Super Easy Gyoza Dumpling Skins

Super Easy Gyoza Dumpling Skins

These easy to make and handle Gyoza skins can be rolled out very thinly. I recommend thin skins for pan-fried Gyoza, and thick skins for boiled gyoza.

Ingredients: about 25 skins

Bread flour
50 g
Cake flour
Boiling water
5 tablespoons


1. Mix the bread and cake flours in a bowl, and add boiling water. Mix with a rubber spatula lightly.
2. Take the dough out onto a clean surface and knead for a couple minutes. If it needs more moisture, add boiling water. Finish kneading when the dough becomes smooth like mochi rice cake.
3. Cover the dough with plastic wrap and let rest at room temperature for 30 minutes.
4. Cut into about 25 pieces. Roll in your hands to make a ball, and flatten. Cover the work space with flour (bread or cake flour), and roll out the dough with a rolling pin.
5. How to pan-grill the Gyoza: Heat a non-stick pan on high heat, and add vegetable oil. When the oil is heated, line the Gyoza on the pan and grill until lightly browned on the bottom (do not move too much).
6. (Continued) Add water 1/3 of the way up on the side of the Gyoza. Cover with a lid, and turn down the heat to low. When there is barely any water, remove the lid and bring up the heat to high. Pour vegetable oil around the pan, and the Gyoza is ready when the bottom is nicely browned.
7. How to boil Gyoza: Drop Gyoza into boiling water. Boil for 2~3 minutes after they float to the surface. The Gyoza is ready when they puff up. Drain quickly and enjoy.

Story Behind this Recipe

I wanted to make it at home for when I only needed 10 of them. You can make as many as you want by adjusting the recipe amount (add or subtract "10 g of Bread flour + 10 g of cake flour + 1 tablespoon of boiling water").