Silky and Soft, Boiled Gyoza Dumplings with Kimchi

Silky and Soft, Boiled Gyoza Dumplings with Kimchi

I love kimchi and gyoza dumplings.

Ingredients: 14 gyoza dumplings

Ground pork
200 g
150 g
Chinese chives
1/2 bunch
Large gyoza wrappers
Salt and pepper
to taste
1 clove
1 thumb
Shiso leaves
For the sauce:
☆Soy sauce
1 tablespoon
☆Vinegar, rayu spicy sesame oil
1 teaspoon
☆Black pepper
to taste


1. Make the sauce. Mix the ☆ ingredients.
2. Cut the Chinese chives into thin round slices. Add the ground pork, salt, pepper, grated garlic and ginger, then knead well.
3. Place kimchi and Step 2 filling on a gyoza wrapper, and wrap them up.
4. Put the Step 3 gyoza dumplings into boiling water. Leave them for 1-2 minutes after they start to float, and serve on a plate.
5. Sprinkle with the shiso leaves, pour the Step 1 sauce on top, and you're done.

Story Behind this Recipe

I had a craving for gyoza dumplings. When I checked my fridge, I saw my favourite kimchi, too, so I added it.