gyoza wrappers

Learn how to make homemade dumpling wrappers with this easy 2-ingredient dough recipe to use for any Asian dumplings like Japanese Gyoza (Jiaozi, Potstickers), Chinese Wontons &amp; more! The wonton wrappers are simple, egg-less, perfect to make ahead and freeze and can easily be made gluten-free and even used for ravioli!

Homemade Dumpling Wrappers for Wontons, Gyoza & Co

½ cups all-purpose or wheat or spelt flour

salt

water oil

flour (for dusting the work surface)

*Note: Check out the recipe video + step-by-step guide above for visual instruction!

Whisk together the flour and salt in a bowl. Pour in the hot water and mix with chopsticks until the liquid has been absorbed by the flour. Place the dough on a working surface and knead with your hands for about 3-5 minutes until a smooth and soft dough forms. Then form the dough into a ball, wrap it tightly in cling film and refrigerate for 30 minutes. (If making gluten-free dough continue with the next step immediately; do not chill it).

After the chill time, divide the dough into 2 or 4 pieces and wrap each piece in cling foil again. Start with one piece at a time and put the others back in the refrigerator to prevent them from drying out. Roll one piece out on a lightly floured work surface to be about 2 mm thick.

To make wonton wrappers, cut out squares with a pizza cutter (approx. 3“x3“, 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3-4“, 8-10-cm diameter). Use leftover dough to cut out more wrappers. Then fill and fold however you like (or stack them up for later use*).

Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.

Make homemade dumpling wrappers from scratch with this easy recipe with step-by-step photos. These dumpling wrappers are perfect for potstickers or gyozas.

Homemade Dumpling Wrappers

300 g (2 cups) plain flour (all-purpose flour)

200 ml (3/4 cup plus 2 teaspoons) boiling water

Measure the flour and salt into the bowl of an electric stand mixer fitted with a dough hook.

Keep mixing until all of the water is incorporated.

Add more water as necessary until the mixture comes together into a dough.

Knead on low-medium speed for 5-10 minutes, or until the dough is soft and smooth.

Use your thumbs to poke a hole in the centre of the dough to create a bagel or donut shape.

Cover each piece of dough with cling film.

Set the dough aside on the kitchen counter for about 30 minutes to rest.

To Make the Dumpling Wrappers

By this stage, the dough should be moist and sticky on the surface.

Cut into the dough so that it is now a long log in shape.

Roll the dough lightly in the flour so that it is no longer sticky.

Cut small pieces from the dough, about 15 g/0.5 oz each.

Roll each piece of dough into a ball, and roll out the dough into a round shape measuring about 10 cm/4 inches in diameter.

Ideally, the edges of the dough should be thinner than the centre, but it is fine if dumpling wrapper is the same thickness all over. In which case, you could also roll out the dough into a thin sheet and use a cookie cutter to cut out rounds from the dough. You can also use a pasta machine to roll out the dough (see Kitchen Notes below).

To Roll Out the Dumpling Wrappers

This was my first time making potstickers and the dumpling wrappers from scratch. They were so delicious! Your recipes and photos are so helpful.

Very good recipe. The dough was much easier to make than I expected and very delicious too.

Great recipe! My kids and I tried your potsticker recipe on the weekend and had a fun time making them. I will make a double batch next time to freeze some! They are so good.

I've made this recipe twice and the dumplings tasted great.

Excellent recipe. Made several times now.

Thank you for the recipe! I loved making the dumplings from scratch and these wrappers had the perfect taste and texture.

Wow, these dumpling wrappers tasted delicious. And they were so easy to make! I made them with your pork filling - the best dumplings ever!

Delicious! I made your potsticker recipe with these dumpling wrappers and they were just amazing!

Great recipe, dumplings turned out fantastic!

Yummy recipe! Definitely worth the time making these dumpling wrappers from scratch.

I used your recipe over the weekend for the LNY and it was perfect.

Amazing recipe for dumpling wrappers! Definitely worth the time and effort.

Pan-fried Gyoza with a Crispy Lattice Coating: juicy on the inside, crispy on the outside! Just as delicious as restaurant-made without the expensive price!

Pan-fried Gyoza with Crispy Lattice Coating 羽付き餃子

pork mince (*1)

cabbage

scallions

soy sauce (*2)

tbsp sake (*3)

tbsp sesame oil

tbsp grated ginger

pepper

gyoza wrappers (*4)

water

tsp Katakuriko (Potato Starch) (*5)

tsp plain flour

Sprinkle the salt over the finely chopped cabbage and toss them. Leave it for 5 minutes to withdraw moisture from the cabbage.

Squeeze out the moisture from the cabbage and discard the liquid withdrawn.

Mix the pork mince, cabbage, spring onion, soy sauce, sake, sesame oil, ginger juice, and salt and pepper together in a large bowl.

Spoon about a tablespoon amount of the mixture into the centre of a gyoza wrapper and fold it while pinching the sides together to close the gyoza. Repeat this step till all the filling is gone.

Heat some oil in a fry pan over medium heat and place the 6 gyoza in circle on the pan and let the bottom of gyoza to brown. *6

Mix the potato starch (Katakuriko), flour and water together and once the gyoza is slightly browned on the bottom, pour the starch mixture into the pan.

Put a lid on the pan to steam the gyoza for about 5 minutes over low heat.

Take the lid off and let the water evaporate so the cornstarch mixture can form a crispy lattice. You can heat up to medium but be careful not to burn the bottom of gyoza.

Turn off the heat and serve the gyoza on a plate with the bottom up. *7

Hello, 

Thanks for the clear explanation and beautiful picture of those special Gyoza.

Can you kindly post a picture of the "cabbage" you use, I'm not sure what kind to buy and what it's called in japanese and in english please. 

Arigato, 
Sylvie

https://content.jwplatform.com/videos/zIJzQjzK.mp4

Pan-fried Gyoza with Crispy Lattice Coating: juicy on the inside, crispy on the outside! As delicious as restaurant-made without the expense.

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