Learn how to make gyoza wrappers from scratch! This recipe walks you through a few simple steps to create homemade gyoza wrappers - and trust me, Japanese dumplings taste so much better when made with your own dough. 🥟
If you love gyoza as much as I do, you've probably wondered at some point whether you can just make the dough yourself. The good news: yes, you can - and it's super easy! You only need four ingredients, a little time, and soon you'll be folding your very own Japanese dumplings.
Of course, gyoza wrappers are also available ready-made in the freezer section of most Asian grocery stores. They're very convenient and only need to be thawed before use. If I'm in a rush, I'll sometimes go with the store-bought option (like the Happy Belly Gyoza Skins). BUT - homemade gyoza wrappers taste worlds better. It's more delicate in flavor and a bit thinner, making it the clear winner for me! 🏆
Gyoza Dough vs. Dumpling Dough - What's the Difference?
Gyoza, also known as Japanese dumplings, are small, filled pastries typically folded into a half-moon shape, then pan-fried and steamed. That "crispy on the bottom, soft on top" texture is simply unbeatable!
"Dumpling," on the other hand, is a broader term for filled dough pockets of all kinds. This includes Chinese wontons, baozi, Tibetan momos - and even Italian ravioli, if you want to get technical. The dough for Asian dumplings usually relies on the same simple ingredients: flour, water, and sometimes a pinch of salt. Still, each type varies slightly in texture, thickness, and preparation.
If you'd like to dive deeper into the world of dumplings, try making my homemade wonton wrappers!
How To Make The Dough
- Knead: Dissolve salt in hot water, then combine with the flour and knead into a dough (stand mixer recommended).
- Rest: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
- Roll out: Roll the dough thinly using a rolling pin or, even better, a pasta machine. The pasta machine is faster and produces thinner dough, which is why it's my preferred method. Lightly dust with cornstarch to prevent sticking.
- Cut out rounds: Use a round cutter (about 3 inches / 8 cm in diameter) to cut out circles - these are your gyoza wrappers! No cutter? Just use a drinking glass instead.
Tips for Making Gyoza Dough
- Always let the dough rest for at least 30 minutes in the fridge before rolling it out - overnight works even better. Resting makes the dough more elastic and much easier to handle.
- Be generous with cornstarch! In Japan, cornstarch (not flour) is traditionally used for rolling out the dough because it prevents the wrappers from sticking together - a real game changer.
- Don't have a round cookie cutter? Flip a drinking glass upside down and use that instead. Works just as well!
- Store your finished gyoza wrappers in the fridge for up to one day. Wrap them tightly in plastic wrap to prevent them from drying out.
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📖 Recipe
Gyoza Wrappers Recipe
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
- 2 cups all-purpose flour
- ⅝ cup water, just boiled
- ½ teaspoon salt
- cornstarch
Instructions
- Mix the sea salt with freshly boiled water until fully dissolved. Add the salted water and flour to the bowl of your stand mixer and knead with the dough hook for about 10 minutes, until a smooth dough forms.
- Divide the dough into balls, roll them into logs with your hands, wrap in plastic wrap, and let them rest in the fridge for at least 30 minutes (or up to one day).
- Lightly dust your work surface with cornstarch to prevent sticking. Roll out the dough with a rolling pin or pasta maker until it's about 2 mm (1/16 inch) thick.
- Cut out circles about 8 cm (3 inches) in diameter using a cookie cutter (or the rim of a drinking glass). Dust the wrappers with more cornstarch before stacking them.
- Gather the dough scraps, knead them together, and repeat the process until all the dough is used. Store the wrappers in the fridge, wrapped in plastic, for up to one day. Use them to make my Tofu Dumpling Recipe or any of your favorite dumplings! 🥟
Notes
- I use a stand mixer lasagna roller attachment and roll out the dough to setting number 4 (~1.9 mm). If you don't have a pasta attachment, you can also roll out the dough with a rolling pin. However, it's much more difficult to get it paper-thin that way.
- Once you've finished making your homemade gyoza dough, be sure to check out my Tofu Gyoza recipe on the blog. There you'll find a delicious filling along with plenty of tips for folding and cooking.
Equipment
Nutrition
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Hi i saw my Japanese friend make gyoza. She cooks its first in a pan with a little water & oil, till the bottom is turns golden brown. Excited to make my own. Thanks
Have fun trying out the recipe, Nej! 💕
I’m afraid I did not have the success that others did with this recipe. I followed the recipe meticulously, using a stand mixer. However, when I took the dough out of the fridge, it was hard and almost impossible to roll out nicely. Ultimately, I ended up with only about 1/2 of the wrappers, which were correspondingly too thick.
Hi Toby, did you use a pasta roller to roll out the dough? It’s very difficult to achieve the same “thinness” with a rolling pin!
I don’t have a pasta roller. The second time, I added more water, kneaded it manually and didn’t refrigerate. That worked well, although they were a bit sticky at the point of filling. Tasted great.
I am glad to hear that it worked out this time, Toby! Don’t be shy using cornstarch when rolling them out, this is what keeps them from sticking together! 😉
One of the best recipe sites I’ve encountered! Thank you! Printing quick and easy! Used the Gyosa wrapper recipe and all your tips were correct thank you again! But… ;-{ found no potsticker recipe on your site, do you have a favorite? can you send it please?
Hi Rob, thank you so much for your kind comment! It makes me so happy to read that you liked the recipe, and the wrappers turned out great. I do have a tofu dumpling recipe on my page, it’s linked in the blog post. I am going to link it in the recipe card, too, so that people who print it out won’t miss out on it! 😉
How long do you cook them?
Hi Sue, please read this blog post for all the information.
Very nice easy Method thanks
I am happy to hear that =)
Can you premake the gyoza, fridge it, and pull them out when ready to cook?
Hi Kim, yes you can.
Flour a large plate with some cornstarch and make sure to leave enough space between each. Otherwise, they will stick together, and you can’t save them if they stick….I’ve been there. But I recommend freezing them right away. Follow the freezing instructions written in this vegan dumpling post.
All the best,
Aline
hello can I use a hand mixer instead of a stand mixer?
Hi Abi,
I have never made it with a hand mixer, but if you knead it long enough, it should work fine! 🙂
All the best,
Aline
We used our stand mixer to do the initial kneading but then did a little kneading by hand, rolled it out by hand and then filled them using a little water around the rim of the wrapper to seal. We set them aside covered until ready to cook. They were marvelous. Could not have been better if we had bought them from a store. Very easy dough to work with and if you roll them out thin enough they will be perfect.
I am happy to hear that the Gyoza dough worked out so well for you, Sheila!
I also prefer homemade Gyozas over store-bought ones!
Thank you for taking the time to let me know.
All the best,
Aline
Hello! Can I cut this recipe in half without compromising the flavor and texture?
Hello Kristina, yes, of course. The only difficulty you could face is that sometimes the kitchen machines have trouble kneading when there is too little dough. So you might need to knead a bit longer for a smooth dough. Have fun making homemade Gyoza wrappers!
All the best,
Aline
I tried this and the result was amazing! Everyone loved the texture and taste of the mass, professional!!!
I am super happy to hear that Luiza! Also, I am proud of you that you made these from scratch! (So much better than the storebought ones) 🙂
All the best,
Aline