This is the easiest gyoza wrappers recipe you’ll find. With a few simple ingredients and easy step-by-step instructions, you’ll have fresh, homemade wrappers in no time. They’re perfect for making ahead and freezing for later!

Dusted gyoza wrappers on a bamboo surface.

My weekends always revolve around cooking from scratch. Recently, I’ve been making homemade sen yai noodles and stocked my freezer with batches of Thai red curry paste and Thai green curry paste.

Last week, I made steamed garlic chive dumplings and they turned out amazing! This Friday, I’m taking a break from Thai cuisine to show you how to make gyoza wrappers for making the best pork gyoza, or Japanese dumplings, at home.

What is a gyoza wrapper

A gyoza wrapper is a thin, round dough skin used to encase fillings for Japanese gyoza dumplings. The wrappers are made from flour, water, and salt, and can be pan-fried, steamed, or boiled. Gyoza is the Japanese version of jiaozi, Chinese pot stickers.

Gyoza wrappers are not gluten-free, because they’re made with all-purpose flour. Here is a recipe for gluten-free dumpling wrappers, just make sure your gyoza filling is gluten-free too.

Wonton vs gyoza wrappers

Gyoza wrappers are specifically designed for Japanese gyoza, which are traditionally pan-fried to achieve a crispy bottom and a tender, steamed top. They are round-shaped and typically thinner than wonton wrappers, so that they crisp up nicely when pan-fried.
Wonton wrappers are usually square and a staple in Chinese cooking. They can vary in thickness and from one cuisine to another, but are usually slightly thicker than gyoza wrappers and can withstand various cooking methods like boiling in soups without falling apart.

You can use wonton wrappers in my recipes for kanom jeeb and pork and shrimp wonton.

Homemade wrappers

Cooking from scratch is so, so rewarding, especially when making dim sum, Japanese gyoza, and other dumplings. This dumpling dough recipe is easy and a fun activity to do with the kids. The best part is that you get to enjoy the freshest dumplings later!

Pork gyoza with sauce on a traditional bamboo-woven dish.

You can use them in my pork gyoza recipe. I know not everyone has the time to make gyoza wrappers at home. But no worries, you can find gyoza wrappers at most Asian grocery stores or even the international aisle in some other stores.

If you can make the time, homemade wrappers will really set your dumplings apart from store-bought and takeout versions.

Making them is so easy – it’s just mixing flour, water, and salt. It’s actually really fun to roll out the dough and shape your gyoza, and eating them later is so worth it.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

All purpose flour – This is the perfect base for our homemade gyoza wrappers, it’s easy to roll thin.
Hot water – Activates the gluten in the flour, helping to form a smooth, pliable dough that’s easy to work with and shape around your fillings.
Salt – Adds a subtle taste to the dumpling dough.
Cornstarch – Keep your wrappers from sticking by lightly dusting them with cornstarch.

How to make gyoza wrappers

Step 1: Add all-purpose flour and salt to a mixing bowl and make a well in the center. Very slowly pour in warm water, mixing as you go. Take your time to gradually add the water as you mix to shape it into a shaggy dough!

Kneading dumpling dough on a flat surface.

Step 2: Sprinkle some flour onto a clean rolling surface and transfer your dough to it. Then, knead the dough for about 5–10 minutes, adding a sprinkle of flour occasionally. Keep going for about 5 to 10 minutes, until your dough feels nice and elastic.

Step 3: Once your dough is kneaded to perfection, form it into a ball and let it rest in a bowl covered with plastic wrap for about 30 minutes to 1 hour. This makes it smoother and easier to roll out and shape later on.

Rolling out dumpling dough with a rolling pin.

Step 4: After the dough has rested, divide it in half and roll it out into a thin sheet. The goal is to get it as thin as possible without tearing.

Step 5: Use a round object or dumpling mold to punch out your wrappers from the rolled dough. Repeat until you’re out of dough. Keep your wrappers from sticking by lightly dusting them with cornstarch. Lay them out on a baking sheet, not letting them overlap, and cover them with plastic wrap. Store them for later or use them immediately!

Kitchenware

Dumpling mold or a round shaped object for cutting the rolled-out dough into wrappers
Rolling pin for rolling out the dumpling skins
Mixing bowl for mixing the dough
Measuring spoons and cups
Baking sheet for storage
Clean work surface

How to store and thaw gyoza dumpling wrappers

You can make these dumpling wrappers ahead of time and keep them for later.

Refrigerating: Dust the wrappers with cornstarch and wrap them with plastic wrap. Place them in an airtight container and store for several days.

Freezing: To prevent sticking, dust gyoza wrappers with cornstarch and wrap them in plastic wrap. Store in a freezer-safe container for up to 2 months. No cornstarch? Simply freeze them spread apart on a baking sheet, then transfer to a freezer-safe bag later.

Thawing: Thaw gyoza wrappers overnight in the fridge, and they’ll be ready when you need them. To defrost them quickly, lay them out on the counter for about 30 minutes, and they’ll be ready to wrap your fillings.

More ingredient recipes

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