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using gyoza wrapper for lasagna noodles?

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I don't know if this would work so rather than wrecking some ingredients for the sake of experimentation, I thought that I would ask if anyone has tried this.

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  1. Works for ravioli, but sounds a little thin of premise and pasta for lasagna. I've never tried it, but it would have to be pretty dire circumstances.

    2 Replies
    1. re: trentyzan

      don't they come covered with cornstarch? don't know what the flavor would be like. Bland, I'd imagine. But thinness? I roll my pasta at the next to last setting for lasagne. I like it thin! More layers!

      1. re: trentyzan

        I've heard this many times, and tried using gyozas for ravioli and didn't like them at all. They were too chewy and...just weird.

        To each his/her own, I suppose.

      2. There was a post on this board recently where there was a link to someone who made mini-lasagnes using wonton wrappers.

        2 Replies
        1. re: Miss Needle

          Maybe one of these
          http://www.chowhound.com/topics/44213...

          http://www.chowhound.com/topics/36882...

          http://www.chowhound.com/topics/48695...

          1. re: hannaone

            Thanks Hannaone! It was third link.

            http://ellysaysopa.vox.com/library/po...

            Reene, I would definitely not boil the gyoza. They're too delicate. The recipe that I linked to actually doubles up on the wonton wrapper for each layer. But as gyoza is a bit thicker than wonton wrappers, you may want to experiment.

        2. I actually tried this a couple months ago... loving my pasta layers thin but being too lazy to roll it out. Anyways, it didn't work out very well. I boiled the wrappers prior to layering, and they ended up being way too mushy. If you decide to go forward with the idea, I would layer with raw wrappers.