Preparation

• In a mixing bowl, combine the all-purpose flour and salt. Gradually add the warm water, mixing until the dough comes together. You may need to adjust with a bit more flour or water to achieve the right consistency.
• Transfer the dough to a lightly floured surface and knead for about 5–10 minutes until it’s smooth and elastic. Form it into a ball and place it in a bowl, covering it with a damp cloth. Let it rest for at least 30 minutes.
• After resting, divide the dough into equal portions (about 16 to 20 pieces). This size will make perfect wrappers.
• On a well-floured surface, take one portion of dough and roll it out into a thin circle, about 3 inches in diameter. Ensure it’s thin but not so thin that it tears easily.
• Continue rolling out the remaining portions, stacking them with a sprinkle of flour between each wrapper to prevent sticking.
• Once all your wrappers are ready, fill each with your desired filling. To seal, moisten the edges with a little water and press them together, ensuring no air escapes.
• You can either steam, pan-fry, or boil your gyoza according to your preference. Enjoy the fruits of your labor!