How to Fold Gyoza

Step 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.

Step 2

Dip one finger in a bowl of water and draw a circle around the outer ¼ inch of the wrapper with your wet finger until it’s wet all around.

Step 3

Fold the wrapper in half over the filling and pinch it in the center with your thumb and index finger (but don’t seal yet!). Using your right thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the center toward the right.

Step 4

Once you make 3–4 pleats, continue with the left side of the gyoza. Start making a pleat from the center toward the left.

Step 5

As you fold each pleat, press the folded pleat tightly against the back part of the wrapper using your other thumb and index finger.

Step 6

Press the pleats and shape the gyoza.

Step 7

Place the finished gyoza on a baking sheet lined with parchment paper. Cover the gyoza so they won‘t get dry while you‘re folding gyoza. Repeat until you run out of the filling or wrappers.

Step 8

Fold the wrapper in half over the filling.

Step 9

Using your left thumb and index finger, start making a pleat about once every ¼ inch on the top part of the wrapper from the right toward the left.

Step 10

Once you make each pleat, press it down with your right thumb and move toward the left

Step 11

Continue all the way until there is no more top wrapper to pleat left.

Step 12

Press the pleats and shape the gyoza.

Step 13

Flash-freeze uncooked gyoza by spacing them out on a tray, freezing them until they‘re firm.

Step 14

Store the gyoza in space-efficient resealable freezer bags for up to 2–3 months in the freezer.