Let me take a note.
Because this homemade kimchi gyoza filling was delicious.
So this afternoon I made some kimchi and filled a couple of jars.
It’s not fermented yet but I decided to create kimchi gyoza with some of this.
So here is the ratio
1 cup chopped kimchi (not fermented yet)
1 cup boiled and drained soy glanuels(=1/2cup as dried ingredients)
1 tbsp chia seeds
1 tbsp roasted sesame oil
and mix well.
The filling did not look enough for 30 gyoza wrappers so I added
1cup of carrot at the end.
Sorry about the mess.
This time i wrapped everything in this way.
The most basic shape....
On a heated pan, drizzle some oil and place 6 dumplings.
Fry them until one side becomes golden, then add water to steam fry them.
( I added just about 60ml water for this portion)
And then cover it with a lid, let them steam for 5mins.
They would look so wet at this point but fear not !The water evaporates soon.
When the dumplings start to make a rapping sound they are ready to be served.
I like to have my dumplings soft and moist like this.
But if you like them to be crispier ,go for it.
I did not deep fry them but you could also deep fry them.
These dumplings are seasoned, so no extra sauce was prepared.
If you need something ,just a mixture of half soy sauce and half vinegar will do.
Enjoy!