Japanese Kimchi Gyoza
Kimchi, the spicy fermented Korean cabbage, has become increasingly popular in Japan in recent years. Japanese cuisine has creatively incorporated this intensely flavored ingredient into the world of gyoza fillings. Kimchi gyoza is an excellent example of how a traditional recipe can be reinterpreted in a modern, fusion style. The spicy, tangy kimchi and ground pork together create an explosive flavor profile, complemented by soy sauce and sesame oil. The pan-frying and steaming method results in a crispy exterior and juicy interior. This dish is an excellent choice if you crave something distinctive yet easy to prepare at home – perfect for friendly dinners or special everyday meals.
Ingredients for this recipe
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Preparation Steps
1
Finely chop the kimchi, then pat it dry with paper towels to remove excess moisture. Mince the green onions, garlic, and ginger.
2
In a bowl, combine the ground pork, kimchi, green onions, garlic, ginger, soy sauce, and sesame oil. Mix well and refrigerate for 15 minutes.
3
Place a teaspoon of filling in the center of a gyoza wrapper. Moisten the edges with water, fold in half, and pleat one side to seal tightly.
4
Heat a little oil in a non-stick skillet over medium heat. Place the gyozas in the skillet and fry the bottoms until golden brown, about 2 minutes.
5
Pour in about 100 ml of water, cover, and steam for 5 minutes, or until the water has evaporated. Remove the lid and continue to cook for another minute to crisp the bottoms.
6
Serve fresh with soy sauce or a vinegar-chili dipping sauce. Kimchi gyoza is exceptionally flavorful and spicy.
