Authentic home cooking from Japan, with US measurements. 
Rice Paper Gyoza Sticks
Featured recipe! When I used rice paper to wrap gyoza filling, it created a chewy texture that's different from the usual.
Recipe background: I originally planned to fold the rice paper in half for a half-moon shape, but with just one sheet, it puffed up and didn't get crispy. So I tried this method instead.
Rice Paper Gyoza Sticks
Featured recipe! When I used rice paper to wrap gyoza filling, it created a chewy texture that's different from the usual.
Recipe background: I originally planned to fold the rice paper in half for a half-moon shape, but with just one sheet, it puffed up and didn't get crispy. So I tried this method instead.
Open in Cookpad AppSteps
- 1
Soak the rice paper in water to soften. Place the filling in a straight line near the edge, then roll it up tightly.
- 2
Leave a little space at the ends and seal them well.
- 3
Heat a nonstick skillet with a thin layer of oil. Roll the stick around as you cook to ensure the filling is cooked through and the outside is golden.
- 4
You can also deep-fry it for a texture similar to Vietnamese cha gio—this is delicious too.
- 5
Feel free to make them smaller if you like. You can also fold in the ends before rolling.
- 6
2011.12.23
This recipe was featured—thank you!
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