When you need an appetizer that is going to knock people’s socks off, there is really nothing like a homemade dumpling. Our Blackstone Kimchi Gyoza use simple ingredients to make tender, flavorful dumplings that are perfect for dipping in our favorite potsticker sauce!
Kimchi Gyoza Recipe
I am obsessed with dumplings. Whether it is delicate soup dumplings, potstickers, gyoza, mandu, pierogies, shumai, or whatever else – I am here for it.
In this easy Kimchi Gyoza recipe, we take simple ingredients and stuff them into pre-made wrappers and then they get cooked on our gas griddle for the perfect appetizer than you may just want to make into an entire meal!
Get an assembly line of helpers going once the stuffing is ready to fold into the wrappers and this recipe will be a breeze. You can even make extras to freeze for later.
Get all of my BLACKSTONE RECIPES here!
Shopping List
These are the ingredients you’ll need in order to make our kimchi gyoza. For the full amounts (and the instructions) make sure to check out the recipe card at the bottom of the post!
- gyoza wrappers
- ground pork
- kimchi
- green onions or scallions
- garlic
- sesame oil
- soy sauce
- mirin
- gochujang (optional)
Don’t miss our Spicy BBQ Pork Tenderloin and the BBQ Pork Rice Bowl recipe too!
How to make homemade Kimchi Gyoza
If you are wondering how complicated this recipe gets, read on. This is the general overview of the steps.
For the full instructions make sure to follow along with the recipe card at the bottom of the post when you are actually cooking things.
1
Mix the filling
Toss all the filling ingredients in a bowl and mix it up with your hands until everything is mixed and evenly distributed.
2
Fill the wrappers
Don’t overfill. You need less than you think, and you’ll have a much easier time closing things if you don’t stuff them. Don’t forget that signature crimp!
3
Steam & Fry
Fresh dumplings need to be fully cooked, and we love using our Blackstone for this! Preheat your griddle, lay down some oil, brown the dumplings on the bottom, and then cover with a domed lid and squirt some water under and let the dumplings steam.
4
Enjoy!
Serve these with a gyoza sauce or our spicy potsticker sauce!
Try this Chicken Teriyaki Casserole recipe!
Want to make a meal of appetizers?
Here are some more fun options from myself and some fellow food blogger friends!
Serve with some Smash Mandu Dumplings!
Kimchi Gyoza FAQ
How do you store gyoza?
It is best to only cook as many gyoza as you will eat in one sitting. They fry up really quickly, so try to only cook what you can eat.
Uncooked gyoza can be frozen until you are ready to cook them.
How do you reheat cooked gyoza?
If you overshot the mark and still have some gyoza left that have already been cooked, the best way to reheat them would be in your air fryer or oven. That’ll maintain the crunch, which is what you want!
Can you cook these on the stove?
Absolutely! Just use a non-stick pan and follow the same general instructions for the stovetop that are for the recipe card.
More recipes to love!
We’ve got a lot of options for you here on OWYD! You’re going to love these recipes!
- Smash Mandu Dumplings!
- Fried Pork Dumplings
- Chicken and Dumpling Soup
- Potsticker Sauce
- Blackstone Chicken with Mushroom Gravy
- Blackstone Fried Rice Recipes
Kimchi Gyoza Recipe
Homemade kimchi gyoza are going to blow you away! WAY easier to make than you are probably imagining too, and the folds are simple to master after a few tries!
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
- 1/2 teaspoon gochujang (optional)
Instructions
- Combine the ground pork, kimchi, green onions, garlic, sesame oil, soy sauce, mirin, and gochujang (if using) in a bowl. Mix with your hands until all of the ingredients are evenly distributed.
- 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. Set aside. (If you are looking for a good tutorial on folding dumplings, check out one of my FAVORITE sites ever, The Woks of Life.
- Preheat your Blackstone Griddle over low heat for 10-15 minutes. Lay down a generous layer of oil and place the gyoza seam-side up onto the oiled griddle.
- Let cook for 3-4 minutes, or until the bottom is golden brown.
- Get a large domed cover ready and squirt some water down in the midst of the dumplings onto the griddle and cover quickly to steam. Listen for the water to burn off, and check the dumplings. The internal temperature needs to be at least 160°. If it is not, steam a bit more.
- If desired, you can brown another side of the gyoza, but this is optional.
- Remove and serve with dipping sauce.
Notes
* You can cook this indoors in a non-stick frypan if necessary!
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 486mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 15g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Shannon
Sunday 9th of January 2022
Can you freeze these and cook later?
Nicole Johnson
Monday 10th of January 2022
Yup! Just put them on a big cookie sheet lined with parchment paper and freeze them while they aren't touching. Once they are frozen, you can put them all in a big freezer baggie.