In this video, I will show you how to make gyoza wrappers from scratch with just flour, salt, and hot water. The secret is water temperature, which gives you that chewy, crispy texture no store-bought wrapper can match.
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📌 RECIPE DETAILS:
⏰ Time: 40 minutes (Prep 20 minutes, Resting 20 minutes)
👥 Servings: 30 wrappers
🥕 Ingredients:
Gyoza Wrapper Dough
- 100 g unbleached cake flour (or all-purpose flour for both)
- 100 g bread flour (or all-purpose flour for both)
- 30 g glutinous rice flour (mochi flour) (or an equal amount of cake/bread/all-purpose flour)
- 1 tsp lard (for improved extensibility and flavor, or cooking oil)
- 115 g freshly boiled water (90-100°C / 194-212°F)
- ½ tsp salt (fine easy-to-dissolve sea salt recommended)
- ½ tsp sugar
- cooking oil (for coating the dough)
- potato starch (katakuriko) or cornstarch
💡MY RECOMMENDED JAPANESE PANTRY I
