Homemade Gyoza Wrappers Recipes

GYOZA (JAPANESE POTSTICKER) WRAPPERS

Steps:

• You must accurately measure the flour. Use a kitchen scale if you have one (I highly recommend getting one like this). If you use a measuring cup, please try this method: Fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Put the measured flour into a medium bowl. You should have close to the standard 4.25 oz (120 g) of flour per US cup.
• Gather all the ingredients.
• Sift the flour into a large bowl.
• Add the salt to the just-boiled hot water and stir until completely dissolved.
• Add the hot water to the flour little by little, stirring with a rubber spatula. Mix until the flour and water are combined completely. If the flour is still not incorporated, add more hot water, ½ Tbsp at a time, until you can form the mixture into a ball. You will eventually need to use your hands to do this.
• Transfer the dough to a work surface and knead the dough for 10 minutes.
• After 10 minutes, the texture of the dough will be much smoother. Use a dough scraper to cut the ball of dough in half (doesn't have to be an equal size).
• Shape each half into a long log about 1½ inches (3.8 cm) in diameter (it doesn't have to be perfect, especially if you use a cookie cutter later). Wrap each log with plastic wrap. Let it sit for 30 minutes.
• Unwrap the dough. Sprinkle a little potato starch on the work surface and cut each log crosswise into ¾ inch (2 cm) wide pieces. Since we'll be using a cookie cutter, don't worry if each piece of dough is a slightly different size.
• It's super important to cover the dough with a damp kitchen towel at all times to prevent it from drying.
• Roll each piece of dough into a ball shape.
• Press the ball onto the work surface.
• Using a rolling pin, roll out the dough, but DO NOT flatten the TOP and BOTTOM edges. This is the trick to making a nice round shape.
• Rotate the dough 90 degrees and repeat rolling the dough. Try to roll out the dough into a thin circle. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten and try again.
• Cooker cutter (optional): If you want a perfectly round shape for your wrappers, cut your rolled dough circle with a 3-inch (8 cm) cookie cutter. If the dough rolls back, leave it for a few seconds, then try again to cut the dough. Remove the excess dough scraps and cover them with a damp towel. Later, combine all the scraps if they still squish together and haven't dried out. Re-roll the scraps and repeat the process.
• Sprinkle each wrapper with potato starch and stack the wrappers. Make sure to cover them with a damp kitchen towel as you continue rolling the remaining dough. Once you've rolled out all the wrappers, wrap the stack of gyoza wrappers with plastic wrap and freeze or refrigerate until you're ready to use.
• You can keep the gyoza wrappers in the refrigerator for about 3-4 days and in the freezer for up to a month. Prior to use, defrost in the refrigerator overnight or on the counter for 60 minutes (depending on the amount and room temperature). Do not defrost in the microwave.
• For my Gyoza recipe, please click here.
• For my Vegetable Gyoza recipe (vegetarian/vegan), please click here.

GYOZA WRAPPERS RECIPE ( 餃子の皮 )

Steps:

• 01 - Mix the Flour and the salt into a large bowl. 02 - Add the Boiling Water, little by little, using chopsticks to stir, until you can form the mixture into a ball. 03 - Cover the bowl with a damp cloth and let the Dough resting for 1 hour. 04 - On a floured work surface, knead the Dough for about five minutes, or until it is smooth. 05 - Shape the Dough into a long about 5cm / 1.9in thick log, and cut the log crosswise into 40 slices. 06 - Roll each piece of Dough into a 8cm / 3in disk. Make the outer edge thinner than the center. 07 - Dust each disk with additional flour ( every time you flat one ), and stack them on top of each other. 08 - Wrap the stack tightly in plastic wrap until ready for use.

GYOZA

Steps:

• Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
• Preheat vegetable oil in a large skillet over medium high heat.
• Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
• In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
• In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

HOMEMADE GYOZA WRAPPERS

Steps:

• Mix the sea salt with the just boiled water until fully dissolved. Add it with the flour to the bowl of your stand mixer and knead (using the dough hook) for 10 minutes, until you have a smooth dough.
• Form with your hands in two rolls, wrap in plastic foil and let it rest for 30 minutes (up to one day) in your fridge.
• Sprinkle cornstarch on your working area (prevents the dough from sticking) and roll out the dough using a rolling pin or pasta maker to ~2mm (1/16 inch).
• Cut out 8cm/3inch circles using a cookie cutter (use a reversed drinking glass if you don't have a round cookie cutter). Sprinkle more cornstarch on the wrappers before you stack them.
• Knead the dough scraps together and repeat until no dough is left. Refrigerate the wrappers in plastic foil for up to one day. You can use them to make this Tofu Dumpling Recipe or any other dumpling recipe.

HOMEMADE GYOZA WRAPPERS

Steps:

• In a bowl, mix together flour and salt. Then, add water and mix with a wooden spoon/spatula.
• With your hands, start forming dough. It will be hard at the beginning but keep kneading (you can transfer the mixture onto a worktop if it's easier for you). It will take about 5-7 minutes to knead into a ball. The dough will be flaky at first, but it just needs more kneading (like you can see on the process photos).
• When ready, place it in a plastic bag or cover in plastic wrap and let rest for 15 minutes (or longer) on your kitchen counter.
• Divide the dough into 2 equal pieces. Put one piece back in the bag. Roll the other half until thin. You should not need a lot of flour for dusting. (Instructions for authentic way of rolling gyoza dumplings are in the post above this recipe card)
• Fill, fold and cook using your favorite method or freeze for later use!
• Enjoy!

GYOZA WRAPPERS

Steps:

• 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.

GYOZA

Steps:

• Combine all ingredients together and leave aside to use later
• Place flour and salt in a bowl and gradually add the boiling water and mix well with a spoon
• Transfer it to the work surface and kned the dough for 8-10 mins
• Portion it to 2 equal pieces and shape it to a long log shape. Cover with cling wrap and leave aside for 30 minutes
• Dust the work surface with cornflour and cut the one long log shape dough into 12-13 equal piece. Once cut cover with a damp cloth to avoid to from drying
• Take one piece at a time and flatten it using a rolling pin
• If you don't get a perfectly shaped round, then use a round-shaped object to cut the dough
• Repeat the process for each wrapper. Dust the wrapper with cornflour and cover with a damp cloth to avoid it from sticking together.
• Dust cornflour to a baking tray to place the made gyozas
• Place 1 gyoza wrapper on your palm. Dip your finger in water and run it around the edge of half the gyoza wrapper. Place 1 tbsp of filling on the middle of the wrapper. Fold the wrapper over. Use your thumb to create 4 pleats. Press to seal and place on the tray. Repeat with remaining wrappers.
• Heat a pan with 1 tbsp of oil on medium heat
• Once heated, place the gyozas on the pan and cook until it has a golden brown bottom, then add 1/3 cup of water to the pan and close with a lid
• Cook until all the water has evaporated and the base is not soggy
• Serve warm with a dipping sauce

HOMEMADE DUMPLING WRAPPERS FOR WONTONS, GYOZA & CO

Steps:

• *Note: Check out the recipe video + step-by-step guide above for visual instruction!
• Whisk together the flour and salt in a bowl. Pour in the hot water and mix with chopsticks until the liquid has been absorbed by the flour. Place the dough on a working surface and knead with your hands for about 3-5 minutes until a smooth and soft dough forms. Then form the dough into a ball, wrap it tightly in cling film and refrigerate for 30 minutes. (If making gluten-free dough continue with the next step immediately; do not chill it).
• After the chill time, divide the dough into 2 or 4 pieces and wrap each piece in cling foil again. Start with one piece at a time and put the others back in the refrigerator to prevent them from drying out. Roll one piece out on a lightly floured work surface to be about 2 mm thick.
• To make wonton wrappers, cut out squares with a pizza cutter (approx. 3"x3", 7.5x7.5-cm). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3-4", 8-10-cm diameter). Use leftover dough to cut out more wrappers. Then fill and fold however you like (or stack them up for later use*).
• Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.

JAPANESE GYOZA

Steps:

• Chop cabbage, Chinese chives, and spring onion finely and set aside.
• Remove the skin from the ginger and grate finely.
• Using a garlic mincer, mince the garlic and set aside.
• Mix the pork mince, shredded cabbage, spring onion, ginger, garlic, soy sauce, sake, sesame oil, salt and pepper together in a bowl.
• Mix together well until they become well combined and sticky in texture.
• Spoon about a tablespoon of the mixture into the centre of a Gyoza wrapper and fold while pinching the sides together to close the Gyoza. Use your thumbs to fold it and use your right index finger to push mince filling in (see photo or mini video if you are not familiar with this method) .
• Heat a frying pan over medium heat and place the Gyoza in the pan and brown the bottom part of the Gyoza.
• Once the Gyoza is slightly browned on the bottom, pour ¼ cup hot water into the pan to steam fry the Gyoza.
• Put a lid on the pan to steam the Gyoza and turn the heat up to high. Steam cook for about 3 minutes.
• Take the lid off and let the water evaporate. Carefully pour a little bit of sesame seed oil around the Gyoza to make the bottom turn crisp and golden brown.
• Turn off the heat and serve the Gyoza on a plate with the bottom up for best presentation.

GYOZA RECIPE

Steps:

• Remove the core of the cabbage leaves and cut into fine julienne (small stripes)
• Sprinkle the cut cabbage with 1 teaspoon of fine salt and mix with your hands until the cabbage starts to get soft and let rest for 5 minutes.
• Place the ground pork meat in a bowl. Add 1 teaspoon of corn starch and 2 tablespoons of water and mix well for some minutes until the meat becomes like a paste.
• With your hands squeeze out the water of the salted cabbage and add to the meat.
• Cut the spring onions into small pieces and add to the bowl.
• Add the grated ginger (1 tablespoon), and the grated garlic (1 glove).
• Season with the soy sauce (2 tablespoon), the sesame oil (1 tablespoon) and the rice vinegar (1 tablespoon).
• Add some fresh ground black pepper.
• Knead the mixture with your hands until everything is well mixed, and it becomes sticky.
• Always keep the Gyoza wrappers under a damp kitchen towel while you are folding. Prepare a small bowl with water to wet your fingers.
• Take a Gyoza wrapper and place it in the palm of your hand. Use a spoon and put a small amount (approx. 2 teaspoons) of the filling in the center of the wrapper.
• Dip one finger in a bowl of water and draw a circle around the outer part of the wrapper until it's wet all around.
• Fold the wrapper in half over the filling.
• Using your left thumb and index finger, start making a pleat on the top back part of the wrapper, about once every 1 cm and press against the front part.
• Once you make each pleat, press it down with your right hand using your thumb and index finger.
• Continue with the pleats toward the left side after having pressed together each pleat.
• Continue all the way till there is no more wrapper to pleat.
• Press the pleats and shape the Gyoza (like a half moon).
• Place the closed Gyozas on a tray with parchment paper.
• Heat the oil in a large non-stick frying pan over medium heat. When the pan is hot, place the Gyoza flat side down in a circular shape.
• Cook until the bottom of the Gyoza turns golden brown.
• Add 100 ml of water and quickly cover the pan with a lid. Steam the Gyozas for 3 minutes.
• Remove the lid to evaporate any remaining water and add 1 tablespoon of sesame oil.
• Continue to cook uncovered until the Gyozas are golden brown and crisp on the bottom.
• Mix 3 tablespoons of soy sauce and 3 tablespoons of rice vinegar together. If you like it spicy, add some chili oil or paste.

HOMEMADE GYOZA

Steps:

• In a large mixing bowl, combine cabbage and salt, stirring to evenly distribute the salt. Allow to sit for 10-15 minutes - this will draw the moisture out of the cabbage.
• Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into the mixing bowl.
• Add all remaining ingredients - aside from the wrappers and oil - to the bowl, and mix thoroughly. I like to use my hands for this - does a much better job of distributing everything than any mixing spoon will!
• Cover and chill until ready to use.
• Roll filling into tight 1″ balls, placing one in the middle of each wrapper.
• Use a finger/pastry brush dipped in water to moisten the edges of each wrapper. Fold the wrapper over the filling, creating a half circle. As you do this, try to push out as much of the air from the inside as possible - excess air can cause them to burst.
• If you have a dumpling press, use it to seal and crimp the edges, or pleat the edges like this:
• If you don't have a dumpling press, you can fold and crimp the edges freehand. (It's fussy though!)
• Heat up 2 Tbsp vegetable, olive, or sesame oil in a frying pan - I prefer to use nonstick for this - and arrange a single layer of gyoza in the pan - not touching each other, frill side facing up. Cook until bottom side is nicely browned.
• Alternatively: If you like your gyoza extra crispy, arrange them on their sides in the pan. Cook until the first side is nicely browned, flip and brown the other side before proceeding.
• Once the bottom is browned to your liking, pour 1/3 cup of warm water into the pan, and quickly cover with a lid. Cook for 2-3 minutes without removing the lid.
• After 2-3 minutes, remove the lid and allow Gyoza to continue cooking until all of the water has cooked off. Repeat in batches, as necessary.
• Serve hot, with Gyoza sauce
• Stir sauce ingredients together, refrigerate til serving.

VEGAN DUMPLING WRAPPERS FOR WONTON, POTSTICKERS, AND GYOZA

Steps:

• Place the flour in a mixing bowl and create a well in the center. Add the water slowly to the well while stirring to combine the flour and water gradually. Stir together until all the water is absorbed. With clean hands, gather the dough into a ball. Turn it on to a clean surface and knead for one minute. The dough should not stick; add a small amount of flour if necessary. Place the dough back into the bowl and cover with a plate or lid. Let the dough rest for 30 minutes to an hour. Divide the dough into managable pieces if you like. Dust the work surface with a little cornstarch if the dough sticks. Roll out the dough into a large flat piece, about 1-3 millimeters thick (1/32" to 1/16"). Cut the dough into squares or use a cookie cutter or cup to cut out circles. The size is up to you but I like to make wrappers 3" to 4" wide. Remove the trim, knead it into a ball and place in the covered bowl for a few minutes. Then roll it out to create more wrappers. Dust the wrappers with cornstarch before stacking them up. Use right away or store in an airtight container in the fridge for up to 5 days.

HOW TO MAKE GYOZA WRAPPERS RECIPE

Steps:

• Sift the flour and the corn starch together with a sieve into a bowl.
• Put the water together with the fine salt to boil and add it to the bowl with the flour and the corn starch.
• Mix everything with a spatula or a spoon.
• Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes using your hands to form a uniform dough. The dough ball should be medium-firm and have a rough appearance. Cover the bowl the dough with plastic film or a damp kitchen towel and let rest for 15 minutes.
• Knead the dough again until getting smooth and soft. Cover again and let rest for another 60 minutes.
• Take the dough out of the bowl and knead it a few times. Then start forming the dough in a big role like a rope. Cut this rope in the middle and continue rolling each piece until having two logs with a diameter of about 3-4 cm.
• Now cut the log into small equal pieces (about 10g-12g) using your kitchen scale to help you to keep the same weight.
• Take each piece of dough and roll it into a ball using the fleshy part of your palm. Then flatten each ball of dough using your finger into a small disc.
• Sprinkle cornstarch all over the dough pieces to lightly cover them in corn starch.
• Using a rolling pin, roll out the dough. Rotate the dough and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin disc. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten.
• (This is Optional) To flatten out the edges and make the Gyoza wrapper perfect, use the right hand to roll out the dough with the rolling pin, while the left hand is constantly rotating the dough. The rolling pin stays in the right hand never lifts off from the dough surface. The wrapper is rolled out in a continuous motion. This is the professional way to roll Gyoza wrappers, but it needs some practice.
• (Also Optional) If you want a perfectly round shape for your wrappers, cut them with a cookie cutter (about 8 cm) or a glass and remove excess dough. This helps for sure, making more beautiful and even Gyozas later.
• Sprinkle each wrapper with corn starch, pile them up, and wrap them with plastic film or into a plastic bag. If you do not use them right away, refrigerate or freeze them.
• You can keep Gyoza wrappers in the fridge for about 3-4 days and in the freezer for up to one month.