✅ Special flour mix for Gyoza wrappers
✅ Elastic, supple dough for thin wrappers
✅ Ideal for Gyoza, dumplings, mandu & wontons
✅ Easy to prepare with just water
✅ Vegan and free from additives
What is Gyoza dough flour?
Gyoza dough flour is a specially formulated flour blend developed for making thin, elastic dough wrappers. It makes preparing Gyoza much easier and ensures an even, easily mouldable dough texture.
How do you make the Gyoza dough?
Simply knead the flour with water to form a smooth dough. After a short resting period, the dough can be rolled out thinly and cut into circles. This produces dough wrappers that are easy to fill and seal neatly.
What can I use the flour for?
The mixture is suitable for classic Gyoza, but also for dumplings, mandu or wontons. The dough remains firm when fried or steamed and creates a delicate, slightly elastic wrapper.
What you can cook with it:
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What makes this Gyoza flour special?
The blend is formulated to be easy to work with and deliver reliable results. The dough becomes elastic, does not tear when shaped and remains firm during cooking.

Is the flour vegan?
Yes, the Gyoza flour is vegan and contains no additives or preservatives. It consists of a clear, functional blend for dough preparation.
How should I store the flour?
The flour should be stored in a dry, cool place and kept tightly sealed. This ensures it has a long shelf life and retains its baking properties.
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