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MealAppetizersPorkSoyGlutenEggsPorkAsianBig BatchStove TopSnacksLunchDinnerDairy-FreeComfort FoodKorean

Kimchi Pork Dumplings

These kimchi pork dumplings are hand-folded bites filled with a savory mix of ground pork, kimchi, shiitake mushrooms, and sweet potato noodles. Each dumpling is carefully shaped into a round, sealed pocket and cooked until tender and juicy. Served with a tangy, slightly spicy soy-vinegar dipping sauce, they make a perfect appetizer, snack, or party-ready dish. The dumplings can also be made ahead and frozen, keeping them convenient for quick meals or entertaining.

Joelle Park & Raquel Alessi
Tasty Team
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Kimchi Pork Dumplings
Total Time

1 hr

1 hr

Prep Time

20 minutes

20 min

Cook Time

40 minutes

40 min

Ingredients

for 30 dumplings

Dumplings:

  • 1 teaspoon vegetable oil
  • 8 oz ground pork
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 garlic cloves, minced
  • 4 oz dangmyeon (sweet potato starch noodles) (from 1 [8-ounce] pkg.)
  • 1 ½ cups minced white onion
  • 1 ½ cups minced green onions
  • 1 cup minced fresh shiitake mushrooms
  • 1 cup kimchi, chopped into ½-inch pieces
  • ⅓ cup crumbled medium-firm tofu
  • 1 (360-gram) package round dumpling wrapper
  • all-purpose flour, for work surface
  • cold water, as needed
  • 6 cups water, plus more as needed

Dipping Sauce:

  • ¼ cup soy sauce
  • ¼ cup unseasoned rice vinegar
  • 2 tablespoons honey
  • ½ teaspoon gochugaru (Korean chili flakes)
  • ½ teaspoon minced garlic
  • ½ teaspoon toasted sesame seeds
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon finely chopped green onions

Nutrition Info

  • Calories 46
  • Fat 2g
  • Carbs 3g
  • Fiber 0g
  • Sugar 1g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Make the dumplings: Heat the vegetable oil in a medium skillet over medium-high heat. Add the pork, and cook for about 7 minutes, or until the meat is no longer pink, stirring and breaking up the meat as it browns. Transfer the pork to a bowl. Add the sesame oil, soy sauce, ginger, black pepper, salt, and garlic to the pork, and stir until well combined. Set the mixture aside,and let cool for 5 minutes.
  2. Bring a medium pot of water to a boil over high heat. Stir in the dangmyeon. Cook for about 6 minutes, or until tender but chewy. Drain and rinse with cold water. Chop into ½-inch pieces, and set aside.
  3. Place the cooked pork mixture, cooked dangmyeon, white onion, green onions, mushrooms, kimchi, and tofu in a large bowl. Stir together using a spatula until well combined.
  4. Place 1 dumpling wrapper on a work surface dusted with flour. Place 2 tablespoons of the pork filling in the center of the wrapper. Dip 1 finger in a small bowl of water, and wet the edges of the dumpling wrapper with water. Fold the wrapper over into a half-moon shape, and pinch the edges all around to completely seal. To finish shaping, bring the sealed bottom ends of the half-moon shape together to form a round ring; overlap 1 end with the other, and pinch firmly to seal. Place the completed dumpling on a flour-dusted work surface to prevent sticking. Repeat this process to make 30 dumplings total. (To freeze the assembled dumplings to cook later, place the uncooked dumplings in a single layer on a parchment paper-lined baking sheet; do not let them touch. Freeze for 2–3 hours, until solid. Transfer to a freezer-safe bag or container. Store in the freezer for up to 3 months. When ready to use, boil directly from frozen, adding 3 minutes to the final cook time.)
  5. Fill a 12-quart pot with the 6 cups water, and bring to a rolling boil over high heat. Gently lower 10 dumplings at a time into the boiling water. Stir the water gently to prevent the dumplings from sticking. Let the water return to a boil. Add ½ cup cold water to the pot to reduce the temperature. Let the water return to a boil. Add a final ¼ cup cold water. Continue cooking until the dumplings float to the surface, 1–2 minutes. Using a slotted spoon, remove the cooked dumplings, and set aside.
  6. Make the dipping sauce: Whisk together the soy sauce, vinegar, honey, gochugaru, garlic, sesame seeds, sesame oil, and green onion in a small bowl until the honey dissolves and the mixture is smooth.
  7. Serve the warm dumplings with the dipping sauce.
  8. The cooked dumplings can be stored in an airtight container in the refrigerator for up to 4 days. To freeze the cooked dumplings, arrange them on a parchment paper-lined baking sheet in a single layer, making sure they do not touch. Place in the freezer for at least 4 hours or up to 12 hours, until the dumplings are completely frozen. Transfer the frozen dumplings to a freezer-safe bag or airtight container; squeeze out as much air as possible before sealing. Store in the freezer for up to 3 months. To reheat from frozen, cook in boiling water for 3–5 minutes.
  9. Enjoy!
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