Kimchi Gyoza
April 10, 2025 by Kimberly
Crispy, spicy, a little funky in the best way. These little pan-fried dumplings pack serious flavor. Perfect for when you’re craving something cozy but still want to feel mildly impressive.
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TOTAL TIME
30 min
SERVES
20 gyoza
DIET
vegan
EVERY RECIPE DESERVES
A Little Love Letter
There’s something weirdly comforting about standing over a hot pan, crisping up dumplings that smell like spice, garlic, and pure satisfaction. I used my homemade version (linked here if you want to try it), but honestly, store-bought kimchi will do just fine. No judgment.
Serve these right out of the pan while they’re still sizzling, with this dipping sauce. They work perfectly as an appetizer, a dinner for one (or two if you’re sharing), or even as a party snack that disappears suspiciously fast.
Leftovers? Rare, but if you do have a few, pop them into an airtight container and keep them in the fridge for up to 2 days. Reheat in a pan to keep that crispiness alive. They also freeze like a dream just pan-fry straight from frozen.
Hi, I'm Kimberly.
A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.
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Kimberly
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Kimchi Gyoza
- Course: Appetizer
- Total Time: 30 min
- Yield: 20 gyoza 1x
Description
GOOD TO HAVE ON HAND
- large pan with a lid
- small bowl
Ingredients
Units
Scale
- 20 gyoza wrappers, store-bought or homemade wrappers
- 300 grams kimchi, store-bought or homemade kimchi
- 2 tbsp oil for frying
- cold water
Instructions
- If you’re making your own kimchi and gyoza wrappers: amazing. If not, no worries! Just use store-bought and make sure to thaw the wrappers before using.
- Set up your kimchi, the gyoza wrappers, and a small bowl of cold water. Also, prep a large plate dusted with a bit of flour to place your finished dumplings. Now put on your favorite series or podcast and get into your folding zone.
- Take one wrapper and place about 1–1.5 teaspoons of kimchi filling in the center. Dip your finger in the water and moisten the edge of the top half of the wrapper. Fold it up like a taco and press the left tip with your left hand. Then, using your right thumb and index finger, create small pleats along the top edge, pressing each one firmly into the back side of the wrapper. Continue pleating until it’s sealed and you’re holding your first little dumpling. Place it on the floured plate. Don’t stress if it’s not perfect, this takes a bit of practice. Scroll down for the video tutorial at the end of the recipe if you need a visual! Repeat until all the wrappers and filling are used up.
- Once all your gyoza are ready, heat a large pan over medium heat. Add 1 tablespoon of oil and place as many gyoza as will fit flat-side down in the pan. Let them fry for a few minutes until the bottoms are golden and crispy. Lower the heat, carefully pour in a splash of water, and immediately cover with the lid. Be careful, the oil shouldn’t be too hot or it might splatter! The gyoza will now steam. Keep the lid on until the wrappers turn translucent, about 10–15 minutes. If the water evaporates before they’re done, just add a little more.
- Once translucent, remove the lid, turn the heat back up to medium, and let them crisp up again for 5 more minutes. Remove and repeat with the next batch.
- Serve all your gyoza hot with this easy dipping sauce and a sprinkle of shichimi spice. Oh, and this cucumber salad goes so good with it.
- Cook Time: 30 min
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