Kimchi Gyoza

Kimchi Gyoza

von | Apr. 10, 2025 | APPETIZER, JAPANESE, SPICY, UP TO 30 MINUTES, VEGAN

Kimchi Gyoza

Kimchi Gyoza

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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!

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.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Homemade Kimchi
Kimchi Gyoza
Kimchi Gyoza
Homemade Kimchi

LET’S MAKE A PIECE OF HAPPINESS

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Kimchi Gyoza

Kimchi Gyoza

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  • Author: Kimberly
  • Total Time: 30 min
  • Yield: 20 gyoza
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Description

RECOMMENDED EQUIPMENT

  • large pan with a lid
  • small bowl

Ingredients

Units Scale

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

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Bacon Onion Cheese Rolls & Poppy Seed Glaze

Bacon Onion Cheese Rolls & Poppy Seed Glaze

von | März 28, 2024 | 60 TO 120 MINUTES, BACON, BREAD, BRUNCH, CHEESE, DOUGH, EASTER, FLUFFY, OMNIVORE, ONION, UMAMI

Bacon Onion Cheese Rolls & Poppy Seed Glaze

Bacon Onion Cheese Rolls & Poppy Seed Glaze

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March 28, 2024 by Kimberly

Imagine soft, buttery rolls stuffed with crispy bacon, sweet caramelized onions, and gooey cheese, topped with a rich poppy seed glaze. It’s savory, satisfying, and pure comfort with every bite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs

SERVES

12 rolls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Say hello to your new favorite snack! These savory rolls are the perfect combination of crispy bacon, caramelized onions, and melty cheese, all wrapped up in soft, buttery dough. Topped with a golden poppy seed glaze, they’re everything you didn’t know you needed for brunch, game day, or a cozy evening snack. Think warm, indulgent bites that feel like a little celebration in your kitchen. Simple to make and impossible to resist.

Serve these rolls fresh from the oven with a side of garlic herb butter or a tangy mustard dip for extra flavor. They’re perfect for brunch spreads, cozy dinner starters, or even as a party appetizer that everyone will rave about. Pair with a crisp salad or creamy soup for a balanced meal, or just enjoy them warm with your favorite drink for the ultimate comfort.

Keep any leftover rolls in an airtight container at room temperature for up to two days or refrigerate for up to four days. Reheat in the oven for 5-7 minutes at 180°C (350°F) to bring back their fresh, buttery goodness.

Hi, I'm Kimberly!

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.

Love,
Kimberly

Kimberly the Zett Signature

If you want to get to know me better,
click here!

 

 

Bacon Onion Cheese Rolls & Poppy Seed Glaze
Bacon Onion Cheese Rolls & Poppy Seed Glaze

LET’S MAKE A PIECE OF HAPPINESS

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Bacon Onion Cheese Rolls & Poppy Seed Glaze

Bacon Onion Cheese Rolls & Poppy Seed Glaze

  • Author: Kimberly
  • Total Time: 2 hrs
  • Yield: 12
Print Recipe

Description

GOOD TO HAVE ON HAND

  • baking dish – my used measurements were 20x26cm (8×10 inch)
  • sharp knife
  • cutting board
  • medium-sized bowl
  • whisk
  • small bowl
  • pastry brush
  • spatula
  • large pan

 

Ingredients

Units Scale
DOUGH
  • 450 grams all-purpose flour
  • 180 milliliters full-fat cow milk
  • 2 tsp dry active yeast
  • 1 tbsp honey
  • 1 egg
  • 3 tbsp butter, room-temperature
  • 1/2 tsp salt
  • 1 tbsp olive oil for greasing the bowl
BACON
  • 250 grams bacon
  • 2 tsp dried thyme
  • 1 tbsp honey
  • 1/4 tsp cayenne pepper
  • 60 milliliter white wine (or any kind of stock)
CARAMALIZED ONIONS
  • 600 grams yellow onions
  • 1 tbsp butter
  • 1 tsp salt
  • 60 milliliter white wine (or any kind of stock)
POPPY SEED GLAZE
  • 2 tbsp butter, melted
  • 1 tsp Dijon mustard
  • 2 tsp brown sugar
  • 1 tsp poppy seeds
  • 1/2 tsp garlic powder
OTHER INGREDIENTS
  • 250 grams cheddar cheese
  • 1 tsp butter for greasing the baking dish

Instructions

  1. To make the dough, warm the milk slightly to 35–40°C (95–104°F) and mix it with the dry active yeast and honey in a small container. Let it sit for about 5 minutes until bubbles form, indicating the yeast is active. Meanwhile, in a medium-sized bowl, combine the egg, butter, and salt. Stir in the milk-yeast mixture until well incorporated. Gradually add the flour in four additions, mixing thoroughly after each one. Once the dough is firm enough, transfer it to a clean work surface and knead with the remaining flour until it becomes smooth, elastic, and soft. This should take about 10 minutes. Lightly oil a large bowl and place the dough ball inside. Coat the dough lightly with a bit more olive oil, then cover the bowl with cling film and a clean towel. Let it rest in a warm place for one hour.
  2. To make the caramelized onions, peel the onions, cut them into thin half-circles, and cook them in a large pan with a tablespoon of butter and a pinch of salt over low to medium heat. Stir occasionally, allowing them to caramelize slowly. This takes about 30 minutes, depending on the desired color. Finish by deglazing with a splash of white wine and letting it reduce briefly. Alternatively, you can use stock instead of wine. Remove the onions from the pan and set aside in a bowl.
  3. For the bacon, use the same pan you caramelized the onions in (no need for additional fat). Fry the bacon until crispy, then add fresh or dried thyme, a pinch of cayenne pepper, and a drizzle of honey. Let everything caramelize over medium heat before deglazing with a splash of white wine or stock. Allow the liquid to evaporate, then set the bacon aside.
  4. Grease a baking dish with butter and set aside. Preheat the oven to 190°C / 375°F. Grate the cheddar cheese and set it aside. Dust a clean work surface with flour and place the dough ball on it. It should have doubled in size by now. Sprinkle the dough lightly with more flour and roll it out into a rectangle about 30×40 cm (12×16 inches). Spread half of the grated cheddar cheese evenly over the dough, followed by the caramelized onions and bacon. Top with the remaining cheese. Roll the dough tightly from the bottom upward, then cut it into 12 equal pieces. Place the rolls in the greased baking dish, cut side up. Cover the dish with cling film and a towel, and let it rest for another 30 minutes in a warm place.
  5. Bake the rolls in the preheated oven for about 30 minutes, or until golden brown. While the rolls bake, prepare the poppy seed glaze. In a small bowl, mix together melted butter, garlic powder, poppy seeds, brown sugar, and Dijon mustard.
  6. After 30 minutes of baking, remove the rolls from the oven and brush them evenly with the glaze. Return them to the oven and bake for another 5 minutes, being careful not to let them get too dark. Let the rolls cool for 15 minutes before serving. Enjoy!

  • Passive Time: 90 min
  • Cook Time: 30 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

MORE PIECES OF HAPPINESS

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