Homemade Gyoza Wrappers
Homemade gyoza wrappers are very easy to make and require only 3 ingredients. With this simple gyoza skin recipe you can prepare gyoza dumplings from scratch whenever you feel like it.
Servings: 24 - 30 gyoza wrappers
Calories: 30
Ingredients
- 2 cups all-purpose flour (270 grams), see note 1
- ½ teaspoon salt , see note 2
- ½ cup hot water , see note 3
Instructions
- 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!
Notes
- Make sure not to overfill your cups when measuring. If you do, your dough will be very hard to put together and you will need to add more water. For best results, use weight measurements, if not sure.
- If you are on a low-sodium diet or prefer having gyoza skins rather plain, use ¼ teaspoon of salt.
- You might need to add slightly different water quantity. This will vary due to different flour brands, altitude levels as well as humidity levels in your home. However, I suggest adding no more than 3 tablespoons extra, if needed. Always add little by little to avoid ending up with a dough that is very soft. It should be harder rather than soft. It’s similar to making pasta dough. Also, bear in mind gyoza dough will soften more during resting time.
- One batch will yield 24-30 gyoza wrappers. The quantity will depend on how thick/thin you will roll them.
- For more tips and answers to FAQ’s please read the detailed post above this recipe card.
Nutrition Facts
Homemade Gyoza Wrappers
Amount per Serving
Calories
30
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
39
mg
2
%
Potassium
9
mg
0
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Calcium
1
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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