Kimchi Dumplings
These homemade kimchi dumplings come together in 30 minutes with tangy kimchi, savory pork, and chewy sweet potato noodles wrapped in soft dumpling skins. Pan-fried until golden and crispy, they’re easy, delicious, and perfect for sharing. Serve with a simple dipping sauce, and they’ll be gone in no time!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pack dumpling wrappers (round-shaped)
- oil (for pan-frying)
- 1 oz (500g) Korean dried sweet potato noodles
- 8 oz (230g) ground pork
- 2 oz (60g) kimchi (squeeze and discard the excess kimchi juice and then finely sliced)
- 1 teaspoon ginger (grated)
- 1 tablespoon scallion (chopped )
- 2 tablespoons soy sauce
- 1 teaspoon rice wine
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1 pinch salt
- Chinese black vinegar (or Japanese ponzu for dipping)
- Scallion (chopped)
- Sesame seeds
Instructions
- 1
Cook the sweet potato noodles according to the package instructions. Once cooked, rinse them with cold water, drain, and pat dry with paper towels. Roughly chop the noodles into short strands.
- 2
Prepare the Dipping Sauce by combining all the ingredients in a small bowl. Set aside.
- 3
Combine the chopped sweet potato noodles with the remaining filling ingredients. Stir well until the filling is sticky and thoroughly mixed.
- 4
To assemble the dumplings, place a piece of the wrapper in your palm and spoon 1/2 heaping tablespoon of filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape, then pinch to create about 5-6 pleats.
- 5
Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to prevent them from sticking to the bottom of the plate. Repeat the steps above until the filling is used up.
- 6
Heat some oil in a small skillet or pan over low to medium heat. Arrange 8 dumplings in the skillet or pan and pan-fry until the bottoms turn light brown, about 2 to 3 minutes. Turn them over and pan-fry the other side until light brown, covering the skillet or pan with a lid while cooking. Repeat this process until all dumplings are cooked. Serve the dumplings warm with the Dipping Sauce.