How To Make Potsticker and Gyoza Wrapper

How to make potstickers and gyoza wrappers at home. They're way easier to make than you think. Seriously. And not only that, they don't take time to make at all. Once you tried making homemade wrappers, you don't want to use store-bought ever again. Trus me.

In the recipe video below, I'm going to show you how to:

• Make the 3-ingredient dough
• Cut it brilliantly and uniquely, so that the wrappers are equal sizes. No kitchen scale is needed.
• Correctly roll the wrappers so that they're the same thickness after being shaped.
• Cook and get that golden brown crispy bottoms.

Jump to:

• Recipe Highlights
• Lets Talk Ingredients
• The Different Between Potstickers And Gyozas
• Secret For Perfect Wrapper Texture
• How To Roll Potsticker Wrapper Correctly
• How To Handle Them
• How To Cook Potsticker Or Gyoza
• Watch How To Make It
• 📖 Recipe
• 💬 Comments

Recipe Highlights

Texture and flavor - Soft flexible dough, making it super easy to fill and shape. They're perfect to carry all your juicy delicious filling. Or simply try my go-to chicken and shrimp filling recipe, it's amazing!

Size - 32 wrappers.

Level - Easy, brief kneading with hands.

Lets Talk Ingredients

All-purpose flour - This low-protein flour makes our potstickers and gyozas soft with super crispy bottoms.

Boiling water - Using boiling water will gelatinize the flour. This will make it easier to roll the wrappers thin, making them cook faster also.

Salt - Just a touch to bring out the flavor.

The Different Between Potstickers And Gyozas

Potstickers and goyzas are the same. They're dumplings with juicy delicious fillings that your mind can think of. They're also cooked using the "fry-steam-fry" method. That's how you get the soft casings with super crispy bottoms. Yum! For boiled dumplings, make my fool-proof dumpling dough recipe.

But, there are 2 significant differences between them.

Gyozas - Are of Japanese origin. They're generally smaller, with just 2 bites.

Potstickers - Are of Chinese origin. They're generally slightly bigger than gyozas by 2,3 bites more.

I'm showing you a classic recipe but hey, if you're feeling a bit fancy, you could try this delicious gochujang and spinach-flavoured wrappers.

Secret For Perfect Wrapper Texture

The dough for these wrappers is a bit stiff. Don't be tempted to add more water. Although the dough looks like it's never work, just have faith.

Kitchen scale - This will help because you will get an accurate amount of flour, compared to using cup measurement. Cup measurement tends to measure more flour than what the recipe needs.

Since this dough is stiff to begin with, you don't want even more flour to make it stiffer.

Rest - For 1 hour. In that time the dough will relax and it'll be softer and easier for you to use later.

How To Roll Potsticker Wrapper Correctly

Don't you hate it when you're eating a potsticker and you notice that the part where the wrapper is pinched together is way thicker? And even worse when that part is not properly cooked.

Well, there's a secret to avoid those 2 problems! Here is what you should do to get the potstickers the same thickness after being shaped.

Initial roll - Roll a piece of dough in a circle shape, slightly thicker than what you would like it to end up with.

Roll ⅓ in - Twist and roll but only ⅓ in of the dough. This will make the edges thinner while the center is thicker. The reason for this is, that when you're shaping the potsticker, you will be joining and pinching the thinner edges together, making that part not so thick. And it'll cook perfectly.

How To Handle Them

I do this alone. No helpers. Marco is of course eager to help, but I rather do everything myself because I'm a control freak like that. Haha!

So I have a system to make the process calm and smooth for me.

Prepare the filling - Make sure the filling is ready before I start rolling my wrappers.

A place to put shaped potstickers - I like to place a kitchen cloth on my big wooden cutting table for the shaped potstickers. Just to make sure they don't stick. I also prepare this before I roll the wrappers.

Corn starch - Sprinkle and coat each piece with corn starch to avoid them getting stuck to each other. Don't skip this.

Cover - Since I'm doing everything alone, so obviously I'm slower. I make sure I cover the pieces of dough with cling film so that they don't try out. When they get dry, it's difficult to roll and shape.

Batches - I usually roll 2 or 3 pieces of dough, at a time. Then I fill and shape them. And then I repeat the process. I don't recommend rolling them all at once and only then filling them. Because the first ones are going to dry out and that's a huge no. So roll in batches. If you have somebody to do this with you then there's no problem. 1 person rolls and the other fills and shapes.

How To Cook Potsticker Or Gyoza

I love to use the "fry-steam-fry" method to get that super crispy bottoms. Such a contrast to the soft casing with the juicy filling.

It's super easy and it works every single time. Here's how:

Fry - Shallow fry the potstickers with a bit of oil until the bottoms are golden brown. I like to use a non-stick pan to avoid them from sticking.

Steam - Have a pan lid and boiling water ready. Once the bottoms are golden brown, then add a splash of water to the pan, and immediately put the lid on. Be careful because they tend to splash at this point.

Fry - Cook until the water has evaporated and you start hearing the frying sound again.

Serve immediately with lots of this 5-minute chili garlic oil, which also goes amazing with our crispy Chinese spring rolls!

Watch How To Make It

📖 Recipe