Juicy on the inside with the crispiest bottoms, these Pork and Kimchi Dumplings are the perfect standalone dish or as a side! Freezer friendly and meal prep friendly as well.
Another day, another dumpling recipe for the blog! As a huge dumpling fan, it shouldn’t be a surprise that I love mandu, Korean dumplings. Especially, a bag of kimchi mandu that we used to get at Galleria. However, since moving, the small grocers here that purchase them from the city to sell in their shops, charges $15 for a bag! $15!! Way more than I usually pay sooooo I did the most logical thing. I made 60 of my own lol. While it may not be exactly like the store-bought one, it’s pretty close and is filled with ingredients that can be easily found.
Why You’ll Love These Pork Dumplings
- It’s tasty. The kimchi pairs so well with the pork, I highly recommend you try pork with kimchi if you haven’t before.
- They’re freezer friendly so after making a large batch, you’ll have dumplings for days.
- We use pre-made dumpling wrappers for these pork kimchi dumplings. While I love some handmade dumpling wrappers, it’s much easier to use pre-made wrappers. I’m all about convenience and as Ina Garten says “store-bought is fine.”
What You’ll Need For These Dumplings
- ground pork
- onion — I use a small yellow onion.
- kimchi
- green onions — from the white bits to the dark green parts. Discarding the roots and the tips.
- egg
- toasted sesame oil
- round dumpling wrappers
You’ll also need a non-stick pan with a lid.
How to Make Kimchi Dumplings
How to Make the Filling
- In a bowl, combine the ground pork, diced onions, kimchi, green onions, egg, and sesame oil. Mix to combine.
How to Fold the Dumplings
The image below is from my other pork dumpling recipe as they’re folded the same way. So the filling will look different!
- Either by dipping the edges of the wrapper in water, or using a wet finger, wet the edge of half the wrapper.
- Place about 1 to 1.5 tablespoons of filling into the centre of the dumpling wrapper.
- Fold the wrapper in half.
- Start pleating the potstickers by pinching the wrapper starting from the left side – use your index finger and thumb to gather a pleat and seal it to the right.
- Hold down the pleat with your left thumb and pinch a new pleat with your right hand.
How to Pan Fry the Dumplings
- In a large non-stick pan, add in half a tablespoon of oil on medium heat.
- Add in the dumplings and let the bottoms crisp up, around 2-3 minutes.
- Carefully add in 1/4 cup of water into the pan and quickly place the lid on. There will most likely be some splash back so be very careful. I have the lid in front of me, close to the pan, gently add the water and quickly close the lid on top!
- Let the potstickers cook for another 5-6 minutes or until the water has evaporated. More time may be needed if your dumpling wrappers are thick. Set aside when done.
- Repeat the process until all the dumplings are cooked.
Tips and Notes
- You can also fold them like I do my tofu dumplings if you’d like. Alternatively, you can even just fold them in half and pinch together the edge, no pleats needed.
- You can flip the dumplings at the end (or beginning) to the other sides to get the other sides of the dumpling crispy as well.
- For the dipping sauce, I mix together soy sauce, toasted sesame oil, sesame seeds, and green onions.
- The filling makes around 60 dumplings. So feel free to cut the filling in half for less dumplings. However, I find that if I’m making 30 dumplings, then 30 more isn’t that much. I then freeze the extra so I can have a quick bite another day!
- If you don’t want to finely mince your onions by hand, run it through a food processor.
Make Ahead Tips
- Meal prep: store the cooked dumplings in an airtight container for up to 4 days in the fridge. Reheat them in the microwave, air fryer, or stove top!
- How to prep this for the freezer: place the uncooked dumplings onto a sheet pan in a single layer, without touching each other, and freeze uncovered until frozen solid. Then transfer each dumpling into a freezer friendly ziploc bag or freezer friendly silicone bag, to prep this meal ahead of time. Freeze for up to 3 months. When ready, pan fry from frozen. Add an extra 2-3 minutes cook time as it’ll need a bit more time as it’s frozen.
- Do not refrigerate raw dumplings (or defrost them in the fridge) as they will get soggy and lose their shape.
Pork and Kimchi Dumplings
Juicy on the inside with the crispiest bottoms, these Pork and Kimchi Dumplings are the perfect standalone dish or as a side! Freezer friendly and meal prep friendly as well.
Print
Rate
Servings: 60 dumpling
Ingredients
- 250 grams ground pork
- ½ small yellow onion, diced
- 1 cup kimchi, cut
- 2 bunches green onions, sliced from the white bits to the dark green parts. Discarding the roots and the tips.
- 1 egg
- 1 tbsp toasted sesame oil
- 60 round dumpling wrappers
Equipment
- pan with lid
Instructions
How to Make the Filling
- In a bowl, combine the ground pork, diced onions, kimchi, green onions, egg, and sesame oil. Mix to combine.
How to Fold the Dumplings
- Either by dipping the edges of the wrapper in water, or using a wet finger, wet the edge of half the wrapper.
- Place about 1 to 1.5 tablespoons of filling into the centre of the dumpling wrapper.
- Fold the wrapper in half.
- Start pleating the potstickers by pinching the wrapper starting from the left side – use your index finger and thumb to gather a pleat and seal it to the right.
- Hold down the pleat with your left thumb and pinch a new pleat with your right hand.
How to Pan Fry the Dumplings
- In a large non-stick pan, add in half a tablespoon of oil on medium heat.
- Add in the dumplings and let the bottoms crisp up, around 2-3 minutes.
- Carefully add in 1/4 cup of water into the pan and quickly place the lid on. There will most likely be some splash back so be very careful. I have the lid in front of me, close to the pan, gently add the water and quickly close the lid on top!
- Let the potstickers cook for another 5-6 minutes or until the water has evaporated. More time may be needed if your dumpling wrappers are thick. Set aside when done.
- Repeat the process until all the dumplings are cooked.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥
More Recipes You Might Like
Other places to connect with me
@carmyshungry on Instagram
Facebook
Shop my Amazon faves
Email: [email protected]
Leave a Reply