homemade gyoza wrappers

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when i was trying to figure out what to make for today’s lunch, i found a few recipes for gyoza or japanese dumplings.  one of the recipes was on a blog that also had a link to instructions on how to make your own gyoza or won ton wrappers.  i’ve always bought them from the store but i was definitely excited to try to make them myself, especially because you can’t always find wrappers at the grocery store on the mainland.  although it does take time, it isn’t really very hard and the taste and texture is much better than store bought wrappers.

Homemade Gyoza Wrappers

adapted from La Fuji Mama


  • 2 cups all purpose flour
  • 1/4 tsp. salt
  • 3/4 cup boiling water


  1. Mix two cups of all purpose flour and salt in a large bowl.
  2. Add boiling water, little by little, using chopsticks to stir, until you can form the mixture into a ball.
  3. Let the dough sit in the bowl, covered with a damp cloth, for 1 hour.
  4. On a floured work surface, knead the dough for about five minutes, or until it is smooth.
  5. Shape the dough into a long log.  Cut the log into 4 equal pieces, and then cut each of those pieces in half.  Cut each piece into 5 pieces.  Dust with flour and roll into a ball.  Place balls into a large ziplock bag until ready to roll (this keeps the dough from drying out while you roll out each wrapper)
  6. Roll each piece of dough into a 3 1/2 inch disk, making the outer edge thinner than the center.  Use a circular cookie cutter or biscuit cutter that is 3.5-inches in diameter to cut out wrapper.
  7. Liberally flour each side of the wrapper and stack.
  8. Wrap the stack tightly in plastic wrap until ready for use.

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  1. Thanks so much! They don’t sell gyoza wrappers in my neighborhood, so this was a life saver! ❤

  2. Very nice and easy recipe!

  3. Thank you for posting this recipe. I have in the past bought ready made wrappers, but the home made are in a whole other league. Amazing. The only thing is I took a while rolling and cutting these lovely circles, I floured and piled them up them and put them in the refrigerator, but they have stuck together! What did I do? Perhaps my dough was too moist? Or I rolled them too thin? The ones I used were okay to work with.

    • hi esther! the same thing happened to me the second time i made them. i think you have you use the wrappers right away and then it’s okay (that’s what i did the first time when i wrote this post). the moisture from the wrappers combines with the flour in between the wrappers and makes everything stick together 😦 i’ll have to learn the secret companies who make store bought wrappers use to keep the wrappers separated. once i find out, i’ll be sure to let you know.

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