Gyoza Wrapper Pizza Bites

These gyoza wrapper pizza bites are so easy to make and super fun to eat for an appetizer or snack. Plus, they only take minutes to assemble and bake. 

I know the flavor combination may sound weird but trust me, it's really good. 

What are the Ingredients in these gyoza pizzas?

Gyoza wrappers: I used the Dynasty brand gyoza/poststicker wrappers sold in my Ralph's/Kroger store. They're pretty generic and work just fine. Gyoza wrappers are fairly easy to find. You can even make your own with just flour and water. 

Kewpie Mayonnaise: Kewpie mayonnaise is a Japanese mayonnaise that is amped up with MSG for umami along with a bit more tang. It's getting easier and easier to find recently. 

Shichimi Togarashi: It's a Japanese mixed pepper seasoning that you can use to spice up anything. I often use it on deviled eggs! 

Bonito Flakes: (Katsuobushi). This is essentially dried, smoked, fermented, and shaved tuna-like fish. It's great for making dashi, a base for ramen broth and dipping sauces. I also used the ingredient for an onion salad that was sooooo good. I hear kitties absolutely love it. Fortunately, once you buy a bag, it keeps at room temperature for a very long time. Just hide it from you cats!

Picked Sushi Ginger: These are the thinly sliced ginger pieces that come with your sushi. You can usually buy it at a to-go sushi stand or a Japanese market. 

Shredded Mozarella: Because it wouldn't be "pizza" without it. 

The combination is surprisingly delicious. 

I discovered this recipe in the book, The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider by Ivan Orkin and Chris Ying. 

The book is the story of an American Expat, Ivan Orkin, who lives in Japan with his Japanese wife and family and his love of Japanese food and culture. "Gaijin" actually means foreigner or outsider. It's a term that is evidently a little derogatory. Ivan Orkin used to be ashamed, but now, after three decades of living in Japan, embraces the term. 

Amazingly, he has owned very successful ramen shops in Tokyo, and has another cookbook, Ivan Ramen, another autobiographical cookbook in which he shares his recipes from his ramen shop. 

The Gaijin Cookbook is also partly autobiographical and is loaded with so many recipes! Even if you don't cook a single thing in the book, you will love reading the stories about the food and his life in Japan. 

I don't know why, but after I bought the book, this was the first recipe I tried! Maybe it's the unique combination of flavors, plus, I already had bonito flakes, Kewpie mayonnaise, and togarashi on hand from my cooking adventures. The author suggests enjoying these with a Sapporo beer but he also tongue-in-cheek refers to this as "stoner food" because of the odd and impulsive combination of ingredients.  

Rest assured, most of the recipes in the book are traditional Japanese, including ramen, tempura, hot pots, noodles, rice dishes, and more. 

For some reason, I immediately had to try making these! 

I'm looking forward to exploring the rest of the recipes in the book. 

How To Make These "Pizzas:"

First, place the gyoza wrappers on a foil lined baking sheet. 

Next, top them with tiny drizzle of Kewpie, a pinch of togarashi, salt, and bonito flakes. Top with some of the sushi ginger and sprinkle with the mozzarella. 

Finally, bake the gyozas for about five minutes at 400 degrees F. 

These make great appetizers or snacks. Also, if you have any leftover, they are easily reheated. 

Believe it or not, this combination of flavors works! 

Now that I've tried these gyoza sushi ginger pizzas, I'm looking forward to trying to use the wrappers with a tiny dab of pizza sauce, mozzarella, and pepperoni. Why not? 

This is my next installment in the Alphabet Challenge. Our group is sharing recipes that begin with a letter in the alphabet, and today the letter is "G." 

From garlic, to grits, to grapes, check out everyone's recipes representing the letter "G."

• Sneha’s Recipe: Gavar Sabji 
• Culinary Cam: Aïgo Bouido (Provençal Garlic Soup) 
• A Day in the Life on the Farm: Shrimp and Grits 
• Mayuri’s Jikoni: Guacamole Salad 
• Food Lust People Love: Grape Juice Jigglers 
• Palatable Pastime: Grilled Vegetables with Hot Bacon Dressing 
• Karen’s Kitchen Stories: Gyoza Wrapper Pizza Bites 
• Jolene’s Recipe Journal: Garlic Butter Gnocchi with Green Beans 
• Blogghetti: Easy Baked Garlic and Brown Sugar Chicken 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Simple Stovetop Gouda Mac & Cheese 
• Magical Ingredients: Green and Red Salsa Paratha

Gyoza Wrapper Pizza Bites

Yield: 1 pizza

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

These gyoza wrapper pizza bites are so easy to make and super fun to eat for an appetizer or snack. Plus, they only take minutes to assemble and bake.

Ingredients

• 1 gyoza wrapper (note: this for one mini "pizza." You can make as many as you want to scale this recipe for your group.
• 1/2 teaspoon Kewpie mayonnaise
• Pinch of shichimi togarashi
• Pinch of kosher salt
• Pinch of bonito flakes
• 1 slice of pickled sushi ginger, thinly sliced
• 1 tablespoon shredded mozzarella cheese

Instructions

1. Heat your oven to 400 degrees F and line a baking sheet with foil.
2. Place the gyoza wrappers on the foil. Spread with the mayonnaise and sprinkle with the togarashi and salt.
3. Sprinkle with the bonito flakes and then the sushi ginger. Top with the cheese.
4. Bake about 5 minutes, until the edges are browned and the cheese is melty and beginning to brown.
5. Rest for one minute on the pan and then serve.

Notes

This recipe is for one appetizer. Scale this recipe to your needs.

Nutrition Facts

Calories

118

Fat (grams)

5 g

Sat. Fat (grams)

2 g

Carbs (grams)

12 g

Fiber (grams)

0 g

Net carbs

11 g

Sugar (grams)

0 g

Protein (grams)

6 g

Cholesterol (grams)

15 mg

https://www.karenskitchenstories.com/2024/03/gyoza-wrapper-pizza-bites.html

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