Korean Kimchi Pork Crispy Dumplings
Quick answer
Kimchi pork gunmandu are pan-fried dumplings with a filling of ground pork, well-drained kimchi, garlic chives, firm tofu, soy sauce, garlic, and sesame oil.
What makes this special
- Combining nearly equal parts ground pork and well-drained kimchi creates a savory dumpling filling balanced by the acidic crunch of fermented cabbage and garlic chives.
- Near 1:1 pork-to-kimchi ratio puts fermented tang upfront
- Garlic chives add pungent depth; tofu prevents skin splitting
Key ingredients
Core cooking flow
- 1 Squeeze the kimchi firmly to remove excess liquid, then chop it finely.
- 2 Put the 180g ground pork, kimchi, chives, tofu, 1 tablespoon soy sauce, 1 te...
- 3 Place a moderate amount of filling in the center of each of the 20 wrappers.
Kimchi pork gunmandu are pan-fried dumplings with a filling of ground pork, well-drained kimchi, garlic chives, firm tofu, soy sauce, garlic, and sesame oil. The near-equal ratio of 180g pork to 150g kimchi puts the kimchi's fermented tang front and center. Garlic chives add a sharp, onion-like depth, and the tofu absorbs excess moisture from the filling to prevent wrapper breakage. The dumplings are first pan-fried to crisp the bottoms, then steamed with a splash of water, and finished uncovered to evaporate remaining liquid.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Season
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.
- 3Step
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.
- 4Control
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.
- 5Control
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.
- 6Finish
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.
After the steps
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