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Kimchi Pork Dumplings

Dig into a piping hot bowl of Kimchi Pork Dumplings. Juicy, meaty bundles of deliciousness. Cozy, comfort food at its best!Dig into a piping hot bowl of Kimchi Pork Dumplings. Juicy, meaty bundles of deliciousness. Cozy, comfort food at its best!
Prep Time30 mins
Cook Time6 mins
Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Asian
Keyword: Dumplings, Kimchi
Servings: 4

Ingredients

  • 1 lb ground pork (regular/medium) (I do not recommend lean pork)
  • 1 cup kimchi, well fermented, drained of excess juice (finely chopped)
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1 package dumpling wrappers

Instructions

  • Add ground pork, kimchi, soy sauce, and sesame oil. Mix thoroughly with hands (or chopsticks) until well combined.
  • Get ready to make dumplings. Prepare small bowl of water, dumping wrappers, and meat filling.
  • Take one dumpling wrapper and use finger to lightly brush the edge with water. This will act as the "glue" to seal the dumpling while cooking.
  • Add one Tbsp of meat filling (or less, to make it easier) to the center of the wrapper. Then fold in half and seal the edges together. Make sure to remove any air bubbles. Alternately, you can crimp the edges to make purse-shaped dumplings. Transfer finished dumplings onto parchment lined baking tray.

To steam dumplings:

  • Fill a large stock pot with water, about 1/4 full. Bring to a boil.
  • Meanwhile, arrange dumplings onto parchment lined bamboo steamer tray. The parchment paper will prevent the dumplings from sticking to the bottom. (You can also line with cabbage leaves). Steam dumplings until cooked through, about 6 minutes.
  • Remove steamer tray to a plate and serve immediately, preferably with chili oil and sprinkling of cilantro.

To boil dumplings:

  • Fill a large stock pot with water, about 3/4 of the way full. Bring to a roiling boil. Add 1 Tbsp vegetable oil. This will prevent the dumplings from sticking to each other.
  • Add dumplings to the water, being careful not to overfill the pot. Stir carefully with a wooden spoon to prevent dumplings from sticking to the bottom of the pot. Boil until cooked through and floating, about 6 minutes.
  • Remove dumplings with a strainer. Serve immediately, preferably with chili oil and sprinkling of cilantro.

Notes

*The final flavor of the dumplings will depend on the age and quality of the kimchi. The older and stinkier the kimchi, the more flavorful when cooked. For this recipe, I recommend old, stinky kimchi that's well fermented. Fresh kimchi that's eaten tableside just won't taste as good.