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How to Make Crispy Dumpling Cheese Wings (Dumpling Cheese Skirt)


Units Scale

Kimchi Miso Gyoza

  • 1214 wrappers
  • 1/2 cup (120 g) vegan grounds OR tofu*
  • 1/2 cup (100 g) napa cabbage kimchi, finely chopped
  • 1 scallion (14 g), sliced
  • 1 tsp ginger, grated
  • 2 tsp perilla oil or sesame oil(optional, for flavour)
  • 1 tsp miso

Cheese Skirt

  • 50ml water
  • 50g cheese of choice (I used violife and daiya)


  • Add vegan grounds, kimchi, scallion, ginger, perilla oil and miso to a bowl. Mix to combine. Add 1 heaping tbsp of filling in the middle and pleat. Repeat until all filling is used. Place on a potato starch dusted tray and keep covered.

For the cheesy wings:

  • Heat oil in a pan over medium. Turn off the heat and then line up the gyoza.
  • Turn on heat to low and add hot water, cover and steam for 5 minutes.
  • Remove the lid, add the cheese and bake for 10 minus on low/medium low heat until crispy.


  • Kimchi and tofu contain a lot of water. Excess moisture should be removed or dumpling wrappers may tear.