Spicy Kimchi Dumplings with Dipping Sauce
Spicy Kimchi Dumplings with Dipping Sauce
Ingredients
For the Dumpling Filling
- 1/2 pound ground pork, lean
- 1 cup kimchi, finely chopped, squeezed of excess liquid
- 7 ounces firm or extra-firm tofu, mashed and squeezed of excess liquid
- 3 scallions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper
For the Dumpling Wrappers
- 30 round dumpling wrappers, store-bought
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes, optional
- 1 scallions, thinly sliced, for garnish
For Cooking
- 2 tablespoons vegetable oil, as needed, for pan-frying
- 1/2 cup water, as needed, for steaming
Instructions
- 1
Prepare the kimchi and tofu: Finely chop the kimchi and place it in a fine-mesh sieve or cheesecloth. Squeeze out as much liquid as possible. Mash the firm or extra-firm tofu and also squeeze out excess liquid. This step is crucial for a firm filling.
⏱️ 10 min
- 2
Make the dumpling filling: In a large mixing bowl, combine the squeezed kimchi and tofu with the ground pork, sliced scallions, minced garlic, grated fresh ginger, soy sauce, sesame oil, granulated sugar, and black pepper. Use your hands to thoroughly mix all ingredients until well combined.
⏱️ 10 min
- 3
Assemble the dumplings: Lay out a dumpling wrapper on a clean surface. Place about 1 to 1 1/2 teaspoons of the filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish, or simply press them together tightly.
⏱️ 20 min
- 4
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, granulated sugar, minced garlic, and red pepper flakes (if using). Stir in the sliced scallions for garnish just before serving.
⏱️ 5 min
- 5
Cook the dumplings (pan-fry and steam method): Heat 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, arrange the dumplings in a single layer, ensuring they don't touch. Cook for 2 to 3 minutes, or until the bottoms are golden brown.
⏱️ 5 min
- 6
Add 1/2 cup of water to the skillet, immediately cover with a lid, and reduce heat to medium. Steam the dumplings for 5 to 7 minutes, or until the water has evaporated and the filling is cooked through. Remove the lid and continue to cook for another 1 to 2 minutes to crisp up the bottoms again, if desired.
⏱️ 7 min
- 7
Serve: Transfer the cooked dumplings to a serving platter. Serve immediately with the prepared dipping sauce on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Kimchi Dumplings with Dipping Sauce
Ingredients
For the Dumpling Filling
- 1/2 pound ground pork, lean
- 1 cup kimchi, finely chopped, squeezed of excess liquid
- 7 ounces firm or extra-firm tofu, mashed and squeezed of excess liquid
- 3 scallions, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper
For the Dumpling Wrappers
- 30 round dumpling wrappers, store-bought
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes, optional
- 1 scallions, thinly sliced, for garnish
For Cooking
- 2 tablespoons vegetable oil, as needed, for pan-frying
- 1/2 cup water, as needed, for steaming
Instructions
- 1
Prepare the kimchi and tofu: Finely chop the kimchi and place it in a fine-mesh sieve or cheesecloth. Squeeze out as much liquid as possible. Mash the firm or extra-firm tofu and also squeeze out excess liquid. This step is crucial for a firm filling.
⏱️ 10 min - 2
Make the dumpling filling: In a large mixing bowl, combine the squeezed kimchi and tofu with the ground pork, sliced scallions, minced garlic, grated fresh ginger, soy sauce, sesame oil, granulated sugar, and black pepper. Use your hands to thoroughly mix all ingredients until well combined.
⏱️ 10 min - 3
Assemble the dumplings: Lay out a dumpling wrapper on a clean surface. Place about 1 to 1 1/2 teaspoons of the filling in the center of the wrapper. Dip your finger in a small bowl of water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish, or simply press them together tightly.
⏱️ 20 min - 4
Prepare the dipping sauce: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, granulated sugar, minced garlic, and red pepper flakes (if using). Stir in the sliced scallions for garnish just before serving.
⏱️ 5 min - 5
Cook the dumplings (pan-fry and steam method): Heat 1 to 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, arrange the dumplings in a single layer, ensuring they don't touch. Cook for 2 to 3 minutes, or until the bottoms are golden brown.
⏱️ 5 min - 6
Add 1/2 cup of water to the skillet, immediately cover with a lid, and reduce heat to medium. Steam the dumplings for 5 to 7 minutes, or until the water has evaporated and the filling is cooked through. Remove the lid and continue to cook for another 1 to 2 minutes to crisp up the bottoms again, if desired.
⏱️ 7 min - 7
Serve: Transfer the cooked dumplings to a serving platter. Serve immediately with the prepared dipping sauce on the side.
⏱️ 3 min