Korean-style Gyoza

Ingredients

The Korean-style gyoza differs from the original Japanese gyoza in its filling and seasoning. Instead of using traditional Japanese ingredients, this recipe incorporates Korean flavors such as kimchi, gochujang (red chili paste), and sesame oil. The filling is also enhanced with ingredients commonly found in Korean cuisine, giving it a unique and vibrant taste. We alse have the original recipe for Gyoza, so you can check it out.

• 1 pack of gyoza wrappers 1 pack of gyoza wrappers
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 100g (3.5 oz) kimchi, finely chopped 100g (3.5 oz) kimchi, finely chopped
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 clove garlic, minced 1 clove garlic, minced
• 1 teaspoon gochujang (red chili paste) 1 teaspoon gochujang (red chili paste)
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon soy sauce 1/2 teaspoon soy sauce
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• Water, for steaming Water, for steaming

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugar: 2g)
• Protein: 15g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the ground pork, kimchi, green onions, garlic, gochujang, sesame oil, soy sauce, sugar, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Place a gyoza wrapper on a clean surface and spoon about 1 tablespoon of the filling onto the center of the wrapper.
3. 3.
   Moisten the edges of the wrapper with water and fold it in half, creating a half-moon shape. Pinch the edges together to seal the gyoza.
4. 4.
   Repeat the process with the remaining wrappers and filling.
5. 5.
   To pan-fry the gyoza, heat a tablespoon of vegetable oil in a non-stick skillet over medium heat. Place the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
6. 6.
   Add 1/4 cup of water to the skillet and cover with a lid. Steam the gyoza for 5-6 minutes until the filling is cooked through and the wrappers are translucent.
7. 7.
   Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottoms.
8. 8.
   Serve the Korean-style gyoza hot with a dipping sauce made of soy sauce, vinegar, and a sprinkle of sesame seeds.

Treat your ingredients with care...

• Kimchi — Make sure to finely chop the kimchi to ensure it blends well with the other ingredients.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier gyoza.
• Gyoza wrappers — If you can't find gyoza wrappers, you can use dumpling wrappers or even make your own from scratch.

Tips & Tricks

• To prevent the gyoza from sticking to the pan, make sure to use a non-stick skillet or a well-seasoned cast-iron pan.
• For a crispy texture, you can pan-fry the gyoza on both sides instead of steaming them.
• Serve the gyoza with a side of kimchi and a bowl of steamed rice for a complete Korean meal.

Serving advice

Serve the Korean-style gyoza as an appetizer or a main dish. Arrange them on a platter and garnish with sliced green onions and a sprinkle of sesame seeds. Serve with the dipping sauce on the side.

Presentation advice

Arrange the gyoza neatly on a plate, making sure they are evenly spaced. Drizzle a small amount of sesame oil over the gyoza for a glossy finish. Garnish with a few thin slices of red chili for a pop of color.