Description
Kimchi Dumplings are savory, a little tangy, and incredibly flavorful. These delicious Korean-inspired dumplings contain real kimchi and get seared and steamed to create the classic chewy top and crispy bottom that makes potstickers (dumplings) so good.
Ingredients
- 1/2 pound ground pork
- 1 cup kimchi, well-drained and finely chopped
- 1 medium yellow onion, shredded
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1/2 tablespoon rice wine (optional)
- 1 large egg
- 1/2 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper (or white pepper)
- 50 round dumpling wrappers (1 package)
For Pan-Frying:
- 2 tablespoons vegetable oil, divided
- ½ cup cold water (more or less depending on size of pan)
- 1 tablespoon black sesame seeds (optional, for garnish)
- 1 tablespoon green onions, finely chopped (optional, for garnish)
Instructions
Make the filling:
- In a large mixing bowl, add pork, kimchi, onion, garlic, ginger, soy sauce, rice wine, egg, sesame oil, salt, and pepper. Use a spatula to mix until evenly combined. You can also add all the ingredients in the bowl of a stand mixer or food processor and mix until evenly combined, about 1-2 minutes.
- Cover the bowl with plastic cling wrap and let the mixture marinate for at least 20 minutes (or overnight in the refrigerator) to soak in all the flavours.
Wrap the dumplings:
- Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it into the palm of your hand. Dip your finger into water and smear it along the edge of the wrapper.
- Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.
- Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.
Cook the Dumplings:
You can pan-fry the dumplings or boil them.
To pan-fry:
- Heat 1 tablespoon vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 1-2 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown.
- Add 1/2 cup water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
- Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
- Repeat the same steps for the rest of the dumplings.
To boil:
- Add dumplings (in batches) in a large pot of boiling water and cook until they are floating, about 5-7 minutes. Drain well.
Serve the dumplings:
- Transfer the dumplings onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with a side of vinegar or soy sauce for dipping.
Notes
How to store fried dumplings: Once the kimchi dumplings have completely cooled to room temperature, transfer them to an airtight container and refrigerate for up to 5 days.
How to reheat: Reheat cooked dumplings on the stovetop with a splash of water over medium-low heat until heated through.
How to freeze uncooked dumplings/Make ahead instructions: You’ll love these kimchi dumplings the day you make them and weeks after — if you freeze them (uncooked). Line a large sheet pan with parchment paper, arrange the dumplings in a single layer so they’re not touching each other, and freeze for one hour until they become solid. Then, transfer the frozen dumplings to a freezer bag and freeze for up to 3 months.
How to cook from frozen: You can cook these kimchi gyoza straight from the freezer. Follow the same steps in this recipe, but when you cover and cook until the water has evaporated, then add another ¼ cup of water and cover. Keep cooking until water almost evaporates, about 5 more minutes.
- Prep Time: 45 minutes
- Cook Time: 15 minutes (per batch)
- Category: Appetizer
- Method: Stovetop
- Cuisine: Chinese