If you know how to fold gyoza properly, it shouldn’t be that much of a struggle back there in your kitchen. Folding gyoza might look a bit difficult or intricate at first but it is far from that, believe me!
You might have seen a couple of YouTube videos of food bloggers folding gyoza. And it looks absolutely simple and easy to do. But then you want to give it a try. Don’t you worry if your first finished gyoza looks a bit ET like, so did mine looks as well.
But as soon as you pick up the way and method to do it and you get that folding technique into your fingers, your gyoza will look like they just come out of a food magazine! It took me about 3 gyoza pot stickers before I could fold them perfectly.
How To Fold Gyoza
I have made my own gyoza dough before. I recommend to roll out your gyoza dough with a pasta machine if you have one. Sprinkle the machine with a generous amount of flour to avoid the dough from sticking. I went as far as stand 6 for the perfect thickness. A bit difficult to put that into inches. I hope that the pictures below help you out a bit.
The thinner the dough, the better but more fragile to handle. You need to find the good balance. If your dough is too thick, then you’ll end up with a sticky mouthful of chewy and wet flour, pretty unpleasant.
Some (mostly Asian) supermarkets sell ready-made gyoza wrappers. They are also perfect to get this job done of course. Making your own dough takes quite some time, that’s true.
Take a look at the 2 gyoza fillings I made!
Ok, so here we go.
Hope you enjoy it!
- gyoza wrappers
- filling of your choice
Put a teaspoon of whatever filling you got onto a gyoza wrapper. Brush half of the dough with a little water to make it stick.
Now carefully take the gyoza dough between your thumb and index finger. Gently press the dough together starting from the left.
- Fold the dough on one side back and make a curly loop.
- Press well to shut both dough sides.
Make a second fold and press again. Keep folding the dough back and forth like this.
- Brush the dough on the inside with extra water if necessary but don't exaggerate it or the dough will be too sticky and mushy. Make a last fold and close the gyoza and when you do that, make sure to press out any air that is still inside the dough.
- Put the finished gyoza on a floured oven tray while you work your way through the other ones. After that your freshly made gyoza are now ready to be pan fried!