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!
Gather all the ingredients.
[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.
To make Gyoza, please click here.
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.