Kimchi Dumplings

Kimchi Dumplings

Spicy, tangy kimchi folded with pork into crimped dumplings, pan-fried until crisp.

Total 1 hr 20 min Makes 40 dumplings Calories 310/serving

Dietary

Dairy free, Nut free

Allergens

Soy, Wheat, Sesame

These dumplings pack finely chopped kimchi, ground pork, and tofu into pleated wrappers, then pan-fry to a golden crust while the filling stays juicy. Serve them as an appetizer or main dish with a simple soy dipping sauce. The recipe makes a generous batch, ideal for freezing extras for later.

Ingredients

  • 1 1/2 cups cabbage kimchi, well fermented, finely chopped
  • 1/2 pound ground pork
  • 1/2 cup firm tofu, drained and crumbled
  • 1/2 cup napa cabbage, finely chopped
  • 1/3 cup garlic chives, chopped
  • 2 tablespoons green onion, minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 40 round dumpling wrappers
  • 3 tablespoons vegetable oil, divided, for pan-frying
  • 1/4 cup water, for steaming
  • 1/2 cup soy dipping sauce

Method

  1. Squeeze the chopped kimchi firmly over a bowl to remove excess liquid, reserving the juice for another use.

  2. In a large bowl, combine the squeezed kimchi, ground pork, crumbled tofu, napa cabbage, garlic chives, green onion, garlic, and ginger.

  3. Add the sesame oil, soy sauce, sugar, salt, and black pepper to the filling mixture and mix with your hands until well combined and slightly sticky.

  4. Lay a dumpling wrapper flat in your palm and place 1 tablespoon of filling in the center.

  5. Wet the edges of the wrapper with water, fold in half, and pleat and press the edges to seal tightly. Repeat with remaining wrappers and filling.

  6. Heat 1 tablespoon of vegetable oil in a 9-inch nonstick skillet over medium heat. Arrange 8 to 10 dumplings in the skillet without crowding.

  7. Pan-fry the dumplings until the bottoms are golden brown, about 2 minutes.

  8. Pour 2 tablespoons of water into the skillet, cover immediately, and steam until the wrappers turn translucent and the filling is cooked through.

  9. Remove the lid and continue cooking until any remaining water evaporates and the bottoms re-crisp, about 1 minute.

  10. Transfer the dumplings to a plate and repeat frying and steaming with the remaining dumplings, adding oil and water as needed.

  11. Serve the dumplings hot with soy dipping sauce on the side.

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    Kimchi Dumplings

    These dumplings pack finely chopped kimchi, ground pork, and tofu into pleated wrappers, then pan-fry to a golden crust while the filling stays juicy. Serve them as an appetizer or main dish with a simple soy dipping sauce. The recipe makes a generous batch, ideal for freezing extras for later.

    1 hr 20 min 40 dumplings 310 cal

    Ingredients

    • 1 1/2 cups cabbage kimchi, well fermented, finely chopped
    • 1/2 pound ground pork
    • 1/2 cup firm tofu, drained and crumbled
    • 1/2 cup napa cabbage, finely chopped
    • 1/3 cup garlic chives, chopped
    • 2 tablespoons green onion, minced
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, grated
    • 1 tablespoon toasted sesame oil
    • 1 tablespoon soy sauce
    • 1 teaspoon granulated sugar
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 40 round dumpling wrappers
    • 3 tablespoons vegetable oil, divided, for pan-frying
    • 1/4 cup water, for steaming
    • 1/2 cup soy dipping sauce

    Method

    1. 1

      Squeeze the chopped kimchi firmly over a bowl to remove excess liquid, reserving the juice for another use.

    2. 2

      In a large bowl, combine the squeezed kimchi, ground pork, crumbled tofu, napa cabbage, garlic chives, green onion, garlic, and ginger.

    3. 3

      Add the sesame oil, soy sauce, sugar, salt, and black pepper to the filling mixture and mix with your hands until well combined and slightly sticky.

    4. 4

      Lay a dumpling wrapper flat in your palm and place 1 tablespoon of filling in the center.

    5. 5

      Wet the edges of the wrapper with water, fold in half, and pleat and press the edges to seal tightly. Repeat with remaining wrappers and filling.

    6. 6

      Heat 1 tablespoon of vegetable oil in a 9-inch nonstick skillet over medium heat. Arrange 8 to 10 dumplings in the skillet without crowding.

    7. 7

      Pan-fry the dumplings until the bottoms are golden brown, about 2 minutes.

    8. 8

      Pour 2 tablespoons of water into the skillet, cover immediately, and steam until the wrappers turn translucent and the filling is cooked through.

    9. 9

      Remove the lid and continue cooking until any remaining water evaporates and the bottoms re-crisp, about 1 minute.

    10. 10

      Transfer the dumplings to a plate and repeat frying and steaming with the remaining dumplings, adding oil and water as needed.

    11. 11

      Serve the dumplings hot with soy dipping sauce on the side.