Homemade Gyoza Skins

Just like almost anything else made from scratch, homemade gyoza skins are far superior to the store-bought version. They taste better, they’re easier to work with, and you know what they’re made from. And I teach you the easy way to make them right.

homemade gyoza skins

Now that you know how to make your own gyoza, let’s talk about the skins. If you’ve been buying the store-bought stuff, you’re in for a real treat with these. They’re so much more elastic and forgiving, which make filling them way easier. Unfortunately, if you freeze them, they end up like the ones you buy in the store. You know, kinda tough and stiff and sometimes even a little brittle? So though they’re still usable, I don’t recommend freezing them. It totally compromises texture.

The dough is actually quite simple. Flour, (boiling) water, and a pinch of salt. I think you’re supposed to mix and knead it by hand, but … #reallife. I use my kitchenaid and walk away.

homemade gyoza skins

Once it forms a playdough-ey ball, cover and let rest, and you’re ready to work.

Now, I like to make things from scratch. I’m totally weird like that, and I find a huge thrill in kind of “sticking it to the man” and doing it on my own. My control-freak complex, I admit it. But here’s the thing, I also live in the real world with 4 little kids and all that comes with that, so I have to take shortcuts where I can. And that’s where my beloved pasta machine comes into play. All of the years of research I did showed me that traditional homemade dumpling skins were painstakingly rolled out individually by Chinese grandmas. There were three intimidating factors in this: 

  1. I am not a Chinese grandma
  2. I am really bad at rolling out perfect circles. Some have the gift, I do not.
  3. Time

My solution? Pasta machine and circle cookie cutters. Yes, there’s a tiny bit of waste this way, but it’s really minimal because you can re-roll the dough a few times before it becomes unusable. In fact, in one batch of dough, I can get about 75 skins. And the teeny tiny scraps go to the little helpers at my table to use as playdough. And they make teeny tiny, microscopic sculptures because there’s really so little leftover. I don’t know why they want it, to be honest. 

And then, follow my instructions and vid over at my last post on gyoza, and you get this:


Now who doesn’t want that? Enjoy!

Homemade Gyoza Skins
These homemade gyoza skins are elastic and easy to work with, and the best part, have the perfect flavor and texture for your homemade gyoza You'll need a stand mixture (such as kitchenaid), pasta machine, and a 3 inch circle cookie cutter for this recipe.
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910 calories
191 g
0 g
2 g
26 g
0 g
489 g
604 g
1 g
0 g
1 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 910
Calories from Fat 21
% Daily Value *
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 604mg
Total Carbohydrates 191g
Dietary Fiber 7g
Sugars 1g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups all-purpose flour
  2. 1 cup just boiled water*
  3. 1/4 teaspoon fine sea salt
  4. cornstarch, preferably organic and/or non-GMO, optional
  1. In the bowl of a stand mixer, stir together the flour and salt. Turn the machine on low and pour in the boiled water. Let the machine mix and knead the dough until the dough sticks to the bottom of the bowl but mostly pulls away from the sides. The texture will not be similar to bread dough. It will be a lot more like play dough, like a slightly pasty but cohesive ball. Cover and let the dough rest for 10~15 minutes.
  2. Cut the ball of dough into 8 equal pieces. Take one piece and, using your hands, flatten it into a disc. Cover the remaining dough until ready to use. Take the disc of dough and run it through the widest setting on your pasta machine. Fold in half, and run it through again. If it's sticking at all, dust lightly with flour or cornstarch. Repeat the folding and rolling process a few times until the dough looks smooth. Once smooth, change the pasta machine setting to one step smaller, and roll the dough through. Repeat until you've reached the second to last or last setting, depending on personal preference. I prefer a slightly thicker dough as it is easier to work with and has a night chew on the finished gyoza.
  3. Lay the rolled out sheet of dough on a clean cutting board and, using an 3-inch circle cookie cutter, cut out as many circles as you can. Gather up the scraps and set aside, covered. You can lightly dust the cut out circles with cornstarch and stack them about 10 high. I don'e recommend any more than that as they will begin to stick due to the weight.
  4. Repeat with remaining dough. You can re-roll the scraps a few times until it becomes too stiff to work with.
  1. *In order to measure accurately, bring 1.5~2 cups of water to a boil and then immediately pour into a liquid measuring cup and measure out 1 cup.
  2. Use these gyoza skins for homemade gyoza.
Scratch Eats http://www.scratch-eats.com/
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basics, dinners, Japanese | April 4, 2016 | By


  1. Leave a Reply

    June 15, 2020

    My dough comes out wet. Is there a chance that it should be less water? Also, could you provide the flour measurement in grams?

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