Gyoza and wonton are both very famous cuisine not only in Japan but in the world. I think many people have made them at home having fun folding the wrappers.
When making gyoza or wonton, preparing the wrappers is one of the essential step. Some people like to make them from scratch, and others just buy them at stores.
The wrappers for these dumplings are very alike, and some of you might wonder like, “Are gyoza wrappers the same as wonton wrappers?”
Let me get straight to the point, the answer is “NO”. Although they are much alike, yet different material actually.
Here, I am explaining why while explaining these two features.
Gyoza Wrappers
What Does Gyoza Wrappers Look Like?
It has a round shape with a diameter of about 7 cm. There is also a larger version of the gyoza wrapper, about 10 cm in diameter.
Generally, the thickness of them are 0.8mm-1.5mm, and comparably thicker than the other dumpling wrappers.
The size and thickness of the gyoza vary depending on the manufacturer and store. In many cases, the wrappers of boiled gyoza is thicker than the wrappers of grilled gyoza.
What Is Gyoza Wrappers Made of?
It’s made from cake flour, bread flour, salt, and water. For the boiled gyoza, sometimes it’s made from only bread flour without cake flour so that it can have nice and more chewy texture.
How To Make Gyoza Wrappers
Direction
1. Mix cake flour and bread flour.
2. Add lukewarm water with salt.
3. Mix until the powder becomes crumble.
4. Knead by hand.
5. When it is smooth, wrap it in plastic wrap and let it sit for 15 to 30 minutes.
6. Dust the table, and spread the dough to the desired thickness.
7. Cut into the round shape.
Wonton Wrappers
What Does Wonton Wrappers Look Like?
It has a square shape with 8cm or 9.5cm on a side.
The thickness of the wonton wrappers are about 0.6mm.
What Is Wonton Wrappers Made of?
It’s made from all purpose flour, kansui* (Alkaline preparations), salt, and water.
*Kansui is made from sodium carbonate, potassium carbonate, and disodium phosphate. And it’s Alkaline substance recognized in Japan as safe food additives. This Alkaline preparations act on the protein (gluten) in flour, and it makes wrappers elastic despite being thin and soft.
How To Make Wonton Wrappers
Direction
1. Mix all purpose flour and kansui or corn starch.
2. Add boiling water little by little.
3. Mix until the powder becomes crumble.
4. When the heat cools, knead the dough until it is as hard as an earlobe.
5. Wrap it in plastic wrap and let it sit for 15 to 30 minutes.
6. Dust the table, spread the dough to the desired thickness.
7. Cut into the square shape.
Conclusion
Gyoza: Round shape, made from cake flour and bread flour, and relatively thick
Wonton: Square shape, made from all purpose flour and kansui, and relatively thin
If you are interested in more about Asian Wrappers, please check this page.
5 Types of Asian Wrappers and Their Uses
Here is the ultimate guide to Gyoza, Wonton, and Shumai in Japan.
Gyoza vs Wonton vs Shumai: What Are the Differences?
