Who doesn’t love pot stickers!
I make gyoza quite often actually, especially as a quick lunch. And the type of filling that goes into it usually depends on what I have in my fridge that very day. No need to say that you can fill them up with just about anything.
I often end up making a vegetable filling with cabbage and fresh herbs. Because those ingredients are almost always in my fridge.
So once you have made a delicious filling, then it’s time to assemble the gyoza.
If you already know how to fold gyoza properly, then it shouldn’t be that much of a struggle back there in your kitchen. But I agree though, folding gyoza might look a bit difficult and complex in the beginning.
But it is far from that, believe me!
You might have seen a couple of YouTube videos of food bloggers showing you how to fold gyoza. And it looks absolutely simple and easy to do. But then you want to give it a try yourself.
Don’t you worry if your first finished gyoza looks a bit ET like. So did mine as well.
However as soon as you pick up the way and method on how to fold gyoza properly and you get that folding technique into your fingers… Your homemade gyoza will look like they just came out of a food magazine! You will be absolutely delighted, believe me!
It took me about 3 gyoza pot stickers before I could fold them perfectly.
Nowadays I kind of fold my homemade gyoza almost with my eyes closed.
The last time I put all my gyoza wrappers and meat fillings on a serving tray. Then went to sit right next to the hubs who was sitting in front of the TV. And I folded them in no time while watching the screen as well.
It is really easy!
And also very easy to learn.
How To Fold Gyoza
I have made my own gyoza dough before.
It consists of flour and water, which is pretty straightforward. However it is crucial that you find the right texture if you make the pot stickers dough from scratch.
And I also 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.
You might have seen chef roll out their gyoza dough using a wooden stick. But let’s leave that to the professionals. They know how to fold gyoza perfectly.
So the thinner the dough, the better actually but the dough will also be more fragile to handle. The most important thing here is that you need to find the good balance. If your gyoza dough is too thick, then you will end up with a sticky mouthful of chewy and wet flour once you have steamed them.
And I can guarantee you that it is a pretty unpleasant experience.
Most Asian supermarkets sell these ready-made gyoza wrappers. And no doubt that they are also perfect to get this job done of course. I prefer to use those to be honest. Making your own dough can take up quite a lot of time, that is true.
Before you start to learn how to fold gyoza, also take a look at the 2 gyoza fillings I made!
Ok, so here we go.
Hope you like it.
How To Fold Gyoza
- 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!