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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!

gyoza wrappers.

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?

  1. Prepare the dough – Place the flour in a mixing bowl or the bowl of an electric mixer.
  2. 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.
mixing flour, salt and water.
  1. 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.
gyoza dough divided into two logs.
  1. Divide and shape – After resting, cut each log into 2 smaller logs, then cut each smaller log into 6 pieces, making 24 pieces total.
cutting gyoza dough.
  1. Roll each piece into a ball.
pieces of gyoza dough.
  1. 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.
rolling out gyoza dough.
  1. Dust each side with cornstarch or potato starch to prevent sticking.
  2. Prevent drying – While you work, keep any dough pieces and finished wrappers covered with a damp towel to prevent them from drying out.
homemade gyoza wrappers.

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.

RECIPE FAQ

If the dough is sticky, gradually add more flour and knead it in until the dough is workable. Also, dust your work surface and rolling pin with flour to prevent sticking.

Use a round cookie cutter or a glass to cut out the wrappers for uniformity. Make sure to roll the dough to an even thickness (about 0,04″ / 1 mm) for even cooking.

Ensure the wrappers are rolled to about 1 mm thickness. If they are too thin, they can tear (about 0,04″ / 1 mm).

If the dough is crumbly, gradually add small amounts of water while kneading until it becomes smooth and elastic. You may also need to knead longer to combine the ingredients properly.

Tough wrappers may result from insufficient resting time or over-kneading. Let the dough rest covered for at least 30 minutes, and be careful not to over-knead it.

Keep the dough and wrappers covered with a damp towel while you work. Consider rolling and cutting only a few wrappers at a time, covering the rest until needed.

More appetizer ideas? Check these!

gyozas wrappers made of flour salt and water

Homemade Gyoza Wrappers

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!
5 from 8 votes
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Course: Appetizer, Side Dish
Cuisine: Japanese
Prep Time: 45 minutes
Resting Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 24 wrappers
Calories per serving: 46kcal
Author: Emma Choi

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

1. No mixer? You can knead the dough by hand if you don’t have an electric mixer, but it may take longer.
2. Larger gyoza: for bigger wrappers, use a larger cookie cutter.
3. Storing leftover wrappers: if you have wrappers left after making gyoza, separate each wrapper with parchment paper, place them in a zip-top bag, and freeze. Defrost in the fridge before use.

Video

Nutrition

Serving: 1 wrapper | Calories: 46kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 49mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 0.03g | Calcium: 2mg | Iron: 1mg

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.

gyozas wrappers made of flour salt and water
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