This Goes So Well With Beer! No-Sauce Needed Kimchi Gyoza Dumplings
By chopping up kimchi and mixing with ground meat, you don't have to massage the cabbage with salt or add any other seasonings to the gyoza dumpling filling! Not only can you make the filling easily, the dumplings don't need any sauce either.
Squeeze out the kimchi very well, and chop up finely. (Use a food processor or a knife for this task.)
Add the ★ ingredients and knead well. (Add cheese at this stage too if you like.)
Wrap the filling in gyoza skins.
Heat up the sesame oil in a frying pan, and pan fry the gyoza dumplings. After a while add the gyoza "wing" mixture of flour and water to the pan, cover with a lid and let them steam.
When the dumplings are cooked through, transfer to serving plates and optionally top with red chili pepper threads.
Story Behind this Recipe
I had some leftover kimchi, plus I didn't want to bother with chopping up and salt-massaging cabbage!
Squeeze out the kimchi very well or the gyoza dumplings will be watery. The mayonnaise is used as a binder for the filling instead of egg. The cheese adds mildness and richness to the filling. Cook the 'wings' on the dumplings until they are crispy.