Yields about 40 pieces. Make your own authentic gyoza wrappers at home — all you need is flour, water, and a little patience!
Ingredients
- 240g all-purpose flour
- ½ tsp salt
- 120ml hot water (plus more as needed)
- Cornstarch (for dusting)
Instructions
- 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, a little at a time, stirring with a rubber spatula. Mix until the flour and water are completely combined. If needed, add more hot water, ½ tablespoon at a time, until the dough can be formed into a ball. (Tip: Different brands of flour absorb water differently; you may need 120–150 ml.)
- Transfer the dough to a work surface and knead for 10 minutes.
- After kneading, the dough should be much smoother. Use a dough scraper to cut the ball of dough in half.
- Shape each half into a long log about 1½ inches (3.8 cm) in diameter. Wrap each log with plastic wrap and let it rest for 30 minutes.
Rolling and Cutting the Wrappers
- After resting, cut each log into small pieces, roughly 10–12g each.
- Dust your work surface and rolling pin with cornstarch.
- Roll each piece into a ball, then flatten it into a small disc.
- Using a rolling pin, roll each disc out into a thin, round wrapper about 8–9 cm (3–3.5 inches) in diameter. Keep the center slightly thicker than the edges if possible.
- Stack finished wrappers with a light dusting of cornstarch between each to prevent sticking.