Tips for Making Homemade Gyoza Wrappers Chewy and Round

Name: Tips for Making Homemade Gyoza Wrappers Chewy and Round
Yield: Makes 12 large wrappers or 16 regular wrappers
Cuisine: American
Ingredients: 1/2 cup all-purpose flour (about 60 grams); 1/3 cup bread flour (about 50 grams) *See tips below; 2 pinches salt; 1/3 cup boiling water for boiled gyoza (about 70 ml), 1/3 cup plus 2 teaspoons boiling water for pan-fried gyoza (about 80 ml); 1 handful cornstarch

ｙｏｋｋｙｕｎ @cook_40042751

I used to be lazy, but now I can't go back to store-bought wrappers! After lots of trial and error, I finally perfected this recipe. You can make it with just all-purpose flour, and you don't even need to weigh the ingredients.
Recipe background:
I realized that making gyoza wrappers at home takes about as much effort as getting dressed and going out to buy them. Plus, you can make as many as you want! I tried it out, and the taste was on a whole different level. Since then, I've made gyoza dozens of times, tweaking the amounts and steps each time until I landed on this method.

ｙｏｋｋｙｕｎ @cook_40042751

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Ingredients

Makes 12 large wrappers or 16 regular wrappers

1/2 cupall-purpose flour (about 60 grams)
1/3 cupbread flour (about 50 grams) *See tips below
2 pinchessalt
1/3 cupboiling water for boiled gyoza (about 70 ml), 1/3 cup plus 2 teaspoons boiling water for pan-fried gyoza (about 80 ml)
1 handfulcornstarch

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Steps

1

Measure the flour. Add the boiling water mixed with salt, and stir with chopsticks.
2

If you can't weigh the flour: 1 loosely filled cup = about 110 grams; after tapping the cup firmly 10 times, 3/4 cup = about 110 grams.
3

Once the dough is cool enough to handle, knead for about 3 minutes. (At first, the dough will be crumbly, but as you knead, it will come together like in the photo.)
4

If the dough doesn't come together and sticks to your hands or the bowl, that's a sign you need more flour. Add 1 to 2 tablespoons of all-purpose flour.
5

Shape the dough into a log, then divide into 12 to 16 equal pieces and roll each into a ball. Dust with about 1/2 teaspoon cornstarch and wrap in plastic wrap. Chill in the refrigerator for about 30 minutes.
6

Flatten each ball into a disk with your palm. (This is the key step for a nice round shape!)
7

Generously dust your work surface with flour. Using a rolling pin (or a plastic wrap tube if you don't have one), roll from the center outwards 4 to 5 times to form a round shape.
8

Rotate the dough 90°, then repeat rolling two more times to make wrappers about 3 to 4 inches (8–10 cm) in diameter. Tap off any excess flour and they're done!
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I usually use them right away, but if you let them rest overnight, the color deepens and they become even chewier.
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You can store them in the refrigerator for 2 to 3 days.
11

If the wrappers are too stretchy and hard to wrap: Chilling both the filling and wrappers in the fridge will make them firmer and a bit easier to handle.
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Tips for making juicy gyoza: Add enough rich chicken broth to the filling so it's soft but still easy to wrap.
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If your gyoza stick to the pan: It's usually because the meat juices leak out. When sealing, use water and press the edges tightly to keep them juicy.
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To prevent sticking: In my experience, arranging them this way keeps the wrappers from sticking together. Pouring oil over the wrappers before cooking also helps.
16

To prevent sticking: The wrappers expand about 1.3 times when cooked. Leave space between them in the pan to keep them from sticking together.
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Heat and water tips: Use plenty of oil. Add boiling water to about 1/4 the height of the gyoza. Cover and cook on high heat for about 5 minutes. When the water is gone, they're done!
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How to make crispy wings: In step 12, mix 1 tablespoon cornstarch with water and add to the pan. When the wings turn golden brown, drizzle with sesame oil.
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Your comments encourage me—thank you! I keep experimenting and occasionally update the recipe and cooking tips.