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A wooden board with round dumpling wrappers, dough balls, a rolling pin, a metal cutter, cut dough pieces, and a bowl of flour, showing the process of making dumpling wrappers.

Easy Homemade Gyoza Wrappers

by Namiko Hirasawa Chen
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. 
Prep: 1 hour 15 minutes
Total: 1 hour 15 minutes
Servings: 38 to 42 thin, 3-inch wrappers (using all the dough)

Equipment

Ingredients

  • 2 cups all-purpose flour (plain flour) (or use equal parts of bread flour and cake flour; for best results, click the Metric button and weigh your flour; or see Step 1 for measuring tips)
  • 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 regular flour if you‘re not freezing them)
US Customary - Metric

Instructions

To Measure the Flour

  • Gather all the ingredients. For best results, weigh your flour with a kitchen scale (click the Metric button above for weights). If measuring with a cup, fluff the flour with a spoon, spoon it into the cup, and level it off with a knife—1 US cup = 4.25 oz (120 g). You can read more about proper flour measuring here.
    Nami's Tip: In Japan, we use medium-gluten flour (chūrikiko, 中力粉) with 8–10% protein for a chewy but easy-to-handle texture. For a closer match, I recommend using 1 cup (120 g) bread flour + 1 cup (120 g) cake flour.
    A sequence of three images shows measuring flour with a spoon and cup, transferring flour to a bowl, and ingredients for baking: a bowl of flour, a small bowl of salt, and a measuring cup of water on a wooden surface.

To Make the Dough

  • Sift 2 cups all-purpose flour (plain flour) into a large bowl. Add ½ tsp Diamond Crystal kosher salt to the just-boiled hot water and stir until completely dissolved.
    On the left, flour is being sifted into a glass bowl. On the right, a small whisk is stirring clear liquid in a Pyrex measuring cup, likely water. Both images show early baking preparation steps.
  • Slowly add ½ cup water (just-boiled and hot) to the flour, stirring with a spatula. Mix until the dough comes together. If it's still dry, add more hot water, ½ Tbsp at a time, until it forms a ball. Use your hands to finish mixing.
    Nami's Tip: Different flours absorb water differently, so adjust as needed (I used about 120–150 ml for one batch).
    A side-by-side image shows flour in a glass bowl, with water being poured in the left frame and a red spatula mixing the ingredients in the right frame.

To Knead and Rest

  • Transfer the dough to a work surface and knead for 10 minutes until smooth.
    Two images show hands kneading dough on a marble surface. The hands are pressing and folding the dough, with some flour visible on the fingers and countertop.
  • Cut it in half with a dough scraper. It doesn't have to be exact.
    Two images: On the left, hands shape a ball of dough on a marble surface. On the right, a hand uses a metal dough scraper to cut the dough.
  • Shape each half into a log about 1½ inches (3.8 cm) thick. It doesn’t need to be perfect, especially if you’ll cut shapes later. Wrap each log in plastic wrap and let it rest for 30 minutes.
    Hands rolling dough on a marble surface (left), and two logs of dough wrapped in plastic wrap resting on the same surface (right).

To Cut and Shape the Dough

  • Unwrap the dough and lightly dust the work surface with potato starch or cornstarch. Cut each log into ¾-inch (2 cm) pieces. The sizes don’t have to match since you’ll cut them with a cookie cutter. Always keep the dough covered with a damp kitchen towel so it doesn't dry out.
    Nami's Tip: If you plan to freeze the wrappers, dust them with potato starch or cornstarch. Flour makes the wrappers stick together.
    Three side-by-side images show hands cutting dough into pieces on a floured surface, the cut dough pieces, and then the pieces covered with a cloth to rest.
  • Roll each dough piece into a ball.
    A hand holding a piece of dough in a rectangular shape on the left, and the same hand holding a round ball of dough on the right, with flour sprinkled on the hand and surface.
  • Lightly dust the work surface with starch, then press each ball flat.
    A hand presses a round piece of dough on a floured marble surface (left); a single round dough piece sits on the floured surface (right).

To Roll and Cut Wrappers

  • Using a rolling pin, roll out the dough, but leave the top and bottom edges slightly thicker. This trick helps keep the wrapper round. Rotate the dough 90 degrees and roll it into a thin circle, a bit wider than 3 inches (8 cm). If the dough resists or shrinks back, let it rest for a few minutes to relax the gluten, then roll again.
    Two side-by-side images show hands using a rolling pin to flatten dough on a floured marble surface. The hands gently press and roll the pin over the round piece of dough.
  • Cut the rolled dough with a 3-inch (8 cm) cookie cutter. If the dough shrinks back, wait a few seconds, then cut. Sprinkle each wrapper with potato starch and stack them, keeping the stack covered with a damp kitchen towel as you roll the rest.
    Keep the scraps covered with a damp towel. If they’re still soft later, combine the scraps and re-roll them to make more wrappers.
    One batch makes about 38–42 wrappers. They are now ready to use or freeze.
    Three-panel image showing: a round metal cutter on rolled-out dough, a hand pressing the cutter into the dough, and two round dough pieces stacked on a floured white plate.

To Store for Later

  • Wrap the stacked gyoza wrappers in plastic wrap and store in the refrigerator for 3–4 days or in the freezer for up to 1 month. To use, defrost in the refrigerator overnight or leave on the counter for about 60 minutes, depending on the amount and room temperature. Do not defrost in the microwave.

To Make Gyoza

Nutrition

Calories: 24kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 15mg, Potassium: 7mg, Fiber: 1g, Sugar: 1g, Calcium: 1mg, Iron: 1mg
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