Easy Gyoza Wrappers Recipe -

Easy Gyoza Wrappers Recipe

Soft, homemade gyoza wrappers made with flour, hot water, and salt. Simple, freezer-friendly, and easy to shape with photo guidance.

Cook Time 1

Total Time 1

Cuisine Asian, Japanese

Course Appetizer, Ingredients

Serving Size

Measuring spoons and cups
Mixing bowl
Rolling Pin
Clean work surface
Dumpling mold or a round shaped object for cutting the rolled-out dough into wrappers

2 cups all purpose flour, + extra as needed for sprinkling the dough with flour (step 2)
1 cup warm water
1/4 teaspoon salt
cornstarch, as needed, see notes

Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and slowly pour in the warm water, mixing gradually to form a shaggy dough.
Knead: Transfer the dough to a floured surface and knead for 5–10 minutes, dusting with flour as needed, until smooth and elastic.
Rest the dough: Shape the dough into a ball, place it in a bowl, and cover with plastic wrap. Let it rest for 30 minutes to 1 hour.
Roll it out: Divide the dough in half and roll one piece out into a thin sheet. Keep the other half covered while you work.
Cut the wrappers: Use a round cutter or dumpling mold to cut out your wrappers. Lightly dust them with cornstarch to prevent sticking. Lay them flat in a single layer and cover with plastic wrap until ready to use or store.

Use the nutrition card in this recipe as a guideline.
Cornstarch - Keep your finished wrappers from sticking by lightly dusting them with cornstarch.