Gyoza wrappers

Gyoza wrappers are thin dough sheets made primarily from wheat flour, water, and salt, traditionally used to prepare Japanese dumplings called gyoza. These wrappers have a soft and flexible texture that allows them to be filled with a wide variety of ingredients such as minced meat, vegetables, and spices, making it easy to seal them into a half-moon shape before frying, steaming, or boiling.

The origin of these wrappers lies in Chinese culinary influence, specifically in jiaozi, from which the Japanese adapted and popularized their version, the gyoza. In Japanese cuisine, these wrappers are essential for achieving the dish's characteristic crispy texture and flavor.

In terms of their properties, gyoza wrappers are low in fat and rich in carbohydrates, providing an ideal base to combine with protein and fiber-rich ingredients, contributing to a balanced dish. Furthermore, being a light dough, they allow for quick and versatile cooking using different culinary techniques.

Synonyms in Latin American Spanish: although the term "envolturas para gyoza" is commonly used, in some countries they may also be called obleas para gyoza, láminas para empanadillas, or simply masa para empanadillas, depending on the culinary context. These wrappers are similar to those used to prepare dumplings or empanadillas in other culinary traditions.