Description
These Delicious Kimchi Dumplings combine the spicy tang of kimchi with savory pork, aromatic garlic, and fresh ginger wrapped in tender dumpling wrappers. Perfectly pan-fried to golden crispness and then steamed to juicy perfection, they elevate your dinner with a delightful Korean-inspired twist. Serve with soy sauce for dipping and enjoy a flavorful, comforting meal made in under an hour.
Ingredients
Scale
Dumpling Filling
- 1 pound ground pork
- 1 cup kimchi (chopped)
- 1 medium yellow onion (shredded)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons soy sauce
- 1 tablespoon rice wine (optional)
- 1 large egg
- 1 tablespoon sesame oil
- 1 teaspoon salt
- 1/2 teaspoon ground black or white pepper
Dumpling Assembly
- 1 package dumpling wrappers (store-bought or homemade)
- 1 tablespoon vegetable oil
- 1/2 cup cold water
Garnish and Serving
- 1 tablespoon black sesame seeds
- 2 tablespoons green onions (chopped)
Instructions
- Prepare the Filling: In a large mixing bowl, combine ground pork, chopped kimchi, shredded yellow onion, minced garlic, grated ginger, soy sauce, rice wine (if using), egg, sesame oil, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated, creating a flavorful and aromatic pork mixture.
- Assemble Dumplings: Place a dumpling wrapper on a clean surface. Spoon about a teaspoon of the filling into the center of the wrapper. Moisten the edges with a little water, fold the wrapper in half to form a half-moon shape, and press the edges together firmly to seal. Repeat until all filling is used.
- Pan-Fry Dumplings: Heat vegetable oil in a non-stick skillet over medium-high heat. Arrange the dumplings in the skillet, flat side down, ensuring they don’t touch. Fry for 2-3 minutes or until the bottoms turn golden brown and crispy.
- Steam Dumplings: Carefully pour 1/2 cup cold water into the skillet and immediately cover with a lid. Allow the dumplings to steam for 5-7 minutes or until the water evaporates and dumplings are cooked through.
- Finish and Garnish: Remove the lid and continue frying for an additional 1-2 minutes to crisp up the bottoms again if desired. Transfer dumplings to a serving plate. Sprinkle black sesame seeds and chopped green onions on top to garnish. Serve warm with soy sauce or your preferred dipping sauce.
Notes
- Make sure the dumpling wrappers’ edges are properly sealed to prevent filling from leaking during cooking.
- You can substitute ground pork with ground chicken or turkey for a leaner option.
- If rice wine is unavailable, you can omit it or substitute with a splash of mirin or cooking sake.
- Serve dumplings immediately for the best texture—crispy on bottom and tender inside.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat by pan-frying or steaming.
