Have you ever thought about making your own homemade Japanese Gyoza wrappers? It only requires 3 ingredients and it is easier than you think. So let’s make Gyoza wrappers at home with my easy to follow step by step photo instructions!
What are Gyoza Wrappers?
Gyoza is delicious Japanese dumplings or potstickers. And Gyoza wrappers are a white pastry that wraps around the filling. They are made out of wheat flour, salt and oil. The Japanese gyoza wrapper is quite thin compared to the Chinese one and so finding Japanese gyoza wrappers from your local supermarkets can be difficult. Let’s make it at home!
What Ingredients are Required?
Basically, only 3 ingredients are required- flour, salt, and oil as well as water. You do not have to get special oriental ingredients which you can not buy from your local supermarket. I used Japanese brand flour just because I am more familiar with it but it’s not necessary.
Which flour to Use?
There are basically three types of flour that are generally used and readily available in Japan: Hakurikiko, Churikiko and Kyorikiko. All three words end in ‘riki (strength)’ and ‘-ko (flour)’. The difference is how much gluten it contains. Haku(thin)rikiko contains 7-9% gluten. Chu(middle)rikiko contains 10-12% gluten. Kyo(strong)rikiko contains 13-15% gluten.
Hakurikiko is equivalent to Cake/Pastry flour which is great for Japanese birthday cakes and cookies.
Churikiko is equivalent to All purpose flour which is great for gyoza wrappers and udon noodles
Kyorikiko is equivalent to Bread/Baker’s flour which is great for baking bread like Shokupan and Butamans.
So I mixed cake flour and bakers flour to make all-purpose flour. If you have all-purpose flour, just use it.
Size of Gyoza Wrappers
How big and thin are gyoza wrappers? Japanese Gyoza wrappers are typically about 4 inches (10cm) across and 0.04 inch(1mm) thick.
2 Methods to Make Perfect & Unified Size Gyoza Wrappers.
There are a couple ways to make the round shaped wrappers:
1 . Divide the dough into two, roll out one dough at a time to about 1-2mm (0.07inch) thickness. Cut out with an 11cm (4.3inch) round cookie cutter.
2. Divide dough into two. Roll to a cylinder shape (looking like a sausage) and cut about 2cm(0.78inch) each from the end. Roll the cuts into a small ball. Using a small rolling pin, roll out each ball to 1-2 mm thin round wrappers.
I personally prefer method 1. It is easier to make unified sized wrappers than with method 2. I think the second method requires more skill.
What Dishes do you Use it for?
FAQ
Q1 : Can you buy Gyoza Wrappers?
A: Yes. You can buy Gyoza Wrappers from supermarkets. I found the ready-made Gyoza Wrappers are not like what I used to buy in Japan. They are quite thick. If you want a Japanese one, you can get them from Japanese grocery stores. You will find it in their freezer section.
Q2 : How to store Gyoza Wrappers?
A : They will keep for 3-4 days in the fridge. If you have leftover and not going to use it in 3-4 days, you can place parchment sheet in between the wrappers and then wrap them with cling wrap. Then place it in a ziplock bag and freeze. It will last about a month. Defrost naturally in the fridge to re-use.
Q3 : How to thaw Gyoza Wrappers
A : Defrost naturally in the fridge to thaw. Take them out of freezer and leave it in fridge before hand.
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Gyoza wrappers 餃子の皮
Ingredients
- 100 g Plain flour *1 1 cup
- 100 g Bread flour 1 cup
- 100 ml boiling hot water 1/3 cup + 1 tbsp + 1 tsp
- 1 pinch of salt
- 1 tbsp Sesame seed oil *2
Instructions
- Place plain flour and bread flour in a large mixing bowl and stir.
- Add boiling hot water and combine them all together with a pair of chopsticks to make like crumble.
- Add sesame seed oil and continue to mix them all together.
- When it becomes crumbled, use your hands to squash them together to make a ball.
- Wrap with cling wrap and rest for about 30 minutes.
- Remove the cling wrap and knead the dough for a few minutes on a lightly floured bench top. When the dough surface becomes smooth, cover with cling wrap again and rest it for further 30 minutes.
- Divide the dough into two equal amounts. Roll out flat on a lightly floured surface to about 0.04 inch thick(1mm) with a rolling pin.
- Cut out the dough into a round shape using a 4 inch (11cm) diameter large cooking cutter.
- Continue to cut with the cutter until all dough is cut out. It will make about 30 wrappers.
- Remove excess flour before using it to wrap the filling.
Just made them! Turned out fantastically! It’s the best dough ever, I’m gonna make gyoza all night now :DD
Thank you so much!
awsum thanks for the recipe
I’ve made these several times and they always turn out great! I use 200g all-purpose flour and add about 120ml water. The dough seems way too dry at first but it WILL come together so don’t be tempted to add TOO much extra water. The exact amount depends on how humid your kitchen is, just like making bread. 🙂
My biggest round cookie cutter is about 3-1/4 inches, so mine come out a little smaller, but that just means I put a little less filling in them.
Is it a 1:1 ratio for the cake and bread flour?
Yes Lee
The dough is great!
However, I used my pasta machine to roll it out to 1mm thickness (I wanted to be exact) and I think it’s too thin.
Hello! When do you add the salt? It never says in the instructions. Thanks!
Hi Dani, thank you for your feedback. It should be added at step 1.
I used all purpose flour and had to add so much more water! 1/3 cup was not nearly enough to make a dough ball with 2 cups AP flour. I think I added about 2/3 cup boiling water total and they turned out much better.
Yes making now- dough is sitting! i also had to do this
Very good recipe, thank you very much!
I made it using gluten-free flour mix, Schär – Mix B. It is a italian or german mix, behaves very well.
I used a small bottle for stretching out the wrappers and used corn starch always a tiny pinch, so
the dough will not stick to the glass and the surface. The only difference I noticed that I had to add a little bit
more water to the mix, maybe a table spoon or so.
I made a thick rolade out of the dough in the end and I sliced thick slices, it was a bit trial and error but after a while
I knew the proper amount.
Thanks one more time.
Cheers!
Hi Blaise, Thank you for the extra information that you shared for gluten free recipe.
Planning to make this today and the gyoza filling tomorrow. Is it ok to put the dough inside the fridge and just roll it out and cut tomorrow (meaning I will stop at step 6 and do step 7 and onwards tomorrow)? Just so I don’t have to store it one by one in parchment paper. 🙂
Yes Michelle, you can.
Thank you for such a clear, simple set of instructions. We have just bought some Gyoza makers (two plastic half-circles hinged together). Your article gives us the confidence to have a go. Thanks again.
Hi Roger, Thank you for your lovely comment and 5 star rating 😀
Hi Shihoko,
Thank you for the wrapper recipe, can I check, is all purpose flour in the UK Self Raising flour?
Thank you
Hi Manda, I don’t live in the UK but i believe equivalent is Plain flour.
Thank you. I did not have strong flour but used just plain flour and they turned out lovely.
That’s great! Thank you Manda 😀
Mine turned out quite doughy. Not sure if this is because I used plain flour? I didn’t think to count how many I got from this batch, so maybe they were too thick? They looked perfect until I ate them. I do hope to perfect this technique, because I found it much easier to fold these than when I used store-bought wrappers.
Hi Maria, Yes you need to use higher content of protein flour than plain flour. I mix those two Japanese flour makes them about 10% protein content.
Hello why is my gyoza wralers breaks out is there anything i can do? Thanks so much
Hi Arminda, sorry to hear. What type of flour did you use? sounds like the dough did not form enough gluten.
do you rest it in a fridge or just at room temperature
rest in room temperature 😀
I am gluten free, could I use a gluten free all purpose flour do you think?
Hi Cynthia, 1:1 simple replace will not work. Check this site https://flannerys.com.au/2017/09/ultimate-gluten-free-baking-substitute-guide/
Thank you for your recipe! I no longer live in a place where I can go out for Japanese cuisine, so I’m so happy I can attempt it on my own now!
Hi Keanna, I am glad you find this recipe and still enjoy delicious Japanese food 😀
I made the mistake of using all purpose flour and bread flour but the wrappers came out good! Thanks for the recipe. Can you leave the oil out?
Hi Cassia 😀 why do you want to leave the oil out? adding oil helps to enlarge structure of gluten 😀
Thank you so much! I live in rural Australia, and I made them with wholemeal flour. They came out great!
You are welcome Dawn 😀 I am glad to know it worked out great for you. That’s what this blog for. those who wants to eat Japanese food outside of Japan 😀 like you and me 😀
What the size,diameter of wrapper must be?
Hi Kate, it is in the post. I used 11cm (4.3inch) round cookie cutter 😀
Hi Shihoko! Love the site ! Question on storage of wrappers for later use. I find that they stick together if i do not use them right away. Does the oil help against this or should i dust each wrapper before storage?
Hi Thank you 😀 Michael, I would dust each wrapper and also put parchment paper in between 😀
Thanks to one who made internet possible.
Also Thank you, Shihoko-san!! Currently making this right now.
Its my second attempt , But already have a good feeling about it.
Credits are yours!!
Thank you too Carter 😀 Good luck with you gyoza wrappers.