Thick Gyoza Dumpling Skin is made using “Ryusho-bo Tokusen Flour,” a specially formulated wheat flour developed for its rich natural flavour and smooth texture.

The dough has a thickness of about 1 mm, giving each wrapper a pleasantly chewy consistency that holds fillings and juices firmly inside.

 

With its resilience and flexibility, it is ideal for pan-fried, boiled, or steamed dumplings.

This versatile wrapper allows you to enjoy authentic dumplings with a soft, chewy bite and a satisfying texture.