You haven’t had real dumplings until you’ve tried this easy gyoza wrappers recipe. The homemade dough is soft and stretchy, easy to make with image instructions, and perfect for freezing!

Dusted gyoza wrappers on a bamboo surface.

Tip: Use these wrappers to make my gyoza from scratch, delicious Japanese dumplings filled with juicy pork!

What is a gyoza wrapper?

A gyoza wrapper is a thin sheet of dough made from flour, water, and sometimes salt. It’s used to wrap Japanese dumplings called gyoza, creating a chewy, tender bite when steamed or pan-fried. These wrappers are soft, pliable, and easy to shape into half-moon dumplings.

Fresh dough makes all the difference!

Cooking from scratch is always worth it, especially when you’re making dumplings like Japanese gyoza or dim sum at home.

This dumpling dough is super simple and fun to make, even with kids. And the reward? The freshest dumplings that taste way better than takeout.

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

If you can spare a little time, rolling out your own dough adds that handmade touch you just can’t get from store-bought, and it makes every dumpling feel a little more special!

Ingredient notes and substitutes

Check out the ingredient tips and step-by-step photos below, or jump to the recipe card if you’re ready to start kneading.

Ingredients for gyoza wrappers labeled: salt, all-purpose flour, and hot water.

All purpose flour (2 cups) – Forms the base of the gyoza dough.
Hot water (1 cup) – Helps activate gluten and makes the dough soft and easy to knead.
Salt (1/4 tsp) – Adds a subtle flavor.
Cornstarch (as needed) – Used for dusting to prevent sticking of the potstick wrappers.

Note: Traditional gyoza wrappers are not gluten-free! They’re made with wheat flour, which contains gluten. If you need a gluten-free option, look for wrappers made with rice flour or tapioca starch, or make your own using a gluten-free flour blend designed for dumplings.

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!

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 until it’s smooth and elastic, 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.

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.

Rolling out dumpling dough with a rolling pin.

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!

Storage tips

You can make these ahead and store them for later.

Refrigerate: Dust with cornstarch, wrap in plastic, and store in an airtight container for a few days.
Freeze: Dust with cornstarch, wrap tightly, and freeze in a sealed container for up to 2 months.
Thaw: Leave frozen gyoza dumpling wrappers in the fridge overnight or on the counter for 30 minutes until soft and ready to use.

More from scratch recipes to try

Homemade gyoza wrappers might take a little time, but they make all the difference and are totally worth it! If you enjoyed this recipe, please leave a star rating and comment below! Follow me on Facebook, Instagram, and Pinterest.