Have you ever had a gyoza craving and can’t get out to buy wrappers?
Maybe your supermarket doesn’t stock gyoza wrappers?
Perhaps you just want a challenge?
If you’ve answered yes to any of the questions above, then this recipe is for you!
What is Gyoza?
Gyoza (餃子) are dumplings filled with pork, vegetables and seasonings, and then wrapped in a thin dough. Although they are eaten all across Japan, the dish originates from China and are originally called “Jiaozi”.
In English they are usually called dumplings or pot stickers.
They can be steamed, boiled, deep fried or pan fried. Most Japanese people fry them in a pan and then add a lid so they steam for a while. That way, they become crispy on the bottom and soft on the top, delicious!
Gyoza are pretty versatile and you can make them how you like! Here are some popular fillings.
You can go here to see our Japanese Gyoza recipe that uses pork. There are also instructions on how to fold the gyoza and the recipe measurements match the number of gyoza wrappers in this recipe.
Pre-made Gyoza Wrappers VS Homemade Gyoza Wrappers
Although homemade gyoza wrappers taste very nice, most people in Japan opt for pre-made wrappers instead. Why? Okay, let’s talk about the pros and cons of pre-made ones and homemade ones.
Pre-made Gyoza Wrappers
- Ready to use straight away
- Relatively cheap
- Easier to work with (shaping)
- Fail free (obviously)
- Tend to be dry
- Either buying too many or buying too little (happens every time)
Homemade Gyoza Wrappers
- Even cheaper than store bought ones
- Have distinct chewy texture that pre-made ones don’t have (in a nice way of course)
- It can be fun (if you like kneading or making things from scratch)
- Looks better when folded (you can make restaurant quality gyoza!)
- Takes time
- It can fail
- Shaping is harder
- Stick together easily
So it’s really up to you if you wanna take challenge or opt for fail free instead.
Making Gyoza Wrappers from Scratch
Making gyoza wrappers is surprisingly not that hard and uses very few ingredients.
Our recipe uses two kinds of flour. Strong flour is the flour used for things like bread or pizza, we used 00 flour but any strong flour is fine. Weak flour is the kind of flour used for cakes or cookies, it has a low gluten content.
By mixing the flours the wrappers will be sturdy yet light.
Make sure to roll the wrappers out as thin as you can, if it breaks you can just try again. Thick wrappers don’t taste good, the more you make, the more skilled you will become!