ball of dough in half (doesn‘t have to be an equal size).
- Shape each half into a long log about 1½ inches (3.8 cm) in diameter, although it doesn‘t have to be perfect, especially if you use a cookie cutter later. Wrap each log with plastic wrap. Let it sit for 30 minutes.
To Roll the Wrappers
- Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we’ll be using a cookie cutter, don’t worry if each piece of dough is a slightly different size. Tip: If you plan to freeze the wrappers, please use potato starch or cornstarch for dusting and rolling, as the wrappers tend to stick to each other if you use flour.
- It‘s super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
- Roll each piece of dough into a ball shape.
- Press the ball onto the work surface.
- Using a rolling pin, roll out the dough, but DO NOT flatten the TOP and BOTTOM edges. This is the trick to making a nice round shape.
- Rotate the dough 90 degrees and repeat rolling the dough. Try to roll out the dough into a thin circle. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten and try again.
- Cooker cutter (optional): If you want a perfectly round shape for your wrappers, cut your rolled dough circle with a 3-inch (8 cm) cookie cutter. If the dough rolls back, leave it for a few seconds, then try again to cut the dough. Remove the excess dough scraps and cover them with a damp towel. Later, combine all the scraps if they still squish together and haven’t dried out. Re-roll the scraps and repeat the process.
- Sprinkle each wrapper with potato starch and stack the wrappers. Make sure to cover them with a damp kitchen towel as you continue rolling the remaining dough. Once you‘ve rolled out all the wrappers, they are ready to use. You can also freeze or refrigerate the wrappers to use later.
To Store the Wrappers for Later
- Wrap the stacked gyoza wrappers with plastic wrap and store in the refrigerator for about 3–4 days and in the freezer for up to a month. Prior to use, defrost in the refrigerator overnight or on the counter for 60 minutes (depending on the amount and room temperature). Do not defrost in the microwave.
To Make Gyoza
- You can use these Homemade Gyoza Wrappers to make Gyoza, vegetarian/vegan Vegetable Gyoza, Chicken Shiso Gyoza, Gyoza with Wings (Hanetsuki Gyoza) and Korean-style Kimchi Gyoza. If you‘re new to making Japanese potstickers, see my tutorial on How to Fold Gyoza.
Nutrition
Editor’s Note: The post was originally published on February 19, 2014. It’s been updated and republished in July 2020.
I tried this twice and it just doesn’t seem to be enough water….there’s still so much dry flour 😭 I did the 2 cups of flour and 1/2 cup water…what am I doing wrong 😭😭😭
Hi Priscilla, Thank you very much for trying Nami’s recipe!
Try measuring the flour using a kitchen scale if you have one. 2 cups are 240g.
When you use a cup, it’s not accurate as using scale and sometimes ends up with extra flour. If you only have a cup, check out this post: https://www.justonecookbook.com/how-to-measure-flour/
We hope this helps!
I used 2 cups all purpose flour and 3/4 boiling water. I also used a ziplock bag for the kneading and left it in there for 30 minutes. Keeps your hands cleaner and moisture inside.
I used a gluten-free flour mix and my tortilla press to quickly make perfectly round, delicious GF wrappers. Thank you for the recipe!
Hi Naamador! Thank you very much for trying Nami’s recipe and sharing your cooking experience with us!
A tortilla press is a great idea!🤩
I think this recipe would be very easy using my KitchenAid stand mixer. I use it all the time as I am an older person and do not have the strength to knead and roll out with much physical effort. This could easily be mixed in a stand mixer and rolled out with my pasta attachment. Sounds like a nice Sunday afternoon project
Hi Carolyn! Yes! Definitely! Nami made this without it, but you can easily make this in your KitchenAid stand mixer!
Thank you very much for reading Nami’s post. We hope you enjoy making Gyoza soon! 😊
Hello,
first of thank you for the great recipe. I have a question about the dough. When I made it the first time it was perfect. However, lately following the recipe the dough becomes very hard to roll out, to the point that it sometimes doesn’t stretch at all and feels leathery. What am I doing wrong? Does it need more water?
Hi Max! Thank you very much for trying Nami’s recipe!
Please add a bit of just-boiled water and see how it goes.
Different brands of flour will absorb water differently and need to adjust the amount of water if necessary. Have you used different brands of flour this time?
Room temperature or the day of the weather also causes a difference in the dough texture.
We hope this helps!
Hello and thank you for this great recipe. Here’s a crazy question: Can you make the wrappers with almond flour? I am trying hard to stick to low-carb, but I am also missing certain foods! Thank you!
Hi Susan, Thank you very much for reading Nami’s post and for your kind feedback.
We haven’t tried this recipe with Almond flour before, and not sure about the outcome. We think it needs some kind of stabilizer to prevent ingredients from separating if you use almond flour. We hope this helps!
Maybe a flax seed egg? One tablespoon ground flax seed mixed with 3 T water.
Hi Stephanie! That sounds like a good idea!
If you try it, let us know how it goes!🙂
Hi, thanks for the recipe. I am a little confused, the recipe says makes 38 but the dough is divided into 2 logs, each log makes 12 pieces. So would that make 24?
Hi Mat, Thank you very much for trying this recipe!
The 38 pieces are from using all the dough from this recipe.
Nami used a 3-inch (8 cm) cookie cutter to shape the wrappers, re-roll the scraps, and repeat the process. (Step 15) The extra pieces are from the scraps. We hope this helps!
I see, thanks!
You are welcome, Mat! We hope you enjoy homemade Goza soon.😀
Hi Nami! How many wrappers does this make? The recipe card says 38-42, but when reading the instructions in the recipe, the number seems more like 24? The recipe says that the dough is divided into two logs, and then each log is divided into 12 pieces (so 2×12=24).
I want to make your gyoza recipe (which makes 52 as stated in the recipe), so should I double this wrapper recipe? Thank you 🙂
Hi Olivia, Thank you very much for trying this recipe! As Nami mentioned in the recipe card, this servings number includes the pieces made from extra dough after you cut into the shape with a 3-inch (8 cm) cookie cutter. If you can make very thin wrappers, you may be able to make more wrappers too. Some readers prefer divided into even smaller pieces (15~19) and skip cutting the shape with the cookie cutter.
If you are making for 52 gyoza, we recommend using x1.5 of this recipe or double this recipe to ensure you have enough coverage. We hope this helps!
This Gyoza wrapper is a winner as well as your gyoza recipe. I used the Kitchenaid pasta roller, and it worked well. Thank you for sharing both recipes. I used the left over Gyoza wrapper to make your shrimp and wonton soup which is also a delicious recipe.
Hi Milotte, Thank you very much for trying Nami’s homemade Gyoza recipe! We are so glad to hear the pasta roller worked well for making this wrapper. Thank you for sharing your cooking experience with us.🙂
These gyoza have become a family favorite overnight!
Hi Patrick!
Thank you very much for trying this recipe and for your kind feedback!
We are glad to hear this has become your family’s favorite dish!😊
Hi there, I have enjoyed all your recipes. I have a question. I love gyoza. I am doing a keto diet of sorts and wonder if the gyoza wrappers could be made super, super thin? And if the flour used to make the gyoza wrappers could be this new King Author Keto wheat flour? This would be wonderful if the net carbs they advertise truly would allow for this recipe.
Hi Kk,
Thank you very much for trying many of JOC’s recipes!
We wish we can make super, super think Gyoza Wrappers, but it will be very challenging. With practice, gyoza wrappers will be thinner.😉
Another method is to use the pasta machine to roll the dough thin. Someone had already tried it and mentioned it worked.
As for the keto wheat flour, we have never tried it before. Please let us know how it goes!
I’ve heard you can use a pasta machine to roll the dough thin enough. And then cut to shape. Have you tried this? And any objection to square rather than round gyoza skins (or does that make it a wanton)?
Hi Mark,
Yes. You may use the pasta machine to roll the dough, but we have not tried yet.
As for the shape, in general, we use the round shape for making gyoza and the square shape for the Wanton. However, it’s totally up to your preference.😉
Hi Nami,
I finally got the courage to try the homemade Gyoza wraps. I can not believe it. So delicious and a bit of work but worth it. You can not find Gyoza wraps in our stores here in our small town. Thank you for the demonstration it was very helpful. Also I printed out your cook book. Wish I could get it in a regular cookbook and smaller. I will keep trying all your recipes. I love Japanese food. I lived in Hawaii for years and all my friends were Japanese. Beautiful people!!
Ronna
Hi Ronna,
Thank you so much for trying this recipe from Hawaii and for your kind feedback. We’re so glad to hear it worked out for you and enjoyed it!
You have no idea how much your kind words meant to us!
Thank you 💕
An American (Imperial) cup is 236mL – your recipe lists a cup as half that around 120mL.
I’m in Australia using metric cups (250mL) so did you mean 1 cup = 240mL?
Hi Michelle,
Your American cup measurement is correct!
Are you questioning about a flour amount? The measurement in the recipe is cup and gram and not milliliter. (240 g; or 120 g bread flour + 120 g cake flour)
I hope this helps!
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!
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! 🙂