When you want an appetizer that truly impresses, few things beat homemade dumplings. Our Blackstone Kimchi Gyoza combine simple, accessible ingredients for tender, savory dumplings that pair perfectly with a tangy potsticker or gyoza dipping sauce. They’re ideal as a starter, a party snack, or even a full meal when served with steamed rice and greens.
Kimchi Gyoza Recipe
I’m obsessed with dumplings of all kinds—soup dumplings, potstickers, gyoza, mandu, pierogi, shumai—you name it. This Kimchi Gyoza recipe keeps things simple: a flavorful filling wrapped in store-bought gyoza wrappers, then browned and steamed for the classic textural contrast of crisp bottom and tender top. Cooking them on a griddle like a Blackstone gives consistent results, but you can also make them on a stovetop skillet.
Assemble an assembly line to speed up filling and folding. These freeze well too, so you can make a batch ahead and steam or fry them straight from the freezer for quick weeknight dinners or last-minute guests.
Explore more Blackstone griddle recipes and dumpling ideas in the recipe collection on this site.
Recipe Shopping List
Gather these ingredients before you start. Exact amounts and full instructions are provided in the recipe card below.
- Gyoza wrappers (round)
- Ground pork
- Kimchi (chopped)
- Green onions or scallions (greens only), chopped
- Garlic, minced
- Sesame oil
- Soy sauce
- Mirin
- Gochujang (optional)
How To Make This Recipe
This section offers a clear overview of the steps. Read the full recipe card below for exact measurements and cooking times.
- Mix the filling — Combine ground pork, chopped kimchi, green onions, garlic, sesame oil, soy sauce, mirin, and gochujang (if using). Mix by hand until the filling is evenly combined and slightly tacky.
- Fill the wrappers — Place about a heaping tablespoon of filling in the center of each wrapper. Wet the edges with water and fold into a half-moon, pressing out air. Small pleats along the edge create the classic gyoza look and help seal them.
- Steam and fry — Preheat a griddle or nonstick skillet over medium-low heat and add a thin layer of oil. Arrange the gyoza seam-side up, cook until the bottoms are golden brown (about 3–4 minutes), then add water to the pan and cover with a lid to steam until fully cooked (internal temperature should reach 160°F / 71°C for pork).
- Finish and serve — Uncover once the water has mostly evaporated and let the bottoms crisp again if desired. Serve hot with a dipping sauce such as soy sauce mixed with rice vinegar, chili oil, or a spicy potsticker sauce.
More Appetizer Ideas
If you enjoy making dumplings, try other appetizer favorites like fried wontons, scallion pancakes, or fresh spring rolls. Experimenting with fillings—pork and shrimp, chicken, or vegetarian mixtures—keeps the basics exciting.
- Fried wontons
- Scallion pancakes
- Shrimp and pork wontons
- Wasabi chicken potstickers
- Fresh rolls with microgreens
Recipe FAQ
Cook only what you plan to eat in one sitting for the best texture. Uncooked gyoza freeze very well—place them on a baking sheet in a single layer until firm, then transfer to a freezer-safe bag. Cook from frozen, adding a little extra steaming time.
To preserve crispness, reheat cooked gyoza in an air fryer or oven until hot and crisp on the outside. A quick pan-fry with a splash of water and a cover also works to refresh them.
Yes. Use a nonstick skillet and follow the same pan-fry-then-steam method used on the griddle. Adjust heat as needed to avoid burning the bottoms.
Full Recipe Card
Yield: 8 servings | Prep: 30 minutes | Cook: 15 minutes | Total: 45 minutes
Ingredients
- 1 package round gyoza wrappers
- 1 pound ground pork
- 1 cup kimchi, chopped
- 1 bunch green onions or scallions (greens only), chopped
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- ½ teaspoon gochujang (optional)
Instructions
- Combine the ground pork, chopped kimchi, green onions, garlic, sesame oil, soy sauce, mirin, and gochujang (if using) in a bowl. Mix with your hands until evenly combined.
- Remove a wrapper and moisten the edges with water. Place about a heaping tablespoon of filling in the center, fold into a half-circle, and press out air.
- Create small pleats along the edge to seal the gyoza; repeat until all filling is used. Set assembled dumplings aside or freeze for later.
- Heat a griddle or nonstick pan over medium-low heat and add a thin layer of oil. Place gyoza seam-side up and cook for 3–4 minutes until the bottoms are golden brown.
- Add a splash of water to the pan (enough to create steam, about 1/4 to 1/3 cup depending on pan size) and immediately cover with a lid to steam. Cook until internal temperature reaches 160°F (71°C) for pork, or until fully cooked through.
- Uncover once the water has evaporated and let the bottoms crisp for another minute if desired. Remove and serve hot with a dipping sauce.
Notes
You can cook these indoors in a nonstick frying pan if a griddle isn’t available. When folding, less filling makes sealing easier—you can always make extra dumplings and freeze them.
Nutrition (per serving, estimate)
Calories: 195 | Total Fat: 13g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 486mg | Carbohydrates: 3g | Protein: 15g
Kimchi Gyoza Recipe
Homemade kimchi gyoza deliver bold flavor and a satisfying texture. They’re easier to make than you might expect, and with practice the folding becomes quick and fun.