Korean Kimchi Pork Crispy Dumplings
Quick answer
- Total time
- 37 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Kimchi goes in at nearly the same weight as the pork, so the first thing you taste is its sourness.
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Short-cut garlic chives and pressed tofu fill out the mix, seasoned with soy sauce, garlic, and sesame oil.
Ingredients
Instructions
- 1
Squeeze the kimchi firmly to remove excess liquid, then chop it finely.
Press the 100g firm tofu in a cloth or by hand until it feels dry, and slice the 50g garlic chives into small pieces.
- 2
Put the 180g ground pork, kimchi, chives, tofu, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil in a bowl. Mix until the filling looks evenly seasoned and slightly sticky.
- 3
Place a moderate amount of filling in the center of each of the 20 wrappers.
Lightly wet the edge, press out trapped air as you fold, and seal each dumpling firmly into a half-moon shape.
- 4
Heat 1 tablespoon cooking oil in a pan over medium heat.
Arrange the dumplings without crowding, cook for about 2 minutes, and check that the bottoms are golden before adding water.
- 5
Pour 50ml water around the edge of the pan and cover immediately.
Keep the heat at medium for 3 minutes, and do not open the lid so the filling steams through and stays juicy.
- 6
Remove the lid and cook about 1 minute more to evaporate remaining moisture.
When the bottoms crisp again and the sizzling sounds lighter, transfer the dumplings to a plate while the wrappers are still firm.
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