Gyoza wrappers are not something that I used to make from scratch. While everything homemade is best in an ideal world, who has the time when you can easily buy them from Asian grocery stores? It wasn’t until I took upon the challenge of making homemade gyoza wrappers that I realized it wasn’t as daunting and difficult as I’d thought. You need only salt, water, and flour! The experience is so rewarding that I know you’ll enjoy learning how to make gyoza wrappers from scratch, too.
What Are Gyoza Wrappers?
Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt. They get crispy when pan-fried or deep-fried and become soft and tender when boiled, just like wonton wrappers. Japanese gyoza dumplings are very similar to Chinese potstickers. The main differences are in the size and thickness of the wrappers. Chinese potstickers are larger, so the skins are typically thicker than gyoza skins.
Ingredients You’ll Need
all-purpose flour – or use half bread flour + half cake flour; be sure to weigh your flour for the best results, or use the “fluff and sprinkle“ method and level it off kosher salt hot water – use just-boiled water potato starch (cornstarch) – for rolling and dusting
How To Make Gyoza Wrappers
Homemade vs. Store-Bought Gyoza Wrappers
Homemade gyoza wrappers can be time-consuming, but I find the process extremely fulfilling and calming. Save it for the weekend or a quiet evening when you can enjoy the experience. Or, make it a fun activity to do with family or friends. Gyoza party, anyone? Homemade gyoza skins taste fresh, and they are so tender and pliable for folding. Also, there are no preservatives to worry about. Seeing my family devour the from-scratch gyoza I made pleases me more than anything. The total time longer, but it’s worth it!
Ways To Use Gyoza Wrappers
Try these other recipes to fill your homemade dumpling wrappers and pan-fry until golden brown!
Gyoza Vegetable Gyoza (vegetarian/vegan) Gyoza with Wings Chicken Shiso Gyoza Napa Cabbage Gyoza Kimchi Gyoza Nabe
Editor’s Note: The post was originally published on February 19, 2014. It’s been updated and republished in July 2020.
