What is the technique for pleating gyoza or dumplings so they are sealed properly?

Question

What is the technique for pleating gyoza or dumplings? Learn how to seal them properly and create a beautiful shape.

Answer 1

The most common technique for pleating gyoza involves creating a series of small folds along one edge of the wrapper, pressing each fold firmly against the back of the wrapper to create a secure seal. This ensures the filling stays inside during cooking.

Detailed Explanation:

Here's a step-by-step guide to pleating gyoza:

1. Prepare your workstation: Have your gyoza wrappers, filling, and a small bowl of water readily available. Keep the wrappers covered with a damp cloth to prevent them from drying out.

2. Place the filling: Hold a wrapper in your non-dominant hand. Place a small spoonful (about 1-2 teaspoons) of filling in the center of the wrapper. Avoid overfilling, as this can make it difficult to seal the gyoza.

3. Moisten the edges: Dip your finger in the water and lightly moisten half of the edge of the wrapper. This will act as a glue to help the wrapper stick together.

4. Create the first pleat: Fold the moistened side of the wrapper over the filling to meet the dry side. Pinch the center of the wrapper to seal it. This creates the starting point for your pleats.

5. Form the pleats: Hold the sealed center point. Using your thumb and forefinger, create a small pleat on the moistened side of the wrapper, close to the center. Press the pleat firmly against the back (unpleated) side of the wrapper to seal it. Repeat this process, creating pleats along the moistened side, working your way out from the center to one end, and then from the center to the other end. Aim for 3-5 pleats on each side, depending on the size of your wrapper.

6. Seal the gyoza: Once all the pleats are formed, ensure the entire edge is sealed tightly. Press firmly along the entire edge to prevent any gaps. A well-sealed gyoza will prevent the filling from leaking out during cooking.

7. Shape the gyoza: Gently curve the gyoza into a crescent shape. This helps them stand upright during cooking.

Pro Tip:

If the gyoza wrappers are too dry and cracking, lightly steam them for a few minutes before using. This will make them more pliable and easier to pleat without tearing.