How to Make Gyoza Wrappers

Name: How to Make Gyoza Wrappers
Ingredients: 240 g all-purpose flour (or 120 g bread flour + 120 g cake flour); 0.5 tsp salt; 120 ml just-boiled water (plus more if necessary (should be around 120 - 150 ml)); potato starch (for dusting); 8 cm cookie cutter (3 inch)

JJust One CookbookYouTube

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Original video by Just One Cookbook on YouTube3:52

About this recipe

Making gyoza wrappers from scratch is surprisingly simple and a fun way to elevate your homemade dumplings. With just three main ingredients—flour, salt, and water—you can create fresh wrappers that are perfect for your favorite fillings.

This recipe from Just One Cookbook walks you through the process step-by-step, ensuring that your wrappers are not only delicious but also easy to handle.

Ingredient notes

240 g all-purpose flour (or 120 g bread flour + 120 g cake flour)
120 ml just-boiled water, plus more if necessary (should be around 120 - 150 ml)
Use potato starch (or corn starch) for dusting the work surface.
An 8 cm (3 inch) cookie cutter is needed for shaping the wrappers.

Tips from Just One Cookbook's video

Sift the flour before mixing to ensure a light texture in your wrappers.
Knead the dough for a full 10 minutes to develop gluten, which helps the wrappers hold together better.
Cover the dough with a damp towel while working to prevent it from drying out.

No life story here — the video and the recipe are the whole point. All credit to Just One Cookbook: watch the original on YouTube.

The recipe

Serves —

Ingredients

240 g all-purpose flour — or 120 g bread flour + 120 g cake flour
½ tsp salt
120 ml just-boiled water — plus more if necessary (should be around 120 - 150 ml)
potato starch — for dusting
8 cm cookie cutter — 3 inch

Steps

1
Measure 2 cups of flour.
2
Sift flour.
3
Add salt to just-boiled water and dissolve completely.
4
Slowly add water into flour.
5
Form dough into a ball.
6
Knead the dough for 10 minutes.
7
Cut dough in half.
8
Roll dough into a log.
9
Wrap each log and let it sit for 30 minutes.
10
Sprinkle potato starch on work surface.
11
Cut log into 12 pieces.
12
Cover dough with a damp towel to prevent drying.
13
Form each piece into a ball shape.
14
Press the ball onto the work surface.
15
Flatten the middle part of the dough using a rolling pin.
16
Press down the 3-inch (8 cm) cookie cutter.
17
Re-roll scraps for more wrappers.
18
Put filling in the center of the wrapper.
19
Wet all around the wrapper.
20
Fold the wrapper in half over the filling and pinch it in the center with your fingers.