An easy-to-follow tutorial on how to fold gyoza two ways with step-by-step pictures and tips. Let’s make delicious Gyoza (Japanese pan-fried dumplings) at home!
I’ve been folding gyoza since middle school and probably can fold gyoza with my eyes closed. My mom and I spent many evenings folding gyoza in her kitchen and I have a fond memory of our time. I hope you get to have those kitchen moments with your family and friends. This mindless task brings us together and it’s a wonderful way to connect them.
Gyoza Recipes on JOC
I have several gyoza recipes that are popular among my readers and if you haven’t tried them yet, please check them out.
How to Fold Gyoza
While Chinese dumplings have several ways to fold the wrappers, gyoza or Japanese pan-fried dumplings have just two ways: folding pleats toward one side vs. folding pleats toward the center.
In the recipe card below, you will see both methods: Method 1—pleats toward the center, and Method 2—pleats toward one side. I’ve been mostly using Method 1 for over 30 years!
How to Store Gyoza
Line a baking sheet with parchment paper or sprinkle it with potato starch (or cornstarch) so that gyoza won’t stick to the baking sheet. Place gyoza on a flat side down and space them out. Flash-freeze until they are firm and frozen. Then, take them out from the freezer and transfer them to space-efficient resealable freezer bags. You can store them for up to 2–3 months in the freezer.
How to Make Gyoza Wrappers at Home
If you can’t get gyoza wrappers in Japanese or Asian grocery stores, make your gyoza wrappers at home. It’s fun and quite satisfying to be able to make your own wrappers at home with just 3 ingredients – flour, salt, and water!
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How to Fold Gyoza
Materials
- Homemade Gyoza Filling (see my Gyoza and Vegetable Gyoza recipes)
- gyoza wrappers (store bought or make my homemade Gyoza Wrappers recipe)
- water (prepare in a small bowl)
Instructions
To Fold the Gyoza
- 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 ¼ inch of the wrapper with your wet finger until it’s wet all around.
Method 1—Pleats toward the Center
- Fold the wrapper in half over the filling and pinch it in the center with your thumb and index finger (but don’t seal yet!). Using your right thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the center toward the right.
- Once you make 3–4 pleats, continue with the left side of the gyoza. Start making a pleat from the center toward the left.
- As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger.
- Press the pleats and shape the gyoza.
- Place the finished gyoza on a baking sheet lined with parchment paper. Cover the gyoza so they won‘t get dry while you‘re folding gyoza. Repeat until you run out of the filling or wrappers.
Method 2—Pleats toward One Side
- Fold the wrapper in half over the filling.
- Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the right toward the left.
- Once you make each pleat, press it down with your right thumb and move toward the left
- Continue all the way until there is no more top wrapper to pleat left.
- Press the pleats and shape the gyoza.
To Store the Gyoza
- Flash-freeze uncooked gyoza by spacing them out on a tray, freezing them until they‘re firm.
- Store the gyoza in space-efficient resealable freezer bags for up to 2–3 months in the freezer.
We love gyoza and make it a couple times a year, especially in winter. We make a lot to freeze so it takes a long time to fold them all so we do it together. The difference in our skill is obvious and laughable. My Japanese husband’s are perfection; mine look like a kindergarten art project. So I very much appreciate your tutorial! Can’t wait to try your tips out very soon. Thanks!
Hi Carol! Wonderful! Making Gyoza together is so much fun.😊
We hope Nami’s tutorial helps you skill up soon. Thank you very much for trying Nami’s recipe!
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