Korean Crispy Kimchi Fried Dumplings
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Chopped kimchi goes into the pork filling, so its sourness and heat cut through the richness of the meat.
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Browning, steaming and crisping all happen in one pan, and the soy dip gets an extra splash of vinegar.
Ingredients
Instructions
- 1
Squeeze 160 g kimchi and 120 g tofu firmly in a cloth or by hand to remove excess moisture.
Finely chop the kimchi and 30 g green onion so the filling seals neatly and does not burst.
- 2
Put 120 g ground pork, kimchi, tofu, green onion, 1 tablespoon soy sauce, and 1 teaspoon minced garlic in a bowl.
Mix until the filling feels slightly sticky, but stop before it becomes watery or loose.
- 3
Place a modest spoonful of filling on each of the 20 wrappers, avoiding overfilling.
Moisten the edges with water, press out trapped air, and seal each one firmly into a half-moon shape.
- 4
Heat a pan over medium heat, then spread 2 tablespoons cooking oil evenly.
Set the dumplings flat-side down with a little space between them and fry for 2 to 3 minutes, until the bottoms turn golden.
- 5
When the bottoms have color, pour 80 ml water around the edge of the pan and cover immediately.
Steam over medium heat for 4 minutes so the upper wrappers soften and the pork filling cooks through.
- 6
Uncover and cook for 1 to 2 more minutes to evaporate remaining moisture.
When the bottoms crisp again and the sizzling quiets down, serve right away with soy sauce mixed with a little vinegar.
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