How To Fold Gyoza

Once you have the filling prepared, you will need a small bowl of water, your gyoza wrappers, and a teaspoon.

It is also handy to have a damp cloth or tea towel handy to wipe off excess buildup of flour on your fingers.

How To Fold Gyoza - Getting Ready

As I am right handed, I prefer to work with the wrapper in my left hand.

How To Fold Gyoza - Getting Started

Place a small amount of filling in the centre of the wrapper.

Remember, slightly less is a lot easier to work with than too much. Dont worry, you will work this out for yourself quite quickly.

I then wet the edge of the gyoza wrapper all the way around.

How To Fold Gyoza - Sealing with water

I then start pleating from the left using my left thumb to pinch the wrapper together.

How To Fold Gyoza - Pleating

I use my right thumb to create the pleat against my left thumb while using my right index finger to keep edges separate.

The left thumb then applies pressure to seal the gyoza.

Simply repeat this pleating process until the gyoza is sealed.

I aim to get 5 pleats across and make a point of checking that the 3rd pleat is in the centre.

Once pleating is finished, place the gyoza on a flat surface to flatten the bottom to ensure a good sized crispy surface area in the end.

How To Fold Gyoza - Final Shaping

Place gyoza single layer on a tray lined with nonstick paper.

How To Fold Gyoza - The finished product

If you’re not eating the gyoza immediately, place the tray into the freezer. Once frozen, the gyoza can be put into freezer bags.

To cook gyoza, heat a frying pan with a fitting lid.

Add oil and place gyoza on the pan making sure the bottom has good even contact with the pan.

Cook until you get a nice crispy skin. You can check for this simply by having a look.

Add 1/4 cup water to the pan and put lid on to ‘steam’ the top part of the gyoza.

How To Fold Gyoza - Cooking the Gyoza

Allow the water to be absorbed before removing the lid. Serve hot with dipping sauce.

 

 

Kathy - June 4, 2011 - 3:16 pm

thanks for showing the technique! I’m looking forward to giving it a try!