Gyoza wrappers are the backbone of tender, bite-sized dumplings that pair so well with savory dips and sauces.
These delicate, thin wrappers are made from wheat flour, water, and a pinch of salt, giving them the perfect balance of pliability and texture for folding up delicious fillings.
But, every so often, you find yourself in the middle of dumpling prep and… no gyoza wrappers. It’s a culinary curveball, but nothing you can’t handle!
The beauty of dumplings is that even when you’re missing their traditional casing, there are some worthy replacements that can still deliver the structure (and deliciousness) you need.
A little creativity and the right substitutes mean you’re back on track—no compromises on flavor or satisfaction.
Here are some reliable gyoza wrapper stand-ins that’ll keep your dumpling dreams alive.

7 Reliable Alternatives for Gyoza Wrappers
Each substitute has its strengths, so pick one that works best for your recipe and the ingredients you have on hand. Adjust as needed to perfect flavors and textures!
1. Wonton Wrappers – The Close Cousin
Wonton wrappers are the most obvious replacement for gyoza wrappers. They’re square instead of round, but they’re thin, pliable, and made from similar ingredients, making them a great fit. Wonton wrappers might be slightly thinner, so handle them gently when folding or sealing your dumplings.
If your recipe calls for round wrappers, use a cookie cutter or a glass to stamp the wonton wrappers into circles. Use them 1-to-1 as a substitute for gyoza wrappers, and they’ll perform beautifully in pan-fried, steamed, or boiled dumplings.
Need more ideas for wonton-related swaps? Check out wonton wrapper substitutes for more options.
2. Egg Roll Wrappers – For Bigger Dumplings
Egg roll wrappers are thicker than gyoza wrappers but can step in when you need something sturdy to hold your fillings. They’re typically larger and rectangular, so you’ll have to trim them down to gyoza-size circles. The extra thickness adds a chewier bite, making them ideal for heartier fillings.
To substitute, cut the egg roll wrappers into smaller circles or squares of comparable size. Try using them for baked or pan-fried dumplings. You may need to steam them slightly longer to soften their tougher dough layer.
Looking for alternatives to egg roll wrappers? Check out egg roll wrapper substitutes for additional swaps.
3. Rice Paper Sheets – The Gluten-Free Hack
Rice paper sheets are a gluten-free option that may not have the elasticity of wheat-based wrappers but can still do the job in a pinch. These translucent sheets are traditionally used for spring rolls and require softening in warm water before use.
After soaking a rice paper sheet, use it to encase your filling. Fold them gently, as they’ll be more delicate than standard gyoza wrappers. They’re especially great for steaming or baking but may not hold up as well to frying, since they can become too crisp.
Need more gluten-free alternatives? Explore rice paper substitutes for versatile everyday solutions.
4. Homemade Gyoza Wrappers – The Authentic DIY
If time allows, why not whip up your own wrappers? All you need is all-purpose flour, water, and a pinch of salt. Mixing the dough is as simple as combining these ingredients and kneading until smooth, then rolling the dough thin and cutting out small circles.
For every gyoza wrapper your recipe calls for, replace it with one homemade one. This is a labor of love but well worth it if authenticity is your goal. Homemade wrappers have a slightly chewier texture that can elevate your dumplings.
Need another homemade substitute idea? Find additional inspiration at dumpling wrapper substitutes.
5. Phyllo Dough – For a Crispy Alternative
Phyllo dough is probably not the first thing you’d think of for dumplings, but hear me out! When baked or lightly fried, phyllo dough develops a crisp, golden shell that’s a fun twist on traditional gyoza texture. You’ll need to layer 2-3 sheets together to ensure they’re sturdy enough to hold the filling.
Cut the layered phyllo dough into circles or squares and fill them as you would gyoza wrappers. Brush the exterior lightly with oil before baking to ensure an evenly crispy finish. Best for oven-baked recipes where a crunch is welcome.
Curious about more pastry swaps like this? Check out phyllo dough substitutes to expand your options.
6. Flour Tortillas – A Pantry Staple Fix
Flour tortillas may seem unconventional, but with the right tweaks, they can mimic gyoza wrappers in the texture department. Use smaller, thinner tortillas for easier folding and handling. Trim them into circles and steam them gently to make them pliable before stuffing.
For every gyoza wrapper, substitute one tortilla circle trimmed to size. These are best for boiled or steamed dumplings, as they’re not as well-suited for frying.
Want more tortilla swap suggestions? Explore flour tortilla substitutes for additional ideas.
7. Cabbage Leaves – The Low-Carb Alternative
If you’re seeking a lighter option or want to skip the dough altogether, cabbage leaves are a creative replacement. Napa cabbage works best due to its softer texture. Blanch the leaves in boiling water for a minute to soften them, then cut them into smaller pieces if needed.
Use a single blanched cabbage leaf for each gyoza wrapper needed. These work particularly well for steamed dumplings or potstickers, giving you a healthier, low-carb alternative with a subtle flavor boost.
Need a few more leafy substitutes? Check out napa cabbage substitutes for all the details.

Kimberly Baxter is the proud owner of the food blog Eatdelights.com. A self-proclaimed foodie, Kimberly loves to cook and share her recipes with others. She has been blogging about food since 2010 and has amassed a following of loyal readers.
Her recipes are creative, delicious, and easy to follow. In addition to her blog, Kimberly also enjoys writing for other publications.