Making these gyoza wrappers & filling them was a bit of fun but you will need a pasta machine. 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.



240 g Bakers' Magic Gluten free flour

1/2 tsp Salt

25 g Oil

150 g Water (just boiled)

Extra - potato starch

Makes 48 gyoza wrappers. 



290 g Minced pork

140 g Cabbage (finely chopped)

15 g Spring onion (finely chopped)

2 Shiitake mushrooms

1 tbs Ginger (grated)

1 Garlic clove

1 tbs Sherry

2 tsp Sesame oil

1 tsp Tamari soy sauce

1/4 tsp salt


Dipping sauce

1 tbs Rice vinegar

1 tbs Tamari soy sauce

Chilli to taste




Put the dry ingredients into a mixing bowl.

Add the oil to the just boiled water.

While mixing pour the water/oil onto the dry ingredients. 

Mix for 3-5 mins until a smooth dough forms.

Set up the pasta machine so that you have plenty of bench space. I tried rolling out the dough with a rolling pin but the resulting gyoza wrappers were simply not thin enough.  

Take ~1/4 - 1/8th of the dough & knead it well before putting it through the machine on the widest setting. Cover the remaining dough to stop it drying out. If the dough tends to crumble when coming out of the machine, knead it a little more & try again. You may need to repeat this process 2 or 3 times before it starts to come out of the machine looking like pasta. If you want the edges to be straight fold the longest sides of the dough over into the middle & fold it again until the folded dough is the same width as the machine. Put this dough through the machine. 

Decrease the width by 2 or 3 notches & put the dough through the machine again.

Decrease the width to the 2nd smallest setting on the machine. I did try the smallest setting but the resulting gyoza wrappers are too thin. 

Use a 10 cm round cutter to cut out discs. Twist the cutter to ensure the dough is cut. Dust the wrapper with some of the extra potato starch, transfer to a plate & cover with a cloth to stop the wrappers from drying out. The potato starch stops the wrappers from sticking to each other. The scraps of dough can be combined with the remaining dough. Repeat the process of rolling out & cutting disks for the remaining dough.


Put the chopped cabbage, spring onion, mushrooms, ginger, garlic & salt in the bowl of a food processor. Whiz/pulse until the mixture is finely chopped. Transfer to a mixing bowl.

Combine the vegetable mix with the pork & the remaining ingredients.

Dipping sauce

Combine ingredients in a small bowl. 

Making & cooking the gyoza

I am certainly no expert at making gyoza - I had never made them prior to making this recipe. So the best thing I can do in this section is to direct you to the website I used (Just One Cookbook - Namiko Chen) that makes a lot of gyoza. There are wonderful step by step photos. 

For wrapping the gyoza - How to wrap Gyoza

For cooking the gyoza - Gyoza Recipe

The family have requested a prawn filling the next time I make gyoza.