I received some requests from readers to show you how to wrap gyoza, so here’s my tutorial.
To see Gyoza recipe, please click here.
To see how to make Gyoza Wrappers from scratch, click here.
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- 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.
- Dip one finger in a bowl of water and draw a circle around the outer 1/4” of the wrapper with your wet finger until it’s wet all around.
- Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).
- 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.
- Once you make 3-4 pleats, continue with the left side of the gyoza. Start making a pleat from the center to the left.
- Here’s how a finished gyoza should look like. Repeat until you run out of the filling or wrappers.
- 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.
Gyoza wrappers: Homemade recipe, click here.
- 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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.