Gyoza wrapper calculator
Hot-water dumpling wrappers: flour and just-boiled water, rolled to 8 cm rounds that fold and pleat without cracking.
Gyoza wrappers are flour and just-boiled water, and nothing else worth weighing. The hot water cooks some of the starch on contact, which is what lets a thin round fold over a filling and take a row of pleats without splitting.
How it works
Hot water, and why
Just One Cookbook pours 120 ml of just-boiled water onto 240 g of flour (50%). Scalded starch holds water and softens the gluten, so the dough rolls thin and stays pliable. The Woks of Life makes the same wrapper with tepid water at 53%, which gives a chewier, more elastic skin that suits boiled dumplings; Red House Spice splits the water, two thirds boiling and one third cold.
Rest before rolling
Knead until smooth, about ten minutes, then rest the dough 30 minutes under a cloth or in plastic. A wrapper rolled from unrested dough springs back and ends up thick in the middle. Cut the log into 2 cm pieces and roll each into a round a little wider than 8 cm.
How much per wrapper
Nine grams of dough makes an 8 cm wrapper at Just One Cookbook, which is 38–42 wrappers from 240 g of flour. The Woks of Life cuts 12–15 g pieces for 9 cm rounds, China Sichuan Food 12 g. Dust with potato starch rather than flour if you plan to stack or freeze them.
Sources & methodology
Every percentage in this calculator traces to the published sources below — nothing is invented. Where respected sources disagree, the default sits inside the documented range.
- Just One Cookbook — Easy Homemade Gyoza Wrappers — The anchor: 240 g all-purpose flour / 120 ml just-boiled water (50%) / ½ tsp kosher salt, 38–42 wrappers of 8 cm after a 30-minute rest.
- China Sichuan Food — Dumpling Wrappers — Where the salt row comes from: 2 g on 300 g of flour (0.7%), weighed. Also the 12 g piece and the 8–10 cm wrapper.
- The Woks of Life — Homemade Dumpling Wrappers — The big-batch, tepid-water version: 470 g of water on 885 g of flour (53%), no salt, 12–15 g of dough per 9 cm wrapper.
- Red House Spice — Steamed Dumplings, Two Ways — The top of the water band: 100 g boiling plus 30 g cold water on 230 g of flour (57%) for steamed and pan-fried dumplings.
FAQ
Can I use bread flour?
Just One Cookbook allows bread flour and cake flour in equal parts. Red House Spice puts the ideal at 10–11 g of protein per 100 g and calls 12–14 g more resilient. Plain all-purpose flour is the default everywhere.
Does the dough need salt?
A pinch. Just One Cookbook uses half a teaspoon of kosher salt, China Sichuan Food weighs 2 g on 300 g of flour, and The Woks of Life leaves it out. The 0.7% here is the weighed figure.
How thin?
None of the sources states a thickness in millimetres. Thin, with the edge thinner than the centre, because the edge is pleated double. Roll from the outside in, turning the round as you go.
Can I make them ahead?
Yes: 3–4 days in the fridge or a month frozen, stacked with starch between them. Cold dough rolls harder, so let it come back to room temperature first.