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The 5 Best Substitutes for Gyoza Wrappers

Are you ready to make the perfect Gyoza? It all starts with the wrapper.

Gyoza Wrapper can be an essential part of making Gyoza, but have you ever wondered what is the best substitute for it?

Making Gyoza does not have to be complicated or time consuming – there are a few ingredients that can easily be replaced for Gyoza Wrapper.

With these five substitutes, you will soon be making delicious Gyoza in no time.

What is Gyoza Wrapper?

Gyoza wrappers are thin sheets of dough used to wrap Chinese dumplings or gyozas.

Gyoza wrappers are made from wheat flour, salt, water and sometimes oil for texture.

Gyoza wrappers can also be known as “pot stickers” and have become a popular food around the globe.

Using gyoza wrappers is not difficult but there are a few tips that will ensure success.

Begin by filling the middle of each wrapper with your favorite filling like pork, beef, shrimp or vegetables.

Next, moisten the edges of the wrapper with some water before folding them into a half-moon shape.

If desired you can pleat them to give it some texture and flavor.

Finally, lightly brush each side with oil and either fry or steam until cooked through.

The 5 Best Substitutes for Gyoza Wrappers

Gyoza wrappers are light, thin sheets of wheat and flour that provide the perfect encasing for flavorful gyoza fillings.

But if you’re following a gluten-free or vegan diet, commercially-made gyoza wrappers may be off the menu.

Fortunately, many delicious substitutes can be used in place of store-bought gyoza wrapper.

Here are five of the best alternatives you can use when making your own gyoza at home:

1 – Shumai Wrappers

Shumai wrappers are a popular substitute for Gyoza wrappers.

They are thin, circular wheat batter wraps that have a mild flavour and chewy texture.

The thickness of Shumai wrappers varies from store to store, but they are generally thinner than Gyoza wrappers, so it’s important to adjust the filling and cooking time accordingly.

Shumai is usually eaten without dipping sauces.

They may be found at most Asian supermarkets or ordered online.

Depending on the type of wrapper desired, there may be additional ingredients used for Shumai wrappers that could not be used for Gyoza wrappers such as egg and sugar.

Making them from scratch is also an option; however, this can be time consuming as large quantities of batter need to be prepared prior to cooking each piece individually and shaping them into perfect rounds.

2 – Wonton Wrappers

Wonton wrappers are often made from all-purpose flour, cornstarch, and water.

The texture and taste of these wrappers will be different from gyoza wrappers since they contain thicker and chewier dough that is better suited for fried or boiled dishes.

Additionally, wonton wrappers have a yellow hue due to the presence of egg yolks in the dough.

These wrappers can be used in a variety of meals, including dumplings, soup dumplings, spring rolls and ravioli.

When buying wonton wrappers at the store, it’s best to check the ingredients list to ensure there are no additional preservatives or flavors added.

To get the right texture when using these substitutes for gyoza wrappers, it’s best to cook them quickly at a high temperature so that they don’t become too soggy.

3 – Spring Roll Wrappers

Spring roll wrappers, or spring roll pastry sheets, are thin, paper-like wrappers made from wheat flour and water.

They are commonly used in Chinese, Vietnamese and Thai cuisines.

Spring roll wrappers are not as sturdy as gyoza skins, but they are a flexible alternative that can be found in most markets.

While the size of a gyoza wrapper is usually 3-4 inches in diameter for standard dumplings, spring roll wrappers typically reach up to 8 inches in size to accommodate the additional ingredients used for their namesake dish.

Compared to gyoza skins, spring roll wrappers contain more water from the rolling process.

This makes them softer when cooked and easier to work with — perfect for spooning filling onto each wrapper and rolling them up into perfect cylinders.

The softness also means that some extra care should be taken when filling dishes with spring roll wrappers.

To avoid breakage or leaks during boiling or steaming processes it is important to make sure the rolls fit snugly together.

Making sure there aren’t any air pockets left inside can also help prevent sticking while cooking.

4 – Egg Roll Wrappers

If you think egg roll wrappers sound like an unusual substitute for gyoza wrappers, you’re right.

However, these wrappers can be used in much the same way as gyoza wrappers.

They’re a bit larger in size than traditional gyoza wrappers and they come presliced in rounds.

To better emulate the traditional shape of a gyoza wrapper, use a biscuit cutter to cut them into a circle or other desired shape.

To keep them stable when frying or steaming, dampen your finger and press around the entire circumference of the wrapper before cooking.

Egg roll wrappers typically cook through more quickly than gyoza wrappers when frying so it is best to check for doneness prior to consuming as over cooking will cause them to become quite rubbery and unpleasant.

These wrappers also contain eggs so if you have an issue with consumption of egg products then this may not suitable for your dietary needs.

5 – Thin Deep-Fried Tofu (Abura-age)

Think of Abura-age as Japanese-style tofu skin.

It is made from a mixture of soybeans, wheat flour, and starch syrup which is simmered to make a paste then deep-fried in oil.

Abura-age is used in many different recipes such as Inarizushi, a fried tofu pouch filled with sushi ingredients, and Dobin Mushi, a light dish of chicken, mushrooms and vegetables served with sake or broth.

Thin slices of abura-age are an excellent substitute for gyoza wrappers and can be found at most Asian grocery stores.

They’re great for Gyozas because once they’re heated they become crunchy like the gyoza wrappers that you get from restaurants but are much healthier than their deep-fried counterparts.

To use this substitute to make Gyozas first cut the abura-age into small circles that are the same size as your desired gyoza wrapper size–don’t forget to remove any excess oil before folding–then follow your normal Gyozas recipe instructions.


In conclusion, if you find yourself without gyoza wrappers, fear not.

There are a variety of other options available to turn your favorite dish into a delicious reality.

Whether you’re using store-bought pre-made wrappers like won ton or lazy ravioli wraps, or using pantry staples like tortillas or cabbage leaves, it’s easy to impress with whatever substitute you choose.

Even phyllo dough and crêpe batter can be used, proving that when it comes to adapting your favorite recipes and creating something special, the possibilities are endless.

The 5 Best Substitutes for Gyoza Wrappers

The 5 Best Substitutes for Gyoza Wrappers
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • Shumai Wrappers
  • Wonton Wrappers
  • Spring Roll Wrappers
  • Egg Roll Wrappers
  • Thin Deep-Fried Tofu (Abura-age)


  1. Choose your preferred substitute from the list of options.
  2. Organize all of your ingredients.
  3. Use the proper substitute to cook your recipes.

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