What’s the Difference Between Wonton and Gyoza Wrappers?

Wonton and gyoza wrappers might look similar at first glance, but they have distinct characteristics that make each one suited to different dishes.

These differences affect everything from how they’re folded to how they cook and taste.

Shape and Size

The most obvious difference is shape: wonton wrappers are square, whereas gyoza wrappers are round.

Wonton wrappers also typically measure 8cm or 9.5cm per side, and gyoza wrappers have a diameter of about 7cm.

The round shape of gyoza wrappers makes them easier to pleat along the edges, creating that signature crescent shape with crimped folds.

Square wonton wrappers, on the other hand, can be folded into triangles, pouches, or other creative shapes.

Thickness and Texture

Wonton wrappers are about 0.6mm thick, in contrast to gyoza wrappers, which range from 0.8mm to 1.5mm.

At Yunion, we make both standard wonton skins and extra-thin wonton skins to suit different uses.

This might seem counterintuitive, but wonton skins are manufactured to be very thin and often contain egg, which changes the texture by giving the dough a silkier mouthfeel.

Gyoza wrappers have a chewier bite and hold up well to pan-frying. They're made from cake flour and bread flour, and because the wrappers are comparatively thick, they will not tear even if boiled for a long time.

Ingredients

Wonton Wrappers

These are made from a mix of flour, eggs, and water. Some also include kansui (alkaline preparations), which makes wrappers elastic despite being thin and soft.

Gyoza Wrappers

Made from wheat flour, water, and salt, they are typically egg-free, which contributes to their chewier texture.

Best Uses

Wonton Wrappers

These lighter, more delicate parcels are usually served in broth, where a thin skin and a finely seasoned filling make them feel part of the soup. See our easy wonton noodle soup recipe for a classic example.

That thinness means wonton wrappers will soften quickly in hot liquid. They can also be deep-fried for crispy results.

Gyoza Wrappers

Gyoza is typically cooked using a pan-fry-steam method. The bottom is first pan-fried until crispy and golden brown, then a bit of water is added, and it's covered to steam until perfectly cooked, giving gyoza its signature texture - crispy on the bottom and soft inside.

Can You Substitute One for the Other?

In a pinch, yes. But keep in mind that the shape, thickness, and texture will affect your final result.

If you're using wonton wrappers for gyoza-style dumplings, you might want to cut them into circles first. Just remember that wonton wrappers cook faster and won't give you quite the same chewy bite.

Choose Yunion’s fresh wrappers and taste the difference quality makes. Contact Yunion WA Enterprises today to order.