Easy Gyoza Wrappers Recipe (2024)

FAQs

What is a substitute for gyoza wrappers? ›

Wonton wrappers can be substituted, though they lack dumpling wrappers' thin edge and will not pleat as well. If you substitute wonton wrappers, which are usually square, cut them into rounds before using.

Add cabbage, onion, carrot, and garlic; cook and stir until cabbage is limp, 3 to 4 minutes. Add ground pork and egg; cook and stir until pork is browned and crumbly, 5 to 7 minutes. Make the gyoza: Place about 1 tablespoon pork mixture into the center of a wonton wrapper.

Gyoza or potsticker wrappers can also be substituted for dumpling wrappers but they are thinner which will result in crispy bottom when steamed. Vietnamese Spring Roll Wrappers are made of rice paper and are best used with fresh ingredients and the wrapper is not cooked.

All you need is good old all-purpose flour, salt and water. The result is tender and chewy wrappers that are easy to work with. I've made countless dumplings (mandu, 만두) over the years. I sometimes use store-bought wrappers (mandupi, 만두피) to save time and effort.

Gyoza is the Japanese variation on the traditional Chinese recipe of potstickers. They are usually made with thinner, more delicate wrappers, and the filling is more finely textured. The thinner skins mean that gyoza get crispier than chewy potstickers.

There are usually three types of gyoza that are found and enjoyed in Japan. That is yaki gyoza, age gyoza, and sui gyoza.

Potstickers, or jiaozi, are crescent-shaped Chinese dumplings that are first pan-fried and then steamed, which results in a dumpling that is crispy on one side and soft and chewy on the other. Fillings vary but are usually a combination of minced meat and/or vegetables, plus aromatics for enhanced flavor.

Use store-bought dumpling skins when you're starting out.

Many American grocery stores carry wonton wrappers but not dumpling skins, so seek out the round gyoza or dumpling wrappers at Asian supermarkets and store them in your freezer.

Gyoza wrappers are a thin and round flour pastry that wraps around the filling of gyoza or Japanese potstickers. The dough is made of wheat flour, water, and a pinch of salt. They get crispy when pan-fried or deep-fried and become a soft and tender, pasta-like texture when boiled.

Gyoza (餃子, gyōza) are dumplings filled with ground meat and vegetables and wrapped in a thin dough. Also known as pot stickers, gyoza originated in China (where they are called jiaozi), but have become a very popular dish in Japan.

Is gyoza healthy? ›

The dough is roughly equivalent to what you'd use to make a pastry, minus the fat. No, regular steamed or pan-fried gyoza aren't that unhealthy.

But while butter lettuce leaves are a good enough substitute for rice paper wrappers in Vietnamese summer rolls, and collard green leaves make a satisfactory stand-in for traditional spring roll wrappers, neither truly replaces the mouthfeel of crispy-chewy wrappers made of wheat and rice.

You can also make pot stickers with square wonton skins — just use a 3 1/2-inch biscuit cutter to create rounds. You can also use the fresh egg roll or spring roll wrappers; cut in half or quarters.