Description
These homemade kimchi dumplings are packed with bold, spicy, and savory flavors! With a mix of finely chopped kimchi, protein, and aromatic seasonings, they are perfect for pan-frying, steaming, or boiling. Whether you’re making them fresh or freezing for later, these dumplings are a must-try.
Ingredients
Scale
Filling:
- 1 cup finely chopped kimchi (drained & squeezed)
- ½ pound ground pork (or tofu for vegetarian option)
- ½ cup scallions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- ½ teaspoon black pepper
- 1 teaspoon cornstarch (to bind)
Dumpling Wrappers & Cooking:
- 30 round dumpling wrappers
- 2 tablespoons vegetable oil (for pan-frying)
- Water (for steaming/boiling)
Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes (optional)
Instructions
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Prepare the Filling:
- Finely chop the kimchi and squeeze out excess liquid.
- In a large bowl, mix the kimchi, ground pork (or tofu), scallions, soy sauce, sesame oil, garlic, ginger, black pepper, and cornstarch until well combined.
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Assemble the Dumplings:
- Place a dumpling wrapper on your palm and add about 1 teaspoon of filling in the center.
- Lightly moisten the wrapper edges with water.
- Fold the wrapper in half and press tightly to seal, pleating the edges for a traditional look.
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Cook the Dumplings (Choose Your Method):
- Pan-Fried: Heat 1 tablespoon of oil in a nonstick pan over medium heat. Place dumplings in the pan, cook until golden brown on the bottom, then add ¼ cup of water, cover, and steam for 5 minutes.
- Steamed: Arrange dumplings in a steamer basket lined with parchment paper. Steam for 8-10 minutes until fully cooked.
- Boiled: Drop dumplings into a pot of boiling water and cook until they float (about 3-4 minutes).
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Prepare the Dipping Sauce:
- Mix soy sauce, rice vinegar, sesame oil, and chili flakes in a small bowl.
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Serve & Enjoy:
- Garnish dumplings with sesame seeds and scallions. Serve hot with dipping sauce.
Notes
- For extra crispiness, pan-fry the dumplings after steaming.
- Store uncooked dumplings in the freezer for up to 3 months—no need to thaw before cooking!
- Adjust the spice level by adding more or less kimchi.
Nutrition
- Calories: 75
- Sodium: 180mg
- Fat: 3g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 4g