If you enjoy cooking, you may have tried making Japanese gyoza dumplings. If you don't have any Japanese restaurants nearby, you may be able to have some frozen ones shipped but making them is the only way you'll be able to enjoy them fresh. There are several advantages to doing so. Even if you do have dining options where you live, it's cheaper to make them at home. You can also have a gyoza party! Whether your friends or family help you make them or just come to eat them, it can be a fun activity.

However, when you make gyoza, there's an issue that many people experience that can be somewhat frustrating: Due to the fact that packages of gyoza wrappers you buy in stores usually have at least 40 or 50 wrappers in them, you often end up with less filling than you have wrappers and you get leftover wrappers.

Gyoza wrappers have a short shelf life, so you may be wondering what you can do with them when that happens.

Retired professional wrestler and TV personality Akira Hokuto, who runs a popular cooking channel on YouTube, has a great solution to this problem:

Make lasagna!

Akira Hokuto's gyoza wrapper lasagna

In addition to the gyoza wrappers, all you need are two kinds of pasta sauce and shredded mozzarella or other shredded cheese. Of course, it's not authentic lasagna, but it's a quick and easy variation which will help you avoid waste by finding a way to use your wrappers.

Since pasta sauce is usually available in stores, all you have to do is add the ingredients to the plate in layers.

According to Hokuto, the gyoza wrappers impart a chewy texture that goes perfectly with the sauce and cheese.

The recipe was so easy, it received a lot of positive comments from viewers, such as:

  • "...I just happened to be looking for a way to use some leftover gyoza wrappers. I love lasagna, so I'm glad I tried this recipe!"
  • "I love lasagna! I'll be sure to try it."
  • "It looks so fun to make! So many wonderful ideas on this channel."

Some of our readers may even be tempted to buy gyoza wrappers just to try this recipe!

By - grape Japan editorial staff.