Easy Japanese Recipes

How To Wrap Gyoza

How To Wrap Gyoza | Easy Japanese Recipes at JustOneCookbook.com

I received some requests from readers to show you how to wrap gyoza, and this is how I do it.

To see Gyoza recipe, please click here.

To see how to make Gyoza Wrappers from scratch, click here.

 

Gyoza (Potstickers) | Japanese Pan Fried Dumpling Recipe | Easy Japanese Recipes at JustOneCookbook.com

How To Wrap Gyoza
 
Prep time
Total time
 
Author:
Serves: N/A
Ingredients
  • Gyoza Filling (find recipe here)
  • Gyoza wrappers (for homemade, click here)
  • A small bowl of water
Instructions
  1. Take a wrapper and place it in the palm of your non-dominant hand. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper.
  2. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around.
  3. Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).
  4. Using your thumb and index finger, start making a pleat about once every ¼ “ on the top part of the wrapper from the center toward the right. As you fold each pleat, press the folded pleat tightly against the back part of wrapper using your other thumb and index finger.
  5. Once you make 3-4 pleats, continue with the left side of the gyoza. Start making a pleat from the center to the left.
  6. Here’s how a finished gyoza should look like. Repeat until you run out of the filling or wrappers.
  7. To save gyoza for later, put the gyoza in raws, leaving some space between to keep them from sticking, on a (disposable plastic/Styrofoam) tray lined with plastic wrap. Then wrap it around with plastic wrap so gyoza won't move around. Then put it in a freezer bag and store in a freezer up to a month.
Notes
Cook or freeze gyoza right away. When you leave the gyoza out after wrapped, the water from the ingredients start to make the wrapper wet.

When you use frozen gyoza, do not defrost and cook while they are frozen.

 

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9 comments

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+ 4 = eleven

  • Yelena August 25, 2013, 5:17 pm

    They look perfect! Amazing eatable art not a food-)))

    Reply
  • Ra ru fu October 7, 2013, 5:49 pm

    Domo arigato gozaimashite Nami san for the delicious gyoza recipee! I lived in Japan for over 10 years. I miss Japan very much.

    Reply
    • Nami October 7, 2013, 8:40 pm

      Doitashimashite! I hope you get to visit Japan again someday in the near future! :)

      Reply
      • ra ru fu October 14, 2013, 6:39 pm

        I WOULD LOVE TO LIVE BACK IN JAPAN.

        Reply
  • amarjeet kumar January 12, 2014, 1:24 pm

    it was realy a nice learning session. Thanks a lot and if possible please update me with your all the good japanese recipes.

    Reply
    • Nami January 14, 2014, 10:03 am

      Hi Amarjeet! You’re very welcome and I hope you enjoy making gyoza at home! :)

      You can subscribe to my blog to keep updated on my new recipes and please use recipe index to search my archived recipes. :)

      Reply
  • Ali May 31, 2014, 10:35 am

    Thank you for these thorough directions, Nami! Making Mandoo tonight. :)

    Reply
    • Nami June 2, 2014, 12:58 am

      You’re welcome! Hope you enjoyed your mandoo! :)

      Reply