Easy Gyoza Wrappers
Soft, homemade gyoza wrappers made with flour, hot water, and salt. Simple, freezer-friendly, and easy to shape with photo guidance.
- Prep time
- --
- Cook time
- 1 hr
- Yield
- 35 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
Knead: Transfer the dough to a floured surface and knead for 5–10 minutes, dusting with flour as needed, until smooth and elastic.
- 3
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.
- 4
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.
- 5
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.