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homemade gyoza wrappers in a stack next to a tray of homemade gyoza

Easy Homemade Gyoza Wrappers

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
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 4 ingredients and are so cheap to make!
Prep Time1 hour
Total Time1 hour
Course Homemade Ingredients
Cuisine Chinese, Japanese
Servings 32 wrappers
Prep Time: 1 hour
Total Time: 1 hour
Course: Homemade Ingredients
Cuisine: Chinese, Japanese
Servings: 32 wrappers

Equipment

Ingredients 
 

  • 100 g cake flour also known as weak flour or soft flour *see note
  • 100 g bread flour also known as bread flour or hard flour
  • 100 ml freshly boiled water
  • ½ tsp salt
  • extra flour for sprinkling

Instructions 

  • Sift the flours into a large mixing bowl and add the salt.
    sifting flour into a glass mixing bowl
  • Pour the hot water into the mixing bowl and mix with the flour until a dough forms.
    pouring hot water into flour
  • Transfer the dough to a clean dry surface. Add a little flour to the surface if your dough is too sticky, but be sparing. Too much flour= dry dough.
    kneading dough by hand to make gyoza wrappers
  • Knead for 10 minutes until smooth.
    smooth ball of gyoza wrapper dough
  • Wrap it with plastic kitchen wrap and leave to rest for 30 minutes at room temperature.
    gyoza wrapper dough wrapped with plastic wrap
  • Once rested, cut the dough in half and roll each piece into even cylinders. (If doubling the recipe, cut into 4. If tripling the recipe, cut into 8.) Wrap any that aren't being used straight away to stop them from drying out.
    gyoza wrapper dough rolled into a log
  • Cut cylinder of dough in half, then half again and continue to half until you have 16 pieces.
    gyoza wrapper dough cut into 16 pieces
  • Roll each piece into a ball.
    a piece of dough rolled into a ball
  • Now dust your surface with flour and push one ball of dough flat down using the palm of your hand.Roll it flat using a rolling pin, turn and flip from time to time to keep it at an even thickness and prevent it from sticking to the surface. Roll it as thin as you can without breaking it.
    gyoza wrapper rolled flat with a wooden rolling pin
  • Pick up the wrapper and use your fingers to pinch around the edges, making the edges even thinner and neatening the circle shape.
    pinching the edges of homemade gyoza wrapper
  • Generously rub flour on the top and bottom of the wrapper ready for stacking. 
    brushing the surface of gyoza wrapper with flour
  • Repeat with the rest of the dough and store the completed wrappers in an airtight container to stop them from drying out.
    keeping gyoza in a sealed container to prevent them from drying out
  • Use the wrappers with your favorite gyoza fillings. (See in the post for how to shape with filling and check out my pork gyoza recipe for how cook the perfect gyoza with a crispy base.)
  • Enjoy!

Notes

* You can substitute the cake flour and strong flour for all-purpose flour.
32 wrappers require approximately 450g of filling.