Homemade gyoza wrappers (Japanese potstickers) are easy to make, with just 3 ingredients: flour, salt and water. Learn how to make them from scratch so you can prepare your favorite gyoza anytime you want!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Depending on where you live in the world, you may or may not have access to gyoza wrappers in your local store. This is why I find that having a homemade gyoza wrappers recipe comes in handy. Note that this recipe also works to make Chinese dumplings.
In this article, you will learn how to perfect the art of making thin gyoza wrappers and how to shape them to get these beautiful pleats that are characteristic of the Japanese dumplings or potstickers.
Why choose homemade gyoza wrappers
- No need to look for them in Asian grocery stores
- Only 3 ingredients and 10 minute kneading required
- They’re fun and rewarding to make (and way easier than regular pasta!)
How to make gyoza wrappers?
- Mix sifted flour, salt and water in a bowl, using more water if needed, and until you can shape into a ball.
- Knead the dough for 10 minutes.
- Divide the dough in 2 equal parts. Shape each of them into a log and wrap in plastic wrap separately. Let rest on the countertop for 30 minutes. Then, unwrap the logs, one at a time.
- Cut each log into 12 equal pieces, then flatten each piece with a rolling pin. Cut out into a circle shape, using a cookie cutter if desired. Alternatively, you can roll out each log into a large rectangle and cut out pieces using a 3-inch or 4-inch (around 7.5 cm to 10 cm in diameter) cookie cutter. During this process, lightly dust the wrappers discs with cornstarch and cover with a damp cloth.
Important: Use potato starch or cornstarch for dusting when rolling out the dough and in between each gyoza wrapper to prevent them from sticking to each other. You also need to cover the dough, the dough pieces and the gyoza wrappers discs at all time with a damp cloth to ensure they remain soft and do not dry out during the shaping process.
How to fold gyoza wrappers
Folding gyoza into beautiful pleats can feel a little scary, I get it. Be reassured, it’s actually very intuitive, and more importantly the pleats don’t need to be perfect. Truth be told, they’re not even necessary ; you could just seal the potstickers tightly and that would do.
That being said, I find that folding gyoza is a very calming and rewarding process. Now since you’re here, let me show you how to make them. Remember, practice makes perfect and you’ll soon become a master at folding gyoza too!
- Add a small amount of the filling in the center of each wrapper. Wet the edges with your finger all around, and fold the wrapper in half over the filling to create a half moon shape. Pinch the edges to seal, choosing one of these two methods:
- Method 1: pleats toward the center. Pinch the wrapper together at the top center and make 3 or 4 pleats on the right side. Hold with the other hand and make 3 to 4 pleats on the left side, pressing each pleat tightly to seal.
- Method 2: pleats toward one side. On the top part of the wrapper, make a pleat starting from one side and moving toward the opposite side. Press to seal, and repeat the pleats in the same directions until you reached the other side.
Can I make them ahead of time?
Yes! I usually prefer to use them right away to make veggie gyoza, and freeze once filled. But you can also prepare the wrappers ahead of time.
To refrigerate. Dust the top of each gyoza wrapper disc with cornstarch flour, and stack them on top of each other (about 5-7 pieces). Place in a sealed ziploc bag and store in the refrigerator until the next day.
To freeze. Place the gyoza wrappers next to each other onto a tray lined with parchment paper and flash-freeze for 30 minutes. When they’ve hardened, transfer to a Ziploc bag and freeze. It’s ok if they overlap in the bag, since they’re already hard and hence should not stick together. To thaw, place them on the countertop lightly dusted with cornstarch, and cover them with a damp cloth (very important!) for about 10-15 minutes. You’re now ready to shape gyoza, making sure you pinch well to seal (it’s usually a little harder than with freshly made gyoza wrappers).
Other Asian recipes you’ll like:
- Tahini Miso Ramen with Crispy Tofu
- Sesame Soba Noodles with Mushrooms
- Easy Spicy Peanut Butter Noodles
Homemade Gyoza Wrappers
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 24 gyoza wrappers 1x
- Category: How-To Guides
Homemade gyoza wrappers are easy to make, with just 3 ingredients: flour, salt and water. Learn how to make them from scratch so you can prepare your favorite gyoza anytime you want!
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- ½ cup (60 ml) boiling water*
- Potato starch (or cornstarch), for dusting
Instructions
- Prepare the dough. Sift the flour in a mixing bowl and set aside. Pour the boiling water to a measuring cup, add salt and stir to dissolve completely. Gradually add the salty water into the flour, stirring as you go with a rubber spatula. Finish by hand to shape into a smooth ball.
- Knead the dough for exactly 10 minutes. Shape into a ball again, and divide in two equal parts. Shape each ball into a log, and wrap in plastic wrap. Leave on the countertop for 30 minutes while you’re making the filling.
- Shape the gyoza wrappers. Start by dusting a working surface with either potato starch or cornstarch, and roll out each log of dough. There are 2 possible methods.
- Method 1: cut each log into 12 equal parts, and roll out each of them into a disc. You can use cookie cutter to ensure a perfect round shape. This is the traditional Japanese version.
- Method 2: roll out each log into a large and thin dough, then cut out wrappers using a cookie cutter**. Immediately place the gyoza wrappers discs into a plate, coat lightly with potato starch (or cornstarch), and cover with a damp cloth at all time while rolling out the remaining wrappers. Garnish to make vegetable gyoza.
Notes
* Depending on the flour you use, you may need to add a little bit more boiling water, one Tablespoon at a time, until you get a smooth ball.
** If the dough springs back as you roll out, give it a little time to allow the gluten to relax, and start again.
Did you make this recipe?
Lastly, if you make this Homemade Gyoza Wrappers, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
