How To Make Gyoza Dumpling Skin

CategoryCooking MethodTagsDifficultyBeginner
Yields1 ServingPrep Time10 mins
Yields1 ServingPrep Time10 mins

Today we’re going to learn how to make gyoza wrappers – and also to learn how easy it is! You can make these ahead of time, and freeze them for up to a month in the freezer. If you’re using it soon, it can keep in the fridge for about 3 – 4 days.

Tips for storing your wrappers well – after making the wrappers, sprinkle potato starch on top of each wrapper so they don’t stick together. If you have an excess of wrappers and have no clue what to do with them, you don’t have to make traditional fillings. You can fill them with cheese and fry them as a snack, or place some leftover potato curry and have your own ‘curry puff’.


 280 g plain flour
 A handful of potato starch for dusting
 150 ml boiling water
 1 tsp salt



Add flour and salt to the bowl of your Multipro Sense food processor


Fit the dough tool and set to medium speed


Pour in the boiling water, until the dough comes together into a ball


Remove the ball of dough and knead briefly on a tabletop


Wrap in cling film and rest in the fridge for 30 mins


Take your dough out and unwrap onto a flour dusted surface.


Roll it dough to a thickness of 2 – 3 mm and cut out rounds with a 9cm cutter (or the circumference of a small cup)

This recipe uses Food Processors

Discover A World of Perks with Kenwood Rewards

Get instant access to e-shop vouchers, e-recipe books and exclusive member-only invites to advance your culinary journey today.

Transform your kitchen into a playground of creativity.