One of the less known advantages that owners of the Richmen series noodle machines enjoy is the ability to easily produce dough wrappers for gyoza dumplings: up until the cutting stage the production procedure is the same as when making noodles, but instead of cutting the dough is thinned into a much thinner sheet which on the final stage is wrapped onto a large diameter drum for easier handling during cutting with special molds.

Yes, there is an option of simply buying gyoza wrappers, however they may not always be locally available, and if they are you may have to compromise on quality or ingredients used to make them.

And gyoza are, of course, a truly awesome side dish for many noodle dishes — a fact proven by time and experience of both diners and food business owners both in Japan and other countries across the world.

Gyoza are satiating, versatile and can be made into a high value added product in its own right, making it even more easier to recoup your investment into buying a noodle machine (which on average takes Yamato customers several years. Read about pricing on noodle machines >here<).

Gyoza can be made to satisfy needs and preferences of almost any dietary approach – from gluten free to vegan!

But as with noodles, gyoza wrapper making takes some guidance and practice to master, especially considering that different varieties of gyoza (depending on cooking and serving styles) require slightly different recipes and production methods.