Gyoza wrappers in the making.

Gyoza Wrapper

Course: Condiments
Cuisine: Japanese
Keyword: gyoza skin, homemade
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 45 minutes
Servings: 38 wrappers (thin 3 inch wrappers)
Author: Nami

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 (240 g or 120 g bread flour + 120 g cake flour; See Notes)
  • ½ tsp kosher/sea salt (use half for table salt)
  • ½ cup water (Just boiled, should be around 120-150 ml, plus more if necessary)
  • potato starch/cornstarch (for dusting)


  1. Gather all the ingredients.

    Gyoza Wrapper Ingredients
  2. Before you start, you need to accurately measure flour. If you don’t have a kitchen scale (I highly recommend you to get one), stir the flour in the bowl, scoop it up with a spoon into the 1-cup measuring cup, and level off the top. Put the flour into a medium bowl. The amount of flour shoud be close to standard 4.25 oz (120 g) per cup.
    Gyoza Wrapper 1
  3. Sift the flour into a large bowl.
    Gyoza Wrapper 2
  4. Add salt to just-boiled water and mix until completely dissolved.
    Gyoza Wrapper 3
  5. 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.
    Gyoza Wrapper 4
  6. Transfer the dough to the work surface and knead the dough for 10 minutes.
    Gyoza Wrapper 5
  7. After 10 minutes, the texture of the dough will be much smoother. Cut the dough in half.
    Gyoza Wrapper 6
  8. Shape each half into a long log, about 1½ inches in diameter (it doesn't have to be perfect if you’re going to use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
    Gyoza Wrapper 7
  9. Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into about 12 pieces (may vary depending on the log length and width). Since we’ll be using a cookie cutter, don’t worry if each piece of dough has slightly different size.
    Gyoza Wrapper 8
  10. Cover the dough with damp kitchen towel at all time to prevent from drying.
    Gyoza Wrapper 9
  11. For each piece of dough into a ball shape.
    Gyoza Wrapper 10
  12. Press the ball onto the work surface.
    Gyoza Wrapper 11
  13. Using a rolling pin, roll out the dough, but DO NOT roll out (flatten) the TOP and BOTTOM edge. This is a trick to make a nice round shape.
    Gyoza Wrapper 12
  14. 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. 
    Gyoza Wrapper 13
  15. [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.

    Gyoza Wrapper 14
  16. Sprinkle each wrapper with potato starch and stack the gyoza wrappers. Make sure to the wrappers covered with damp kitchen towel. Once all the dough is used, wrap the gyoza wrappers with plastic wrap and freeze or refrigerate until you’re ready to use. You can keep gyoza wrappers for about 3-4 days in the refrigerator and up to a month in freezer. Defrost in the refrigerator prior to use.
    Gyoza Wrapper 15
  17. To make Gyoza, please click here.

    Gyoza 餃子 | Easy Japanese Recipes at

Recipe Notes

Flour: Please measure accurately with a scale or method specified in the instructions.


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


The number of Gyoza wrappers you can make: You should be able to make 38 to 42 thin wrappers (3-inch diameter) using all the dough. 


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.