Kimchi Dumplings Recipe

This recipe’s vibrant fusion of spicy kimchi and savory pork is the comfort food I never knew I needed, and I love how the crispy potsticker bottoms add the perfect crunch to every bite. Plus, making these dumplings from scratch is incredibly rewarding, giving off major culinary DIY vibes that I totally live for.

Combining the robust flavors of kimchi with the tender ground pork and the creamy crumbled tofu, I create dumplings that are delicious beyond measure. These little morsels delight with their savory flavor—and how could they not, when the filling is seasoned with so much good stuff?

Garlic (a classic); ginger (for depth); soy sauce (for salt and umami); and the toasted sesame oil that really finishes things off nicely. Nutritionally speaking, these dumplings are a win.

Kimchi Dumplings Recipe Ingredients

• Kimchi: Provides probiotics, supports digestion, adds tangy spiciness.
• Ground Pork or Beef: Rich in protein, adds savory richness.
• Firm Tofu: Contains plant-based protein, adds a soft texture.
• Garlic: Adds aromatic depth, supports immune health.
• Ginger: Offers anti-inflammatory properties, adds warm spice.
• Soy Sauce: Adds umami flavor, contains sodium.
• Sesame Oil: Provides nutty aroma, rich in healthy fats.

Kimchi Dumplings Recipe Ingredient Quantities

• 1 cup kimchi, chopped and squeezed of excess liquid
• 1/2 pound ground pork or beef
• 1/2 cup firm tofu, crumbled
• 2 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 30 round dumpling wrappers
• Small bowl of water for sealing

How to Make this Kimchi Dumplings Recipe

1. In a big mixing bowl, mix together the chopped kimchi, ground pork or beef, crumbled tofu, green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper. Make sure all the ingredients are well blended and cohesive.

2. Put around 1 tablespoon of the filling in the middle of a dumpling wrapper.

3. Put your finger in the bowl of water and wet the edge of the dumpling wrapper.

4. Fold the wrapper in half over the filling to create a half-moon shape. Then press the edges together to seal, making sure no air is trapped inside. Pleat the edges if desired.

5. The procedure detailed above should be used again to finish off the wrappers and fillings that are left over.

6. Heat a large non-stick skillet over medium-high heat and add a small amount of oil.

7. Put the dumplings in the skillet, flat side down, and cook till their bottoms become a golden brown, which should take about two to three minutes.

8. Add about 1/4 cup of water to the pan and cover with a lid. Allow the dumplings to steam for about 5-7 minutes or until the water evaporates.

9. Take off the lid and keep cooking for 1-2 more minutes to make the bottoms nice and crisp again.

10. Present the dumplings in a state of high temperature alongside the sauce of your choosing for dipping.

Kimchi Dumplings Recipe Equipment Needed

1. Big mixing bowl
2. Measuring cups and spoons
3. Knife
4. Cutting board
5. Skillet (large non-stick)
6. Spatula
7. Small bowl (for water)
8. Plate (for assembled dumplings)
9. Lid (to cover the skillet)
10. Tongs or slotted spoon (for serving)

FAQ

• Can I use store-bought kimchi for this recipe?Store-bought kimchi works excellently. When using it, just be certain to chop it very finely and to squeeze out any excess liquid.
• Is it possible to make these dumplings vegetarian?Certainly! You may swap the ground meat for more tofu or mushrooms to create a vegetarian dish.
• What can I use instead of dumpling wrappers?Should you be unable to obtain dumpling wrappers, wonton wrappers can be used as substitutes or, alternatively, you can make your own dough from scratch.
• How do I cook the dumplings?You can steam them for approximately 10 minutes or pan-fry for a crisp finish. Another quick method is boiling.
• Can I freeze the dumplings?Yes, place them on a baking sheet to freeze separately and then move them to a zip-top bag. Prepare them from the frozen state by simply adding a few extra minutes to the cooking time.
• What’s the best dipping sauce for these dumplings?An excellent dipping sauce can be made with a simple blend of soy sauce, rice vinegar, and a dash of sesame oil.

Kimchi Dumplings Recipe Substitutions and Variations

Substitutes for the ground pork or beef:
Ground chicken, turkey.
Vegetarian: finely chopped mushrooms or lentils.
For the tofu: Substitute with mashed potatoes or cooked, mashed white beans for a different texture.
For the green onions: Use shallots or chives for a different flavor.
To replace soy sauce: Use tamari or coconut aminos as gluten-free substitutes.
For sesame oil: Substitute with either olive oil or avocado oil for a flavor profile that is different from sesame oil.

Pro Tips

1. Marinate the Meat Before mixing the ground pork or beef with other ingredients, consider marinating it for 30 minutes with an extra teaspoon of soy sauce, sesame oil, and a pinch of sugar. This will enhance the flavor of the meat and add depth to the filling.

2. Tofu Preparation To prevent excess moisture from the tofu affecting the texture of the dumpling filling, press the tofu between paper towels and a heavy object for about 15-20 minutes. This will help remove extra water and allow the tofu to better absorb the flavors of the other ingredients.

3. Chill the Filling After mixing your filling, chill it in the refrigerator for 30 minutes. This will make it easier to handle and help the ingredients meld together better, giving you a more cohesive filling that is simpler to wrap.

4. Test a Dumpling Before filling and sealing all the dumplings, cook a small amount of filling in a pan to test the seasoning. Adjust the salt, pepper, or other seasonings as necessary before proceeding with the rest of the filling.

5. Perfect Pleats For beautifully crafted dumplings, practice pleating the edges by folding and pinching the wrapper at regular intervals. This not only adds an attractive look but also helps the dumplings hold their shape better during cooking. If you’re new to pleating, you can seal them simply by pressing the edges tightly together.