Spicy Kimchi and Pork Dumplings
These Spicy Kimchi and Pork Dumplings combine tangy fermented kimchi with seasoned ground pork wrapped in tender dumpling skins for a bold, satisfying bite. Pan-fried to crispy golden perfection or steamed for a softer finish, they are perfect as an appetizer or a light meal. A simple soy and sesame dipping sauce ties everything together beautifully.
Equipment
- Large mixing bowl
- Non-stick skillet with lid
- Bamboo steamer (optional)
- Pastry brush
- Kitchen towel or cheesecloth
Ingredients
Dumpling Filling
- 1 lb ground pork 80/20 fat ratio preferred
- 1 cup kimchi well-fermented, finely chopped and squeezed dry
- 3 cloves garlic freshly minced
- 1 tsp fresh ginger finely grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil toasted
- 1 tsp gochugaru (Korean red pepper flakes) adjust to taste
- 3 green onions thinly sliced
- 1 tsp sugar balances the kimchi acidity
Assembly and Cooking
- 40 round dumpling wrappers store-bought gyoza or mandu wrappers
- 2 tbsp neutral cooking oil for pan-frying
- 1/4 cup water for steaming in pan
Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp gochugaru optional, for extra heat
- 1 tsp toasted sesame seeds for garnish
Instructions
- Finely chop the kimchi into small pieces, then wrap it in a clean kitchen towel and squeeze firmly over the sink to remove as much liquid as possible. This step prevents a soggy dumpling filling.
- In a large mixing bowl, combine the ground pork, squeezed kimchi, minced garlic, grated ginger, soy sauce, sesame oil, gochugaru, sliced green onions, and sugar. Mix with your hands or a fork until just combined. Do not overmix. Cover and refrigerate the filling for 20 minutes to firm it up.
- While the filling chills, whisk together the dipping sauce ingredients in a small bowl: soy sauce, rice vinegar, sesame oil, and optional gochugaru. Set aside.
- Set up your dumpling workstation with a clean floured surface, the dumpling wrappers kept under a damp towel to prevent drying, a small bowl of water, and a parchment-lined tray for finished dumplings.
- Place one dumpling wrapper on the surface and add 1 teaspoon of filling to the center. Dip your finger in water and run it around the entire edge of the wrapper. Fold the wrapper in half over the filling to form a half-moon shape, pressing the edges firmly together to seal. Pleat the sealed edge by pinching and folding small sections for a decorative finish and extra security. Place on the prepared tray. Repeat with remaining wrappers and filling.
- To pan-fry: Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat. Arrange dumplings flat-side down without crowding. Cook for 2 to 3 minutes until the bottoms are deep golden brown. Carefully pour in 1/4 cup of water, cover with a lid immediately, and steam for 4 to 5 minutes until the wrappers are translucent and cooked through.
- To steam: Line a bamboo steamer with parchment paper and arrange dumplings without touching each other. Steam over a pot of boiling water for 8 to 10 minutes until the dumpling skin is fully translucent and the filling is cooked through.
- Remove cooked dumplings from the heat and let rest for 1 minute. Transfer to a serving plate, garnish with toasted sesame seeds and additional sliced green onions, and serve immediately with the dipping sauce alongside.
Notes
Squeeze the kimchi as dry as possible before mixing into the filling to prevent sogginess. Do not overfill the wrappers, as one teaspoon of filling per wrapper is plenty. To freeze, lay assembled uncooked dumplings on a parchment-lined tray in a single layer and freeze for 1 hour before transferring to a zip-lock bag. Cook from frozen by adding 2 to 3 extra minutes to the cooking time. Leftover cooked dumplings keep in the fridge for up to 3 days and reheat best in a skillet with a little oil.