Gyoza Wrappers ( 餃子の皮)



  • 120g cake flour
  • 120g bread flour
  • 1/2 tsp salt
  • 130150 ml hot water


  1. Combine cake flour, bread flour and salt to a bowl. While stirring, add in 130 ml of hot water. Mix until the dough becomes shaggy and then start kneading with your hands. Add a little water if needed.
  2. Transfer to your work surface and knead the dough for 10-15 minutes, or until a mostly smooth dough forms.
  3. Cover and let it rest for 30 minutes.
  4. Divide the dough into two portions.
  5. Roll out the dough about 1 mm (0.04 inch) in thickness. Use a 3-3.4 inch round cookie cutter and cut out the dough. Dust potato starch between each wrapper and keep covered. Gather dough scraps and form it back into a ball, cover and rest.
  6. In the meantime, work on the other piece of dough and repeat step 5. Repeat these steps until all dough is used up. You should get about 28-32 pieces.
  7. If not using immediently, store in refrigerator covered for up to 3 days or freeze for up to 2 months.


  • Helpful Equipment: mixing bowl, cooking trays, rolling pin, pastry brush
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).