GOLDEN DRAGON, GYOZA SKINS
The Japanese use these round wrappers to make pork-stuffed dumplings similar to Chinese potstickers. Western cooks sometimes use them to make ravioli. Substitutes: potsticker wrappers or wonton wrappers (These are thinner than gyoza wrappers) or egg roll wrappers (These are larger than gyoza wrappers) or pasta sheet.
GOLDEN DRAGON, WONTON SKINS
Wontons are made by spreading a square wrapper flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the wonton into the desired shape by compressing the wrapper’s edges together with the fingers. Adhesion may be improved by moistening the wrapper’s inner edges, typically by dipping a fingertip into water and running it across the dry dough to dissolve the extra flour. As part of the sealing process, air is pressed out of the interior to avoid rupturing the wonton from internal pressure when cooked.