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–+ servings

Easy Homemade Gyoza Wrappers

Prep Time1 hour
Total Time1 hour
Author Yuto Omura
Servings 32 wrappers

Ingredients 
 

  • 100 g cake flour plus extra for sprinkling
  • 100 g bread flour
  • 100 ml freshly boiled water
  • ½ tsp salt fine sea salt is recommended

Instructions 

  • Sift the 100 g cake flour and 100 g bread flour into a large mixing bowl and add ½ tsp salt.
    sifting flour into a glass mixing bowl
  • Pour 100 ml freshly boiled 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. Adding too much flour can make the dough too dry.
    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

  • Use fine salt for better dissolution.
  • For stretchy dough, use a 6:4 ratio of cake flour to bread flour; for firmer dough, use a 4:6 ratio.
  • Use wrappers within a few hours of rolling to prevent sticking; avoid refrigerating dough as it will dry out.
  • Make complete filled gyoza in advance rather than storing wrappers alone.
  • Never freeze gyoza wrappers as they stick together when defrosted.
  • Use all-purpose flour as a substitute for cake flour and bread flour.
  • Prepare approximately 450g of filling for 32 wrappers.