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using gyoza wrapper for lasagna noodles?

Zengarden Feb 12, 2008 02:07 PM

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.

  1. r
    Reene902 Feb 13, 2008 09:10 AM

    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.

    1. Miss Needle Feb 12, 2008 05:20 PM

      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
        hannaone Feb 12, 2008 05:50 PM

        Maybe one of these



        1. re: hannaone
          Miss Needle Feb 13, 2008 09:53 AM

          Thanks Hannaone! It was third link.


          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. trentyzan Feb 12, 2008 02:59 PM

        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
          toodie jane Feb 12, 2008 04:37 PM

          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
            jazzy77 Feb 12, 2008 06:09 PM

            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.

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