Gyoza (Japanese Potsticker) Wrappers
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.
Servings: 38 to 42 thin, 3-inch wrappers (using all the dough)
Calories: 24kcal
Ingredients
- 2 cups all-purpose flour (plain flour) (weigh your flour; click the Metric button for weights; or learn how to measure flour with a measuring cup; 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 regular flour if you‘re not freezing them)
Instructions
Before You Start
- I highly encourage you to weigh your ingredients using a kitchen scale. For weights, click the Metric button above to convert the measurements. If you don't have a scale, here's how to measure flour with a measuring cup: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. Otherwise, you may scoop more than you need. 1 US cup of flour weighs 4.25 oz (120 g).
- Gather all the ingredients.
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.
- Add ½ cup water (just-boiled and hot) to the flour, a little at a time, stirring with a rubber spatula. Mix until combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until the mixture forms 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 for one batch.
- Transfer the dough to a work surface and knead it 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 (it doesn‘t have to be exact).
- 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 or cornstarch on the work surface. Cut each log crosswise into pieces about ¾ inch (2 cm) wide. Since we’ll be using a cookie cutter, don’t worry if each piece of dough is a slightly different size. One batch of this recipe can make about 38–42 wrappers. 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.
- Be sure 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.
- Press the ball flat on 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 roll again 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) and re-roll to make more wrappers.
- Sprinkle each wrapper with potato starch and stack them. 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 them to use later (see below).
To Store for Later
- Wrap the stacked gyoza wrappers with plastic wrap and store in the refrigerator for 3–4 days or in the freezer for up to a month. 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
Calories: 24 kcal · Carbohydrates: 5 g · Protein: 1 g · Fat: 1 g · Saturated Fat: 1 g · Sodium: 15 mg · Potassium: 7 mg · Fiber: 1 g · Sugar: 1 g · Calcium: 1 mg · Iron: 1 mg