How to Make Gyoza Wrappers from Scratch!

Steps

• 🥟 How to Make Gyoza Wrappers Dough – Step by Step!:

  1. In a large bowl, sift the all-purpose flour to keep it light and smooth.

     

  2. Mix the just-boiled hot water with salt and stir until completely dissolved.

     

  3. Slowly add the hot water to the flour, a little at a time, while stirring with a rubber spatula. Keep mixing until the dough starts to come together. If it’s still dry, add ½ Tbsp of hot water at a time until it forms a rough ball. (Different flours absorb water differently, so adjust as needed—I usually use about 120–150 ml.)

     

  4. Transfer the dough to a clean work surface and knead for about 10 minutes. This helps develop the gluten, making the dough smooth and stretchy.

     

  5. After kneading, cut the dough in half using a dough scraper (it doesn’t have to be perfectly even). Roll each half into a log about 1½ inches (3.8 cm) thick. Don’t worry about perfection—you can adjust when rolling them out later!

     

  6. Wrap each log in plastic wrap and let it rest for 30 minutes. This step helps relax the gluten, making the dough easier to work with.

     

• 🥟 How to Roll & Shape Gyoza Wrappers – Step by Step!:

  1. Unwrap the dough and lightly dust your work surface with potato starch (or cornstarch).

     

  2. Cut each log crosswise into ¾-inch (2 cm) wide pieces. No need to stress about getting them exactly the same size—we’ll fix that later! Pro tip: If you’re freezing the wrappers, avoid using flour for dusting since it makes them stick together. Stick to potato starch or cornstarch instead!

     

  3. Always cover the dough with a damp kitchen towel so it doesn’t dry out. This is super important!

     

  4. Take each piece and roll it into a ball using your hands.

     

  5. Press it gently onto your work surface to flatten it slightly.

     

  6. Use a rolling pin to roll out the dough, but DON’T flatten the top and bottom edges! This little trick helps create a nice, even round shape.

     

  7. Rotate the dough 90 degrees and roll again, trying to form a thin circle. If the dough shrinks back, let it rest for a few minutes to relax the gluten before rolling again.

     

  8. If you want perfect circles, use a 3-inch (8 cm) cookie cutter to cut out your wrappers. If the dough rolls back after cutting, let it sit for a few seconds, then cut again. Gather any dough scraps, cover them with a damp towel, and re-roll them to make more wrappers!

     

  9. Lightly dust each wrapper with potato starch to prevent sticking. Stack the wrappers and keep them covered with a damp towel while you roll out the rest. Once done, your wrappers are ready to use! You can also freeze or refrigerate them for later.