Easy Homemade Gyoza Wrappers
Before cooking
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Steps as written in the recipe card.
13 steps1 hr
Ingredient prep checklist
- Water: ½ cup water ((just-boiled hot water; plus more, as needed))
Gather all the ingredients. For best results, weigh your flour with a kitchen scale (click the Metric button above for weights). If measuring with a cup, fluff the flour with a spoon, spoon it into the cup, and level it off with a knife—1 US cup = 4.25 oz (120 g). You can read more about proper flour measuring here. Nami's Tip: In Japan, we use medium-gluten flour (chūrikiko, 中力粉) with 8–10% protein for a chewy but easy-to-handle texture. For a closer match, I recommend using 1 cup (120 g) bread flour + 1 cup (120 g) cake flour.
References
This step uses
- 2 cups all-purpose flour (plain flour)
Full ingredient reference
- 2 cups all-purpose flour (plain flour)
- ½ tsp Diamond Crystal kosher salt
- ½ cup water ((just-boiled hot water; plus more, as needed))
- potato starch or cornstarch ((for rolling and dusting; or substitute regular flour if you‘re not freezing them))