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No Asian shop nearby? Or just craving fresh, homemade gyoza? Making gyoza dough at home is easy, you only need FOUR ingredients to create delicious gyoza wrappers from scratch!
Making gyoza wrappers from scratch is easier than you might think! All you need are four basic ingredients you likely already have at home: flour, salt, water and corn starch. If you don’t have an Asian grocery store nearby, no worries — homemade gyozas are still totally doable (here is the gyoza recipe)! 😊
When it comes to taste, store-bought and homemade gyoza wrappers are pretty similar. But texture-wise? Homemade wrappers are fresher, softer, and just better!
Personally, I love making Japanese gyozas and Korean mandu from scratch. Sometimes I grab store-bought wrappers if I’m short on time, but when I can, I make them at home. I’ve never been a fan of the ready-made dumplings from the supermarket—they don’t take long to make, and the difference is worth it!
Do I need an electric mixer?
If you have one, it’ll make things easier — feel free to use it! But if not, kneading by hand works just fine. Knead the dough for about 15-20 minutes, until everything’s well combined and the dough is smooth and no longer sticky.
How to prepare gyoza wrappers?
- Prepare the dough – Place the flour in a mixing bowl or the bowl of an electric mixer.
- Boil water and dissolve the salt in it. Gradually add the salted water to the flour, mixing constantly. Add water only until the dough is no longer dry. You may not need all the water depending on your flour. The dough should not be wet.
- Shape the dough – Roll the dough into a long log about 3-4 cm (1.5 inches) in diameter. Cut the log in half and wrap each half in plastic wrap. Let the dough rest in the fridge for 30 minutes.
- Divide and shape – After resting, cut each log into 2 smaller logs, then cut each smaller log into 6 pieces, making 24 pieces total.
- Roll each piece into a ball.
- Roll out the wrappers – Using a rolling pin, flatten each ball into a thin circle about 1 mm thick. Use the cookie cutter to cut a neat 8 cm (3.2 inch) circle.
- Dust each side with cornstarch or potato starch to prevent sticking.
- Prevent drying – While you work, keep any dough pieces and finished wrappers covered with a damp towel to prevent them from drying out.
Can I freeze gyoza wrappers?
In the refrigerator (for short-term use)
- If you plan to use the gyoza wrappers within 1–2 days, place them in the refrigerator.
- Separate each wrapper with a piece of parchment paper or plastic wrap to prevent sticking.
- Store them in an airtight bag or a well-sealed container.
TIP: Avoid leaving them in the refrigerator for too long, as the flour can oxidize, which will affect their freshness.
In the freezer (for longer storage)
- For longer storage, freeze the wrappers.
- Separate each one with parchment paper or plastic wrap, then place them in a tightly sealed freezer bag.
- They will keep for up to 3 months.
- To use, let the wrappers thaw gently in the refrigerator for a few hours before making your gyozas.
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Homemade Gyoza Wrappers
Ingredients
for 24 wrappers
- 300 g all-purpose flour
- ½ tsp salt
- 150 ml boiled water
- cornstarch or potato starch | for dusting
- plastic wrap
Instructions
- Prepare the dough – Place the flour in a mixing bowl or the bowl of an electric mixer.
- Boil water and dissolve the salt in it. Gradually add the salted water to the flour, mixing constantly. Add water only until the dough is no longer dry. You may not need all the water depending on your flour. The dough should not be wet.
- Shape the dough – Roll the dough into a long log about 3-4 cm (1.5 inches) in diameter. Cut the log in half and wrap each half in plastic wrap. Let the dough rest in the fridge for 30 minutes.
- Divide and shape – After resting, cut each log into 2 smaller logs, then cut each smaller log into 6 pieces, making 24 pieces total.
- Roll each piece into a ball.
- Roll out the wrappers – Using a rolling pin, flatten each ball into a thin circle about 1 mm thick. Use the cookie cutter to cut a neat 8 cm (3.2 inch) circle.
- Dust each side with cornstarch or potato starch to prevent sticking.
- Prevent drying – While you work, keep any dough pieces and finished wrappers covered with a damp towel to prevent them from drying out.
recipe notes
Equipment
Video
Nutrition
The nutritional details provided on That Cute Dish are for informational purposes only and are automatically calculated. Please consider them as estimates rather than precise values, as ingredients and measurements can vary.
