How to Make Gyoza Wrappers (Easy Homemade Recipe) 餃子の皮

• 2 cups all-purpose flour (plain flour) (or use equal parts of bread flour and cake flour; for best results, click the Metric button and weigh your flour; or see Step 1 for measuring tips)
• ½ tsp Diamond Crystal kosher salt
• ½ cup water (just-boiled hot water; plus more, as needed)
• potato starch or cornstarch (for rolling and dusting; or substitute regular flour if you‘re not freezing them)

To Measure the Flour

• Gather all the ingredients. For best results, weigh your flour with a kitchen scale (click the Metric button above for weights). If measuring with a cup, fluff the flour with a spoon, spoon it into the cup, and level it off with a knife—1 US cup = 4.25 oz (120 g). You can read more about proper flour measuring here.

  Nami's Tip: In Japan, we use medium-gluten flour (chūrikiko, 中力粉) with 8–10% protein for a chewy but easy-to-handle texture. For a closer match, I recommend using 1 cup (120 g) bread flour + 1 cup (120 g) cake flour.

  

To Make the Dough

• Sift 2 cups all-purpose flour (plain flour) into a large bowl. Add ½ tsp Diamond Crystal kosher salt to the just-boiled hot water and stir until completely dissolved.

  

• Slowly add ½ cup water (just-boiled and hot) to the flour, stirring with a spatula. Mix until the dough comes together. If it's still dry, add more hot water, ½ Tbsp at a time, until it forms a ball. Use your hands to finish mixing.

  Nami's Tip: Different flours absorb water differently, so adjust as needed (I used about 120–150 ml for one batch).

  

To Knead and Rest

• Transfer the dough to a work surface and knead for 10 minutes until smooth.

  

• Cut it in half with a dough scraper. It doesn't have to be exact.

  

• Shape each half into a log about 1½ inches (3.8 cm) thick. It doesn’t need to be perfect, especially if you’ll cut shapes later. Wrap each log in plastic wrap and let it rest for 30 minutes.

  

To Cut and Shape the Dough

• Unwrap the dough and lightly dust the work surface with potato starch or cornstarch. Cut each log into ¾-inch (2 cm) pieces. The sizes don’t have to match since you’ll cut them with a cookie cutter. Always keep the dough covered with a damp kitchen towel so it doesn't dry out.

  Nami's Tip: If you plan to freeze the wrappers, dust them with potato starch or cornstarch. Flour makes the wrappers stick together.

  

• Roll each dough piece into a ball.

  

• Lightly dust the work surface with starch, then press each ball flat.

  

To Roll and Cut Wrappers

• Using a rolling pin, roll out the dough, but leave the top and bottom edges slightly thicker. This trick helps keep the wrapper round. Rotate the dough 90 degrees and roll it into a thin circle, a bit wider than 3 inches (8 cm). If the dough resists or shrinks back, let it rest for a few minutes to relax the gluten, then roll again.

  

• Cut the rolled dough with a 3-inch (8 cm) cookie cutter. If the dough shrinks back, wait a few seconds, then cut. Sprinkle each wrapper with potato starch and stack them, keeping the stack covered with a damp kitchen towel as you roll the rest.

  Keep the scraps covered with a damp towel. If they’re still soft later, combine the scraps and re-roll them to make more wrappers.

  One batch makes about 38–42 wrappers. They are now ready to use or freeze.

  

To Store for Later

• Wrap the stacked gyoza wrappers in plastic wrap and store in the refrigerator for 3–4 days or in the freezer for up to 1 month. To use, defrost in the refrigerator overnight or leave on the counter for about 60 minutes, depending on the amount and room temperature. Do not defrost in the microwave.

Calories: 24kcal, Carbohydrates: 5g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 15mg, Potassium: 7mg, Fiber: 1g, Sugar: 1g, Calcium: 1mg, Iron: 1mg