Gyoza Skins

Gyoza skins are a type of thin, round dough used to make Japanese dumplings called gyoza. The dough is typically made from wheat flour, water, and salt, and is rolled out into thin, circular sheets.

Gyoza skins, or the thin layer of dough used to wrap the filling in gyoza dumplings, have a mild taste that is neutral and slightly wheaty. The flavor of the skin is intended to complement the filling and seasonings used in the dumpling, rather than overpower them. In terms of nutritional benefits, gyoza skins made from wheat flour are a good source of carbohydrates, fiber, and some B vitamins.

Gyoza skins come in different thicknesses and sizes, depending on the desired texture and filling. Thinner skins are typically used for steamed and boiled dumplings, while thicker skins are used for pan-frying.