Gyoza Wrapper is a thin and round (pasta-like) flour skin that can hold meat and vegetables to make Gyoza dumplings. Homemade Gyoza skins are quite different from store-bought ones. They are thicker, chewier, heartier, and still delicious, of course. They are simply made of flour and boiling water and, although a bit time consuming, easily made at home.
Gyoza are Chinese-style dumplings made with ground pork and vegetables stuffed in Gyoza Wrappers. Homemade Gyoza Wrappers end up a little thicker than manufactured skins because they are rolled out by hand with a rolling pin, but they are more pliable and forgiving when shaping Gyoza. Just pinching is enough to seal the seams instead of making the traditional folds of Gyoza. If you want to simulate something more like store-bought Gyoza Wrappers, you may want to use a pasta machine to roll out the dough to make a very thin sheet and cut out wrappers with a round cookie cutter. Either way, use enough Katakuriko potato starch or cornstarch in between the thin rounds so they don’t stick together. It’d be tragic if all the wrappers stuck together after the hard work! Cover the dough (and skins) with plastic as much as you can while working with it since it can easily dry out.
It is best to use the skins the same day they are made. You can use this Gyoza Wrapper in our Gyoza and Shrimp Gyoza recipes. Fresh homemade Gyoza in your own Wrappers is a special handmade treat for you and your family. Try it today!
Gyoza Wrapper
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Ingredients
- 1 1/2 cup all purpose flour
- 1/2 cup boiling water
- Katakuriko potato starch
Instructions
- Put flour in a large bowl. Add boiling water and stir with chopsticks. Let the dough cool a bit so it can be handled.
- Knead the dough on a cutting board for 3-4 minutes by hand. Use a bit of flour if the dough sticks while kneading. Let rest, covered with plastic, for 30 minutes.
- Divide the dough into two pieces. Then roll them out into two 12" (30 cm) long logs, and cut into 12 pieces per log. Take a small piece of dough, flatten into a small disk by hand, and role out into a flat 4" round with a rolling pin. Dust Katakuriko starch over dough whenever it sticks. Dust the rolled rounds with more starch when wrappers are laid over each other. Cover the dough with plastic while working so it doesn't dry out.
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