kimchi-gyoza

Best Kimchi Gyoza(dumplings recipe)

Have you ever tried kimchi gyoza dumplings? If not, then you are at the right place because this new trendy Korean dumplings recipe is becoming a favorite for everyone, especially those who love Korean foods. Kimchi is popular in Asian countries because of its spicy and savory flavor. Its combination with gyoza creates unique and mouthwatering flavors if you are looking for some light, spicy snacks. These dumplings are also known as Korean kimchi mandu (Yibukshik Mandu). You can also make dumpling soup with this. This is mostly made on New Year’s Day. This gyoza recipe is not traditional but kimchi refers to a traditional fermented Asian dish. So let’s begin a new journey without wasting any time!

Ingredients for Kimchi Gyoza

Well, this kimchi mandu recipe is mostly made with pork meat but here I have tried chicken because it’s a balanced combo with kimchi but you can substitute it if you like. In the case of kimchi, it is best to use it fully fermented. And if you think it’s not spicy enough for this gyoza mandu, you can add hot sauce or red chili flakes. The ingredients are below:

DUMPLING FILLINGS:

  1. Ground chicken or pork
  2. Tofu
  3. Kimchi (finely chopped)
  4. green onions or scallions
  5. Cabbage (optional)
  6. bean sprouts (optional)
  7. garlic, minced (finely chopped)
  8. ginger, minced
  9. soy sauce
  10. sesame oil
  11. Salt and pepper to taste.

Dumpling wrappers:

I have used wonton wrappers in this recipe, but mostly in Korean cuisine, mandu wrappers are used. The difference is that wonton wrappers are a little bit thinner and delicate, while mandu wrappers are slightly thicker, which takes additional time to cook. You can make both of them at home or from a grocery store in the form of frozen.

OTHERS:

  1. Sesame or olive oil for frying
  2. Water for steaming (best if boiled)
  3. Green onion or sesame seeds for garnishing

Kitchen tools:

  • Medium-size knife
  • Cutting  board 
  • A bowl for mixing
  • A non-sticky pan or air fryer
  • Tong for flipping the gyoza
  • Chopsticks (optional)

How To Make Kimchi Gyoza / Kimchi Dumplings

  • First of all, boil bean sprouts, squeeze their water, and chop them finely
  • Next, in a bowl, add finely chopped kimchi. It should be dry (by squeezing the liquid from it with your hands). This process also applies to tofu. It’s easier to use cheesecloth.
  • Then add chopped onions, minced garlic, ginger, ground chicken, and the remaining seasonings to it.
  • Mix it well with your hands and cover it
  • Then pick up a Mundu wrapper and, with a tablespoon, add the filling to it. Make sure that it is not overfilled, so it will break with cooking.

Shaping

After adding the filling, wet your fingers and the edges so they can be glued easily. Then fold them in the form of pleats, which would become like a half-moon. There are different styles you can apply, but the half-moon is the easiest among them. Press the gyoza too, so there won’t be any loopholes that will cause breaks while cooking.

Cooking process

In the cooking process, you can fry them in different ways, like air frying, pan frying, and steam frying. Mostly in Korea, everyone fries them steamed because they are a little bit soft and easily breakable. So while steaming, it is made with different traditional wooden equipment, but nowadays you can make them with easy technique without it.

To cook the kimchi gyoza dumplings, add water to the cooking pot, sauté pan, or frying pan. Then adjust a splatter guard on the top of the cooking pot, place the gyoza mundu on it, and cover it with the ladle. You can keep the flame high. It’s better to brush some sesame oil on the dumplings. Keep them steamed for at least 10 to 12 minutes if homemade, and if frozen, it will take 15 to 18 minutes. After that, your kimchi gyoza dumplings are ready to serve. To serve them, you can make a dipping sauce and garnish with sesame seeds or scallions.

HOW TO FREEZE

To freeze these types of mundus, it should be remembered that if you have any leftovers, you can store them as long as they haven’t touched the dipping sauce. The reason for this is that when leftovers are used, the process of cross-contamination is introduced, creating hazards that can make the appetizer harmful. If you have any uncooked items, they can be stored for up to 3 weeks in a completely airtight container in the refrigerator. The best temperature to store them is at 40°F (4°C) or below.

Dipping sauce:

To make the special traditional gyoza sauce, you can visit our article for it by clicking here. You can also adjust your taste buds by choosing any other type of sauce because this snack can fit with any.

Can we make kimchi gyoza vegetarian or vegan?

This gyoza can be vegan or vegetarian if the filling meat is removed. This change will affect the taste but not for vegans. While most of the wrappers are made with eggs, you have to find a suitable alternative for them.

How much time does it take to make kimchi gyoza ready?

Basically, it depends on your working speed, like cutting and assembling, and the serving size. But typically, it takes 30 to 40 minutes for a normal person. In detail, to make the filling, it takes 10 to 15 minutes. The wrapping takes 10 to 12 minutes and the cooking takes 8 to 10 minutes. These measures are calculated for 2 servings (6 dumplings).

Can we use ponzu sauce with kimchi dumplings?

of course, the taste of ponzu sauce is tangy, sweet, and sour, which creates a unique and rich flavor combination with kimchi gyoza. Its citrus flavor gives it a bold and rich taste while drizzling on top.

Kimchi Gyoza

Recipe by Hamza ZafarCourse: Appetizers, SnacksCuisine: Korean, JapaneseDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Calories

50

kcal

Ingredients

  • 16 dumpling wrappers and water

  • 0.96 cups kimchi, finely chopped

  • 160 g tofu (firm), minced

  • 128 g mung bean sprouts

  • 83.2 g minced meat

  • onion, 50 g, finely chopped

  • 6.4 g garlic chives, finely chopped

  • 0.32 tsp. minced garlic

  • salt, 0.64 tsp

  • 65 tsp. sesame oil

  • black peppers sprinkle

Instructions:

  • Combine and mix the gyoza filling ingredients in a mixing bowl and keep aside.
  • Place a dumpling wrapper on your palm and add filling in the center of the wrapper. Then wet your fingers and seal them in shape.
  • After that, cook them according to any available methods you are comfortable with. I recommend cooking as steam.
  • Serve them with a sauce, garnish with sesame seeds or scallions, and use chopsticks for a traditional vibe.

Nutrition Facts: (per serving)

Total Calories
50 kcal
Protein
3 grams
Carbohydrates
18 to 25 grams
Fats
2 grams
Fibre
5 gram
Sodium
100 to150Mg
Iron
5 Mg
Calcium
10 to 20 Mg
Sugars
 1 grams
Vitamin C
20 Mg
Vitamin A
800 to 1000 IU
Cholesterol
200 Mg
This nutrition information is calculated automatically, so it should only be used as a rough guide.

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