Gyoza Wrapper

Gyoza wrappers are thin, round sheets of wheat dough with a pale ivory color. They feel pliable when fresh, turn pleasantly chewy when steamed or boiled, and the edges can crisp into a delicate, lacy skirt when pan frying; sold refrigerated or frozen in 3–4 inch rounds lightly dusted with starch. Common uses include wrapping pork and vegetable fillings for gyoza and potstickers, or making small boiled dumplings for soups.

They evolved in Japan from Chinese jiaozi skins in the mid-20th century and are now standard in Japanese home and street cooking. Commercial wrappers are made from wheat flour, water, and salt, rolled into thin rounds, and produced widely across East Asia and globally.