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Japanese Potato Salad Cheese Gyoza Dumplings With Square Wonton Wraps

Japanese potato salad, leftovers, potato cheese gyoza, dumplings, recipe Food & Recipes

Sadly, homemade Japanese potato salad lasts only for 3-4 days in a fridge.

What do you want to do with leftover potato salad?

Your Japanese potato salad leftovers have been waiting to turn to be “potato cheese dumplings”!

Remove cucumbers as possible as you can, add cheese, then fold them with gyoza wrappers or wonton wrappers that you can get easily at your local grocery store.

You can deep-fry potato cheese gyoza dumplings, which are much more delicious, yet you can pan-fry them if you are concerned, yes, calories, as I do.

How To Make Japanese Potato Salad

How To Fold Square Wonton Wrapper

I give you my Japanese Gyoza dumpling recipe in this post, which use authentic round gyoza wrappers.

However, “wonton wrappers” are much more easier to get at your local grocery store in the US.

Today, I’ll tell you how to fold a square wrapper with pleats.

Technically, it’s the same way as we do with round wrappers.

  1. Place the wrapper on your palm.
  2. Place about 1 tbsp of filling on the wrapper. Putting a small amount of the filling is better to avoid the risk of tearing the wrapper.
  3. Wet your finger with the bowl of water and run it around the edge of the wrapper.
  4. Fold the wrapper over and make two pleats on the left side. Start making a pleat from the center. Use your left thumb and left index finger, make a pleat toward the right direction on the center and hold (and seal) the pleat with your right thumb. Then, repeat making another pleat on the left side. Pinch the edge of the wrapper to be sure for sealing well. *Push the stuffing in with your index finger if the stuffing gets squashed out from the wrapping.
  5. Repeat making pleats on the right side.
  6. Hold the top of GYOZA gently, and press gently to make the bottom flat. (you don’t need any force to press it.)
  7. Place the GYOZA on the baking pan. Cover it with a wet paper towel to prevent the gyoza from drying.
  8. Repeat wrapping the remaining Gyoza. Be sure to cover the wrapped Gyoza with a wet towel. Arrange them not to touch each other.
  9. Cover over the baking pan filled with wrapped gyoza with plastic and store it in the refrigerator until cooking.
Japanese potato salad, leftovers, potato cheese gyoza, dumplings, recipe

Potato Salad Leftover Recipe: Potato Cheese Gyoza Dumplings

Rico McConnellRico McConnell
You can't wait for leftover potato salad that's been turned into crispy potato cheese Gyoza dumplings. The options include deep-fry them or pan-frying them. It's exactly as you imagine: crispy potato gyoza dumplings will be the perfect appetizer or snack!
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Appetizer, Snack
Cuisine Japanese
Servings 2 servings

Equipment

  • Baking pan, lined with parchment paper *Or sprinkle flour
  • Wet paper towels
  • 1 small bowl filled with water
  • 1 Butter knife * Butter knifer is easier to place the filling on a wrapper.

Ingredients  

  • 1 lb leftover Japanese potato salad
  • ½ cup shredded cheese/ cream cheese
  • tbsp cumin/ Taco seasonings
  • 1 package of Wonton wrappers *Nasoya Vegan wonton wrappers
  • 2-3 water
  • oil for deep-frying or pan-frying

Instructions 

  • Remove cucumbers as much as you can from the potato salad.
  • Add cumin and shredded cheese, and mix well.
  • Prepare all equipment before you start wrapping. (Important!)
  • On the baking pan, line a parchment paper or sprinkle flour/ starch.
  • Wet the paper towel (or thin kitchen towel like a flour sack or cheesecloth), and squeeze moderately to remain moderate moisture. (not soaking wet, but not too dry.)
  • Place the wrapper on your palm.
  • Place about 1 tbsp of filling on the wrapper. Putting a small amount of the filling is better to avoid the risk of tearing the wrapper.
  • Wet your finger with the bowl of water and run it around the edge of the wrapper.
  • Fold the wrapper over and make two pleats on the left side. Start making a pleat from the center. Use your left thumb and left index finger, make a pleat toward the right direction on the center and hold (and seal) the pleat with your right thumb. Then, repeat making another pleat on the left side. Pinch the edge of the wrapper to be sure for sealing well. *Push the stuffing in with your index finger if the stuffing gets squashed out from the wrapping.
  • Repeat making pleats on the right side.
  • Hold the top of GYOZA gently, and press gently to make the bottom flat. (you don’t need any force to press it.)
  • Place the GYOZA on the baking pan. Cover it with a wet paper towel to prevent the gyoza from drying.
  • Repeat wrapping the remaining Gyoza. Be sure to cover the wrapped Gyoza with a wet towel. Arrange them not to touch each other.
  • Cover over the baking pan filled with wrapped gyoza with plastic and store it in the refrigerator until cooking.
  • (Deep-Fry) Heat the oil at 350F and deep fry the filled dumplings, for 2-3 minutes, until golden brown.
  • (Pan-Fry) Preheat a non-stick large frying pan or skillet, over medium-high heat.
    Turn off the heat. Oil the pan, and arrange Gyoza dumplings in the pan. Turn the heat, and cook them to sear the bottom, about 1 minute. Add 2-3 tbsp of water. Cover with a lid and cook them over medium-high until you hear the sizzling sound, for about 5 minutes. Cook for another 1-2 minutes uncovered for the bottoms to go crunchy.
    *Read this post about how to cook Gyoza dumplings.
    Japanese GYOZA dumplings, Pan-Fried Dumplings, recipe, Japanese food, Japanese cooking

Video

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Cheese, Deep-fry, Easy, frying pan, Potato, Saveleftover, Vegetables, Vegetarian
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