Gyoza wrappers are a type of thin, unleavened dough used to make a popular Japanese dumpling.
These wrappers have been around since at least the 6th century, when their popularity was credited to the influence of Chinese cuisine in Japan.
Despite their popularity, gyoza wrappers can sometimes be hard to find or pricey depending on where you live.
In these cases, it may be helpful to have some possible substitutes on hand that provide similar results when making your favorite dishes containing gyoza wrappers.
This article will discuss five of the best substitutes for gyoza wrappers and explain how they can be used to make delicious dumplings.
What is Gyoza Wrapper?
Gyoza wrappers, also known as potsticker wrappers, are thin sheets of dough made from wheat flour and water.
This type of pastry wrap is traditionally used to encase fillings such as pork or vegetables in the popular Japanese dumpling dish known as gyoza.
In other variations of the dish, the dough can be replaced with other ingredients such as tofu skins, wonton skins and even spring roll wrapper or egg roll wrapper dough.
Gyoza wrappers are quickly gaining popularity in popular grocery stores across North America due to their texture and convenience when making gyoza.
How to Use Gyoza Wrappers?
Gyoza wrappers are delicate and very thin sheets of dough that are used as wrappers for traditional Japanese delicacies like gyoza, pot stickers, and wontons.
Gyoza wrappers come in can range between 2-4 inches in size and are always round in shape.
Before you use gyoza wrappers, it is important to keep some tips in mind:
- Preparing the Dough: Gently take one wrapper at a time from the package, placing the remaining ones on a moist cloth or damp kitchen towel to prevent drying out. Cover with plastic wrap; moisten fingers tips slightly to separate dough sheets easily if they stick together.
- Folding Techniques: Begin by rolling the edges of the dough towards the center with one finger over another using light pressure — this creates an attractive crimped pattern along the edge of each dumpling. When filled, there are various techniques for folding: open fold (a simple pleated style), half-moon fold (pleated semi-circle), pinching close fold (folds pressed together completely after filling), and hexagonal shape fold (six petals pinched together).
- Cooking Gyoza Wrappers: To cook gyoza wrappers, heat oil in a shallow non-stick pan over medium heat until lightly smoking hot — spread oil evenly over surface; reduce heat slightly before adding dumplings around circumference of pan leaving sufficient space between each dumpling — adjust heat from stove accordingly; let cook for 3 minutes until golden bottom has formed; transfer each cooked dumpling onto plate lined with kitchen paper or paper towels; serve hot.
5 Best Gyoza Wrappers Substitutes to Consider
While gyoza wrappers are popular in Asian markets and most large supermarkets, they can be difficult to find in many locations.
In addition, some people aren’t fans of the eggs and flour used as ingredients in most traditional gyoza wrappers.
Fortunately, there are several possible substitutes that offer similar flavors and textures to gyoza wrappers.
Here are five great substitutes for gyoza wrappers that you should consider:
1 – Shumai Wrappers
Shumai wrappers are thin, circular dough wraps made with flour and water.
They’ve traditionally been served with the dim sum dish shumai, a type of dumpling having either pork or shrimp filling.
These wrappers will be harder to find than gyoza skins, but they make an excellent substitute when the latter is not available.
Just like gyoza skins, they cook up quickly and make delicious pot stickers.
To use them for gyoza you’ll want to fill them just like you would with your standard wrapper and then pinch or pleat the edges together for a traditional look.
These wrappers are a great substitute for gyoza skins if you’re unable to find them.
2 – Wonton Wrappers
For those familiar with East Asian cuisine, gyoza and wonton wrappers are incredibly similar.
Both are thin wraps of dough made from wheat flour, vegetable oil, salt, and water.
While there are some subtle differences between the two — gyoza is often cut to be round and is slightly thicker than wonton — they can be used interchangeably in most recipes and produce very similar results.
Wonton wrappers can easily be found in most Asian grocery stores or international sections of larger grocery stores.
They’re a great alternative for gyoza wrappers because they’re easy to find and can be used in a variety of dumpling recipes.
3 – Spring Roll Wrappers
Spring roll wrappers, sometimes referred to as Chinese wheat pancake skins, make exceptional gyoza substitutes that are ideal for fried gyozas.
Spring rolls have a crunchy and flaky texture when cooked much like that of a gyoza wrapper.
To substitute spring roll wrappers in your gyoza recipe, you should allow them to thaw out before using.
Then take the thinner ends of the wrapper, place filling in the center and fold it into triangular or semi- cylindrical shapes.
If your recipe calls for boiled gyozas, this may not be the best substitute due to its thickness.
Nonetheless, sautéing is an excellent option for cooking your filled spring rolls for a crunchy texture on both sides.
4 – Egg Roll Wrappers
Egg roll wrappers are similar to gyoza wrappers in that they have a thin and slightly chewy texture.
These round, square, or triangular-shaped wrappers are slightly thicker than gyoza wrappers and made from a batter of eggs, flour, water, and salt.
The dough is rolled into sheets and fried quickly to create airy and crisp egg roll skins.
To substitute with egg roll wrappers for gyoza skin, cut them out into circular shapes that fit your gyoza filling.
They may not be as thin as your preferred store-bought Gyoza wrapper but they will still provide the perfect crunch that you need to achieve a delicious Gyoza experience.
5 – Thin Deep-Fried Tofu (Abura-age)
Thin deep-fried tofu (known as abura-age in Japanese) is an excellent substitute for gyoza wrapper.
It is a type of thin tofu that is pre-fried which makes it fluffy and absorbent.
Abura-age has a unique texture and flavor, making it a great alternative for making gyoza dishes.
There are several ways to prepare abura-age for use as a wrapper including: slicing it thin and lightly frying it, cutting into thin strips before steaming, or using the abura-age as an uncut sheet.
When using the sliced version, you can fry them in oil first to make them more pliable for wrapping.
When steaming the strips you will end up with a softer texture and can fold or roll into desired shapes before wrapping your filling.
For those experienced with making gyoza wrappers out of abura-age it can also be prepared uncut by rolling out the sheet on a cutting board until thin enough to wrap it around the filling while still maintaining its desired shape.
When choosing abura-age to use as a substitute wrapper remember that thinner options will provide better results when replicating traditional gyoza wrappers.
Thinly sliced abura-age can also become too delicate when cooked so be careful not to overstuff your gyoza before wrapping them.
Gyoza wrappers are traditionally made with wheat flour and water, but there are a variety of creative alternatives available to you.
For example, rice paper wrappers make a great gluten-free alternative that takes on the flavors of whatever ingredients you fill them with.
Egg roll wrappers are larger by comparison, so they make a great option if traditional gyoza wrappers aren’t available.
Lasagna sheets and pasta sheets act as excellent replacements, too — almost any thin dough can do the trick.
In conclusion, gyoza wrappers can easily be swapped out for any of these five substitutes in order to save time and money while still achieving a delicious and flavorful dish.
Whether it’s homemade or store-bought, Asian cuisine is sure to be a hit when filled with your favorite ingredients using any of these accessible alternatives.
Frequently Asked Questions
What is Gyoza Wrapper?
Gyoza wrapper, also known as pot sticker wrapper, is a type of dumpling wrapper made from wheat-based flour and water.
It is thin and typically used for making gyoza, a type of Japanese dumpling.
What are the best substitutes for Gyoza Wrappers?
Some of the best substitutes for Gyoza Wrappers include wonton wrappers, egg roll wrappers, spring roll wrappers, tortillas, and phyllo dough.
How can I make my own Gyoza Wrappers?
To make your own Gyoza Wrappers, combine all-purpose flour, salt, and water in a bowl and mix until a dough forms.
Knead the dough until it is smooth, then roll it out into a thin sheet and cut into desired shapes.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!