Name: Gyoza wrappers – make your own dough easily
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Japanese
Ingredients: 250 g plain flour; 25 g cornflour; 1/2 tsp salt; 140 ml water

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Making your own Gyoza wrappers – it doesn’t just sound like a real taste experience, it is one! With just four basic ingredients (flour, starch, salt and water), you can create elastic and flavourful wrappers in just a few passaggi, giving your Gyoza (Japanese dumplings) that special something. Compared to shop-bought versions, they’re not only superior in taste, but also ready in a flash!

Delicate Japanese rice paper for Sushi and creative cooking.

Gyoza, often referred to as Japanese dumplings, are a staple of Japanese cuisine and have found their way into the hearts of food lovers worldwide.

The crescent-shaped dumplings consist of a thin pastry wrapper enclosing a filling of minced meat and/or vegetables. Traditionally, they are served pan-fried, which gives them a crispy base and a tender top. This method of preparation gives Gyoza their characteristic texture, which intensifies the taste experience.

CUSTOMERS’ FAVOURITES

Gyoza Teig Mehl 300g (Mehlmischung für DIY Gyoza Teigblätter), Fujiman

Gyoza Teig Mehl 300g (für Gyoza Teigblätter), Fujiman

Mehlmischung für Gyoza, Dumplings & hausgemachte Teigblätter. Dieses Gyoza Mehl von Fujiman ist eine abgestimmte Mehlmischung für elastische, dünne Teigblätter. Es lässt sich einfach verarbeiten…

€4,99

In stock

Historically, Gyoza originally come from China, where they are known as “jiaozi”. Gyoza, as we know them today, only became popular in Japan in the first half of the 20th century, as Chinese culture and cuisine increasingly influenced the Land of the Rising Sun. Whilst the basic ingredients and basic shape of jiaozi and Gyoza are similar, their flavour differs due to different spices and preparation methods.

Gyoza are currently experiencing a real boom in Japan. In many cities, particularly in Tokyo, there are veritable ‘gyoza streets’ where one restaurant follows another, all with the aim of serving the best dumplings in the country. Trendy variations with unique fillings, such as cheese or exotic seafood, are springing up everywhere and testify to the enduring popularity of this dish on the Japanese food scene.

Tip

You can find much more on the topic of Gyoza and the best tips for preparing them properly here in this article!

Making your own Gyoza wrappers:

Incidentally, Japanese dumplings or Gyoza are only so delicious because the filling is tightly enclosed in a dough wrapper and cooked through. This ensures that the flavours are fully preserved and only unfold in the mouth when eaten. That’s why it’s important to prepare the perfect dough for Gyoza – one that doesn’t tear and perfectly brings out the flavour of the filling!

So, here are the ingredients you’ll need for your homemade Gyoza wrappers:

Wheat flour
Potato starch (View in the shop)
Salt
Water

To prepare, dissolve salt in hot water and mix with sifted flour and starch to form a dough. After kneading briefly and leaving to rest, roll out the dough thinly and cut out 20 circles for the Gyoza wrappers. Cover the finished wrappers with a damp cloth until ready to use to preserve their elasticity.

The wrappers are filled, then folded into a traditional pleated shape, seared in a hot pan and finally cooked through quickly and vigorously in a water bath.

Tip

Are you a fan of delicious Japanese Gyoza and want to make them yourself at home? The key to perfect, evenly shaped Gyoza lies in our Gyoza Mould. Simple, efficient and traditional – this tool is a must-have for all lovers of Japanese cuisine.

In Japan, they are typically enjoyed as a side dish with Ramen noodle soups or other dishes of Chinese origin, but this recipe will also make for an authentic Japanese treat in your own home!

If you have any questions or suggestions, please feel free to use the comments section below the recipe 😊. Have fun and good luck making these traditional Japanese Gyoza wrappers!

Make your own gyoza wrappers (Gyoza no Kawa)

serves 2 | 60 minutes | 51 kcal

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To make the best Gyoza wrappers yourself, you only need 4 ingredients. By making them by hand, the finished wrappers are really nice and elastic and are ideal for Gyoza (Japanese dumplings)! The wrappers have a much richer flavour than shop-bought varieties and are ready in no time.

Ingredients (2 portions or 20 pieces)

250 g wheat flour
25 g potato starch (im Shop ansehen)
1/2 tsp salt
140 ml water

Tip: Why not try our new Gyoza Flour (im Shop ansehen) for homemade wrappers! It couldn’t be easier 🙂

Useful tools:
Gyoza mould (im Shop ansehen)

Preparation (60 minutes)

Step 1

Prepare the ingredients for the homemade Gyoza wrappers.

Step 2

Bring the water to a boil in a saucepan or kettle and measure it into a bowl. Stir the salt into the hot water until it has dissolved.

Passaggio 3

Sift the wheat flour and starch into a large bowl and mix briefly.

Gyoza wrappers passaggio 4 Mix the flour with water

Step 4

Pour the salted water (Caution: hot!) into the flour and mix the dough in the bowl, first with a spoon and then with your hands, into small lumps so that the water combines perfectly with the flour.

Gyoza wrappers Passaggio 5 Kneading the dough

Step 5

Then knead the dough with your hands for about 5 minutes on the work surface until it forms a firm ball.

Gyoza wrappers Passaggio 6: Lasciare che l'impasto si riposi

Step 6

Wrap the dough ball in cling film (to prevent the dough from losing moisture) and leave to rest for 30 minutes.

Passaggio 7

Wrap the dough ball in cling film and press it with the palms of your hands into a flatter disc and place it on a surface dusted with flour. Sprinkle the dough disc with a little flour as well. Roll out the dough with a rolling pin to a width of approximately 2 to 3 mm (i.e. very thin). If you’re unsure about the thickness of the dough, it’s better to leave it a little thicker and steam the Gyoza for a little longer later on!

8. Schritt

Nun den Teig mit einer circa 10 cm breiten Ausstechform 20 Kreise aus dem Teig stechen – du kannst auch ein großes Wasserglas oder ähnliches verwenden.
Jedes Gyozablatt vorsichtig herauslösen, mit etwas Stärke bepinseln (damit die Blätter beim Stapeln nicht aneinanderkleben) und zur Seite stellen.
Wenn die Teigblätter schön eng ausgestochen wurden, sollte nur sehr wenig Restteig übrigbleiben.

Step 9

Until ready to use, the stack of dough sheets should be covered with a damp tea towel to prevent the dough from drying out and to ensure it remains nice and elastic for folding the Gyoza. Done – Itadakimasu!