Homemade Gyoza Wrappers

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Author: Delphine Fortin
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!

Ingredients

Scale

2 cups (240g) all-purpose flour
½ teaspoon salt
½ cup (60 ml) boiling water*
Potato starch (or cornstarch), for dusting

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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.