Gyoza Wrappers Recipe

Learn how to make homemade gyoza wrappers with this simple recipe. Soft, thin, and perfect for folding your favorite Japanese dumplings.

4.56 from 9 votes

Prep Time :45

Dough Resting Time :30

Total Time :45

Servings : 40 Wrappers

Calories : 22kcal

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! 🥟

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.