Homemade Gyoza Wrappers

sudachirecipes.com

from scratch!

Ditch the pre-made wrappers and upgrade your gyoza with these delicious homemade Japanese gyoza wrappers made totally from scratch. The texture is the perfect balance between chewy and tender, not to mention they only require 3-4 ingredients and are so cheap to make!

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Gyoza Wrappers

Yield

32 wrappers

Type

Dumpling

Time

1 hour

Level

Easy / intermediate

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what you'll need:

» cake flour (or all purpose) » bread flour (or all purpose) » salt » hot water

Sift

Sift the flours into a mixing bowl and add a pinch of salt.

1

Add water

Boil the water and add it to the flour while it's still hot.

2

Mix

Mix the flour and water together with a spatula until a dough is formed.

3

Knead

Knead the dough on a dry surface for about 10 minutes until smooth. (Flour the surface if necessary but use sparingly.)

4

Rest

Wrap the dough to stop it from drying out and rest at room temperature for 30 minutes.

5

Divide

After 30 minutes, divide the dough in two and roll it into cylinders. Wrap one to stop it from drying out.

6

Divide again

Divide the cylinder into 16 pieces. Each piece will be a gyoza wrapper.

7

Roll

Roll each piece into a small ball.

8

Roll out

Roll out the ball using a rolling pin. (Flour if necessary.) Rotate the wrapper between each roll to stop it from sticking to the surface.

9

Pinch the edge

Pinch around the edge to neaten the shape and also make the edges thinner. (This will prevent the edges being too thick when you seal the gyoza.) 

10

Flour

Brush both sides with a generous amount of flour to stop them from sticking together. 

11

Repeat

Repeat the process until you've completed the gyoza wrappers. Keep the completed ones in a container while you work to stop them from drying out.

12

Make gyoza

Use your wrappers to make delicious homemade gyoza from scratch!

13

See the full post for more information plus instructions on how to fill and fold your gyoza beautifully!