The Blue Stove


How to Make Gyoza Wrappers – Best Homemade Japanese Gyoza Recipe

How to make gyoza wrappers? Gyoza wrappers are an essential part of any Japanese cooking experience. Whether youre looking to make traditional Japanese gyoza or simply want some light snacks, knowing how to make the wrappers can be a great way to take your culinary skills up a notch.

In this blog post, well break down the basics of preparing and forming gyoza wrappers so that even novice cooks can enjoy delicious homemade snacks! Not only will you learn tips for making perfect gyoza wraps each time, but also discover trickier techniques for more professional-looking results. Lets get started on our journey toward creating delicious homemade treats!

Keep on reading for how to make gyoza wrappers.

What is Gyoza?

how to make gyoza wrappers

How to make gyoza wrappers?

Gyoza is a type of Japanese dumpling that is usually filled with minced pork and vegetables. It has a thin, chewy wrapper made from flour and water. Gyoza can be steamed, boiled, pan-fried, or deep-fried to create different types of textures and flavors.

Here is how to make gyoza wrappers instruction.

How to Make Gyoza Wrappers?

how to make gyoza wrappers

How to make gyoza wrappers?

Ingredients for Wrappers

So how to make gyoza wrappers at home? You will need only a few basic ingredients: flour, water, salt, and some vegetable oil. You can also add baking powder to the dough to give it a more fluffy texture.

Making the Dough

  • Mix together 2 cups of all-purpose flour, 1 cup of warm water, and 1 teaspoon of salt until all the ingredients are combined.
  • Knead the mixture for 5 minutes or until the dough is smooth and elastic.
  • To ensure an even texture, knead gently with your hands rather than using a mixer or food processor.
  • Once you have achieved your desired consistency, cover the dough with plastic wrap and let it rest for 15 minutes.

Forming the Wrappers

Now its time to form your gyoza wrappers!

  • Start by dividing the dough into golf-ball-sized pieces. Roll each piece into a circle, making sure that they dont get too thin or thick (aim for about 3 millimeters).
  • If your dough is too sticky, lightly dust the surface with flour.
  • To achieve a perfect circle, use a rolling pin to roll out each piece of dough as evenly as possible.

Once you have formed all your wrappers, its time to start making your gyoza! And thats all for how to make gyoza wrappers.

3 Options of How to Roll Gyoza Wrappers

how to make gyoza wrappers

How to make gyoza wrappers?

Option 1: Embracing the traditional Japanese method of rolling gyoza skins requires shaping the dough into a sausage-like cylinder and cutting it into equally-sized parts. Each individual portion is then flattened with your hands, before utilizing a slender rolling pin to spread it out evenly.

Option 2: Gently roll half of the dough out until it is thin, and then use a large cookie cutter to cut circles. Doing this will ensure that all your dumpling wrappers are consistent in size, giving you perfect-looking gyoza dumplings every time!

Option 3: To create the perfect circle shape for your dough, incorporate a combination of rolling and cookie cutting. It couldnt be easier!

Pro tip:

Struggling to roll gyoza dumpling dough thin enough in the center? Give this simple trick a try: cut out circles around the edges of your dough. Then, use a rolling pin on what has now become an edge. Cut out more wrappers and repeat until you reach your desired thinness!

How to Make Gyoza Wrappers with A Good Texture?

how to make gyoza wrappers

How to make gyoza wrappers?

To make sure your gyoza wrappers turn out perfect each time, there are a few key tips to keep in mind when it comes to how to make gyoza wrappers:

  • Each type of flour requires a different approach - some are more moist than others. Furthermore, due to the humidity and altitude where you live, its essential to adjust your amount of water accordingly. For top results, always begin with half a cup then only add when necessary.
  • Avoid making a dough that is too soft, as you will be unable to fold the wrappers without them sticking to your fingers.
  • For a firmer gyoza wrapper, opt for dough that is on the stiffer side.
  • For maximum convenience, coat your creations in either cornstarch or all-purpose flour before baking to ensure they can be easily separated and not stick together.
  • Instead of utilizing plastic wrap, opt for a reusable Ziploc bag or any other type of recyclable plastic bag you have around the house.
  • If you dont have a cookie cutter, use an object of similar size such as a mug or glass with a diameter of 4 inches (10 centimeters).

With a little practice and patience, youll have perfectly textured gyoza wrappers in no time!

Which Kinds of Flour Should I Use to Make Gyoza Wrappers?

When it comes to which type of flour you should use, all-purpose flour is usually the best option. All-purpose flour will give your gyoza wrappers a light, chewy texture.

However, if you prefer a slightly chewier or thicker wrapper, you can use bread or cake flour instead. Just remember that these types of flour will require more water to achieve the desired texture.

Suggested flour brands for how to make gyoza wrappers:

- King Arthur All-Purpose Flour

- Bobs Red Mill All-Purpose Flour

- Gold Medal All-Purpose Flour


Should I add oil when making gyoza wrappers?

Yes! Adding a small amount of vegetable oil to the dough (about 1 teaspoon) will help make your wrappers more elastic and easier to shape.

Do I need to chill my gyoza wrapper dough before forming?

No, you dont need to chill it. Simply cover the dough with plastic wrap and let it rest for 15 minutes before forming the wrappers.

Why is my wrapper rubbery?

If your gyoza wrapper is rubbery, its likely because you have used too much water in the dough. Try adding a bit more flour to help make it less elastic.


Making your own gyoza wrappers doesnt have to be a daunting task. With the right tools, ingredients and techniques, youll be an expert in no time! Just remember that all-purpose flour is usually the best type of flour for making gyoza skins. Thats another tip for how to make gyoza wrappers.

Add a small amount of oil to your dough to make it more elastic, and cover your dough with plastic wrap while resting before forming the wrappers. With a few simple steps, youll be able to create perfect gyoza wrappers every time! Good luck and happy cooking with The Blue Stove!

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