Nourish: Kimchi Gyoza
August 23, 2023
Welcome back to NOURISH, our series on all things comforting as well as dispatches into travel and food.
Our longtime friend Melody Tan is a passionate cook and host. She’s made an art of welcoming friends to her table. With an international background in Singapore and Sweden, she draws from many cultures in her kitchen. It’s special when she shares her table so we feel honored that she lets us share some of her recipes from time to time.
We love this simple but festive classic. We recommend doubling the recipe and freezing some for the future if you have a little extra time. You can also make the recipe vegetarian by removing the ground meat and doubling the amount of tofu.
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Kimchi Gyoza Recipe
- 1 package round gyoza wrappers
- 300 grams ground pork or chicken
- 300 grams of firm tofu
- 1 cup kimchi, roughly chopped
- 1 tablespoon of gochuchang
- 1 bunch green onions or scallions (greens only), chopped
- 1 tablespoon of minced ginger
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- Remove moisture from the tofu by wrapping it in paper towels or a tea towel and weigh it down with something heavy. Crumble the tofu with your hands and place it into a bowl together with the rest of the ingredients and mix it all together. Add salt and pepper to taste.
- Make one test gyoza and pan fry to taste the filling for seasoning.
- Carefully remove a wrapper from the package and wet the edges with water. Place a heaping tablespoon of filling inside, and fold into a half-circle.
- Make small pleats in the edges of the gyoza and repeat until you have used up all of the filling.
- Preheat your pan on high. Add a generous layer of mild tasting cooking oil and place the gyoza seam-side up onto the oiled griddle.