Easy Gyoza Wrappers Recipe
These Japanese Gyoza wrappers are perfect for wrapping all your delicious gyoza fillings. The dough has only three ingredients: boiling water, flour, and salt. Plus, they're effortless to roll out!
Ingredients
- 4 cups all-purpose flour (560g)
- 2 cups boiling water (480g)
- ½ teaspoon coarse kosher salt
Instructions
- Combine flour and salt in a large bowl. Stir in boiling water until a shaggy dough forms. Let it cool for a few minutes to avoid burning yourself.
- Transfer to a floured work surface and knead for 5 minutes until smooth. Cover with plastic wrap and set aside.
- Pinch off a tennis ball-sized dough and place it on a surface dusted with flour. Use a rolling pin to roll it out into a sheet about 1/16 inch thick.
- Use a gyoza cutter or cookie cutter to cut out circles, then layer them on a floured surface, separating each layer with additional flour so they don't stick.
- Squeeze the dough trimmings into a smaller ball, then repeat the rolling and circle-cutting to make more wrappers. Repeat until the dough is too small to form a wrapper.
- Repeat with the rest of the dough.
Notes
Storage: Stack gyoza wrappers in an air-tight container, separated by a light dusting of flour, in the refrigerator for up to 3 days.
Freezing: If you want to freeze the wrappers, stack them in an airtight container with a bit of cornstarch between each one. They'll stay good for about a month. When ready to use, thaw them in the fridge overnight or leave them on the counter for 60 minutes.
Nutrition
Calories: 30kcalCarbohydrates: 6gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 20mgPotassium: 9mgFiber: 0.2gSugar: 0.02gCalcium: 1mgIron: 0.4mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!