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Rolled out gyoza wrapper

Japanese Gyoza Wrappers from Scratch (餃子の皮の作り方)

  • Author: Yuto Omura
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 32 wrappers 1x


How to make easy Japanese gyoza wrappers from scratch with just 4 ingredients! The result will be perfectly light and chewy gyoza fit for a restaurant!


  • 100g Weak flour (Also known as cake flour or soft flour)
  • 100g Strong flour (Also known as bread flour or hard flour)
  • 100ml Hot boiled water
  • 1/2 tsp of Salt
  • Extra flour for sprinkling


  1. First, measure out 100g weak flour and 100g strong flour and use a sieve to sift them into a large bowl.Gyoza wrappers flour
  2. Add a pinch of salt and mix it in with the flour.Gyoza wrappers salt
  3. Add 100ml of hot boiled water to the flour and mix with a spoon until you have a sticky dough.Gyoza wrappers mixing
  4. Transfer the dough to a clean surface. Add a little flour to the surface if your dough is a bit sticky, but be sparing. Too much flour =  dry dough.knead gyoza wrappers dough
  5. Knead for 10 minutes until you have a smooth ball of dough.gyoza wrappers dough ball
  6. Wrap it up in plastic kitchen wrap and leave to rest for 30 minutes at room temperature.Gyoza wrappers resting
  7. Once rested, cut the dough in half and roll each piece into even cylinders.Gyoza wrappers dough in half
  8. Wrap one of them back up and set aside for later. (This is to stop it from drying out)Gyoza dough wrapped
  9. Cut the cylinder you kept out in half, then half again, then half again until you have 16 pieces.Cutting gyoza wrappers dough
  10. Roll each piece into a ball.Making gyoza wrappers dough ball
  11. Now dust your surface with flour and push one ball of dough flat down using the lower part of the palm of your hand.Pressing gyoza wrappers dough ball down
  12. With a flour dusted rolling pin, roll it up and down. Then turn the wrapper 90 degrees and roll again. Make it as thin as you can without breaking it.Rolling gyoza wrappers dough
  13. Pick up the wrapper and use your fingers to pinch around the edges, making the edges even thinner and neatening the circle shape.How to make gyoza wrappers
  14. Generously sprinkle flour on the top and bottom of the wrapper.
  15. Repeat steps 11 to 14 for the other 15 balls of dough.
  16. Repeat steps 9 to 15 for the other cylinder, you will end up 32 wrappers in total.
  17. We recommend using them straight away, but they can be stored in the refrigerator for 2-3 days or the freezer for about 1 month. (see note)
  18. Click here to see how to make the filling and form the completed gyoza! How to make Japanese Gyoza Dumplings. (See note)


If you don't have the different types of flour, it's also okay to use 200g of all purpose flour.

If you decide to freeze the wrappers, make sure they're well floured and in an airtight container to prevent freezer burn.

When you're ready to use them, defrost them first.

This recipe makes 32 gyoza wrappers. If you're making your own filling you will need about 300g of meat/vegetables to fill them all up.

  • Category: From Scratch
  • Method: Kneading
  • Cuisine: Chinese / Japanese

Keywords: Japanese gyoza wrappers,gyoza wraps,potsticker wrapper,gyoza wrappers from scratch,gyoza skins,dumpling wrappers,how to make dumpling wrappers