Description
RECOMMENDED EQUIPMENT
- 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