If you can not find Gyoza wrappers in a store near you or want to try something new, I will show you how to make them from scratch at home. You only need a handful of ingredients (flour, cornstarch, water, salt), and the whole process is quite simple.
There are several recipes for Gyoza wrappers, and this is just a variant that works the best for me. Wrappers made not only with wheat flour but also with corn starch have a shiny appearance when cooked and are tender on the palate. Mixing the flour with warm water makes it easier to handle and results in a soft dough.
My favorite flour for Gyoza wrappers is pizza “00” flour, but you can also make the recipe with all-purpose flour.
With this recipe you can try my Gyoza recipe
How to make Gyoza wrappers Recipe
To make Gyoza wrappers from scratch is easier than you might think. You only need a handful of ingredients (flour, corn starch, water, salt), and the whole process is straightforward and really rewarding. The homemade Gyoza wrappers will definitely make a huge difference, and once you made them, you will not want to use the store-bought wrappers again.
Tried this recipe?Mention @mychefrecipe or tag #mychefrecipe!
Equipment
- small rolling pin
- sieve
- plastic film
- kitchen scale
Ingredients
- 150 g flour Allzweck- oder "00" -Pizzamehl
- 50 g cornstarch
- 110 g water
- 1/2 teaspoon fine salt
Instructions
- Sift the flour and the corn starch together with a sieve into a bowl.
- Put the water together with the fine salt to boil and add it to the bowl with the flour and the corn starch.
- Mix everything with a spatula or a spoon.
- Take the dough out of the bowl and knead it on a surface for 2 to 3 minutes using your hands to form a uniform dough. The dough ball should be medium-firm and have a rough appearance. Cover the bowl the dough with plastic film or a damp kitchen towel and let rest for 15 minutes.
- Knead the dough again until getting smooth and soft. Cover again and let rest for another 60 minutes.
- Take the dough out of the bowl and knead it a few times. Then start forming the dough in a big role like a rope. Cut this rope in the middle and continue rolling each piece until having two logs with a diameter of about 3-4 cm.
- Now cut the log into small equal pieces (about 10g-12g) using your kitchen scale to help you to keep the same weight.
- Take each piece of dough and roll it into a ball using the fleshy part of your palm. Then flatten each ball of dough using your finger into a small disc.
- Sprinkle cornstarch all over the dough pieces to lightly cover them in corn starch.
- Using a rolling pin, roll out the dough. Rotate the dough and repeat rolling the dough to make a nice round shape. Try to roll out the dough to a thin disc. If the dough is hard to roll out or shrinks back, let it rest a bit to relax the gluten.
- (This is Optional) To flatten out the edges and make the Gyoza wrapper perfect, use the right hand to roll out the dough with the rolling pin, while the left hand is constantly rotating the dough. The rolling pin stays in the right hand never lifts off from the dough surface. The wrapper is rolled out in a continuous motion. This is the professional way to roll Gyoza wrappers, but it needs some practice.
- (Also Optional) If you want a perfectly round shape for your wrappers, cut them with a cookie cutter (about 8 cm) or a glass and remove excess dough. This helps for sure, making more beautiful and even Gyozas later.
- Sprinkle each wrapper with corn starch, pile them up, and wrap them with plastic film or into a plastic bag. If you do not use them right away, refrigerate or freeze them.
- You can keep Gyoza wrappers in the fridge for about 3-4 days and in the freezer for up to one month.
