Gyoza wrappers are not one of those things that I usually make from scratch. While everything homemade is best in the ideal world, who has the time when you can easily buy them from grocery stores? It wasn’t until when I took upon the challenge of making homemade gyoza wrappers that I realized it wasn’t as daunting and difficult as I’d thought. You’ll need only salt, water, and flour! The experience is so rewarding that I know you’re going to enjoy making your own gyoza wrappers too.
Differences between Japanese gyoza & Chinese potstickers
Japanese gyoza is very similar to Chinese potstickers. The main differences are in the size and thickness of the dumpling wrappers. Chinese potstickers’ skin is typically thicker and the dumplings themselves are larger than gyoza. If you are able to buy gyoza wrappers locally and want to save time, you can hop straight over to my gyoza recipes:
Gyoza RecipeVegetable Gyoza Recipe (Vegan)
Homemade gyoza wrappers can be time-consuming, but I find the process extremely fulfilling and calming. Save it for the weekend or on an unhurried evening when you can enjoy the experience. Or make it a fun activity to do with family or friends. Gyoza party, anyone? The beauty of the homemade wrappers is they are tender and fresh tasting, making them so much pliable to fold your filling. Also, there are no preservatives you have to worry about. It pleases me more than anything to see my family devouring the gyoza I made from scratch. It’s worth the time! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: The post was originally published on February 19, 2014. It’s been updated and republished in July 2020.
