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

How To Wrap Gyoza

Course: How to
Cuisine: Japanese
Keyword: gyoza, pot sticker
Prep Time: 30 minutes
Total Time: 30 minutes
Author: Nami
I received some requests from readers to show you how to wrap gyoza, so here's my tutorial.
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Ingredients

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.
    How To Wrap Gyoza 1
  2. 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.
    How To Wrap Gyoza 2
  3. Fold the wrapper in half over the filling and pinch it in the center with your fingers (but don’t seal yet!).
    How To Wrap Gyoza 3
  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.
    How To Wrap Gyoza 4
  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.
    How To Wrap Gyoza 5
  6. Here’s how a finished gyoza should look like. Repeat until you run out of the filling or wrappers.
    How To Wrap Gyoza 6
  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.

Recipe Notes

Gyoza wrappers: Homemade recipe, click here.

 

 

 

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.