• 12 gyoza wrappers
  • Cooking oil, as needed
  • Water for folding the wrappers, as needed
  • Water for cooking, as needed
  • Gyoza Filling:
  • 200g ground beef and pork
  • 200g napa cabbage
  • 20g green onion
  • 50g kimchi
  • 1 tsp ginger
  • 1 tsp soy sauce
  • 1 tsp cooking sake
  • 1 tbsp sesame oil
  • A pinch of salt
  • Pepper, as needed
  • Toppings:
  • Green onion, as needed
  • Chili pepper, as needed


  1. Finely chop the kimchi, napa cabbage, and green onion.
  2. Put all ingredients for the Gyoza Filling in a plastic bag and mix well using your hands.
  3. Cut the corner of the plastic bag.
  4. Pipe the gyoza filling onto the center of gyoza wrapper. Fold the wrapper in half and use water to seal.
  5. Heat cooking oil in a frying pan over high heat and place the gyoza. Cook until the bottom of the gyoza turns golden brown and add water to the pan. Cover with a lid and turn down the heat to medium. Cook for another 4 minutes.
  6. Remove the lid and continue cooking until most of the water evaporates.