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Spicy Pork and Kimchi Gyoza - Image 1

Spicy Pork and Kimchi Gyoza

Japanese cuisineKorean cuisine
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Spicy Pork and Kimchi Gyoza

  1. Dumplings & Filled Pasta Dishes

Prep: 30 min • Cook: 15 min. A fiery twist on classic gyoza, these dumplings feature a bold filling of savory ground pork, fermented spicy kimchi, and a hint of gochujang for an extra kick of Korean heat. Finely chopped napa cabbage adds a fresh crunch and balances the richness. Pan-fried to crispy perfection on the bottom and steamed until tender, these gyoza offer a delightful balance of textures and flavors, perfect for an adventurous palate.

Preparation time
30 min
Cooking time
15 min
Total time
45 min
Servings
40
Course
Appetizer
Complexity
Medium
Units:
Scale:

Ingredients

Filling

  • 16oz ground pork(80/20 fat ratio recommended)
  • 1 cup kimchi(finely chopped, squeezed dry)
  • 1 cup napa cabbage(finely chopped)
  • 1 tbsp gochujang
  • 3 pcs garlic(minced)
  • 1 tbsp ginger(grated)
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1/4 tsp black pepper

Assembly & Cooking

  • 40 pcs gyoza wrappers(round)
  • 1/4 cup water
  • 1 tbsp vegetable oil

Instructions

Prepare the Filling

  1. In a large bowl, combine ground pork, finely chopped kimchi (squeezed dry to remove excess liquid), finely chopped napa cabbage, gochujang, minced garlic, grated ginger, soy sauce, sesame oil, sugar, and black pepper.
  2. Mix all ingredients thoroughly with your hands until well combined and slightly sticky. Cover and refrigerate for at least 15 minutes to allow flavors to meld.

Assemble the Gyoza

  1. Have a small bowl of water ready for sealing the wrappers. Take one gyoza wrapper and place about 1 teaspoon of filling in the center.
  2. Dip your finger in water and moisten half of the edge of the wrapper.
  3. Fold the wrapper in half to create a crescent shape. Pinch the center of the edge together.
  4. Starting from one side of the center pinch, create small pleats on the front side of the wrapper, pressing each pleat firmly against the back, unpleated side to seal. Repeat on the other side until you have a tightly sealed, crescent-shaped dumpling.
  5. Place the assembled gyoza on a lightly floured baking sheet or parchment paper to prevent sticking. Repeat with the remaining wrappers and filling.

Cook the Gyoza

  1. Heat vegetable oil in a large non-stick skillet over medium-high heat. Once hot, carefully arrange the gyoza in a single layer, flat-side down, without overcrowding the pan.
  2. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.
  3. Carefully pour about 1/4 cup of water into the skillet. Immediately cover with a lid and reduce heat to medium-low.
  4. Steam for 5-7 minutes, or until the water has evaporated and the wrappers are translucent and tender, and the pork filling is cooked through (internal temperature of 160°F/71°C).
  5. Remove the lid and increase heat to medium-high for 1 minute to re-crisp the bottoms if necessary. Serve hot with your favorite dipping sauce.

Nutrition

Servings
40
Serving size (imperial)
1.1 oz
NutrientPer servingPer 100 gTotal (40 servings)
Calories100 kcal333.3 kcal4,000 kcal
Protein5.5 g18.3 g220 g
Fat4 g13.3 g160 g
Carbs10 g33.3 g400 g

Tips

  • Squeeze excess liquid from kimchi and napa cabbage for a firmer filling.
  • Don't overcrowd the pan; cook gyoza in batches for best results.
  • Serve with a simple soy-vinegar dipping sauce or a gochujang-based sauce.

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