Name: Spicy Kimchi and Pork Dumplings with Chili Oil
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 40 dumplings
Cuisine: Korean cuisine
Ingredients: 450 g ground pork (lean); 1 cup kimchi (finely chopped, well-drained); 2 cup napa cabbage (finely chopped, salted, and squeezed dry); 4 pcs scallions (finely chopped); 4 tsp garlic (minced); 2 tsp ginger (grated); 1 tbsp gochugaru (Korean chili flakes, adjust to taste); 1 tbsp soy sauce; 1 tbsp sesame oil; 0.5 tsp black pepper; 40 pcs dumpling wrappers (round, 3-inch diameter); 2 tbsp vegetable oil (for pan-frying); 0.5 cup water (for steaming); 3 tbsp chili flakes (Korean or other red chili flakes); 1 tbsp sesame seeds (toasted); 2 tsp garlic (minced); 1 tsp ginger (grated); 2 tbsp soy sauce; 1 tbsp rice vinegar; 0.5 tsp sugar; 0.5 cup neutral oil (such as canola or grapeseed); 1 pcs star anise (optional); 1 pcs bay leaf (optional)

A close-up of a plate of freshly pan-fried Korean kimchi and pork dumplings. The dumplings boast golden brown, crispy bottoms and tender, slightly translucent wrappers, with steam gently rising from them. They are arranged appealingly around a small, white ceramic bowl filled with bright red, homemade chili oil, speckled with sesame seeds. Freshly chopped green scallions are scattered over the dum

Embark on a culinary journey to Korea with these irresistibly spicy kimchi and pork dumplings, a staple in Korean cuisine that offers a delightful explosion of flavors and textures. Kimchi, a fermented cabbage dish, lies at the heart of Korean gastronomy, celebrated for its unique tangy, spicy, and umami-rich profile. When combined with savory ground pork and aromatic vegetables, it creates a filling that is both comforting and exhilarating. These dumplings, also known as Mandu, are meticulously folded in delicate wrappers, pan-fried to achieve a beautifully crisp bottom, and then steamed to perfection, resulting in a tender, juicy interior. The textural contrast is simply divine! Served with a homemade chili oil dipping sauce, infused with fragrant spices, this recipe elevates the humble dumpling to an art form. This dish is not just a meal; it's an engaging cooking project that rewards you with bold Korean flavors, perfect for a cozy night in or a vibrant gathering. Get ready to wrap, fry, and savor every fiery bite of these authentic homemade delights, a true testament to the rich tradition of dumplings as a globally beloved dish.

Preparation time: 45 min
Cooking time: 15 min
Total time: 1 hr
Servings: 40

Recipe extras

CourseAppetizer

ComplexityMedium

Units:

Scale:

Ingredients

Dumplings

16oz ground pork(lean)
1 cup kimchi(finely chopped, well-drained)
2 cup napa cabbage(finely chopped, salted, and squeezed dry)
4 pcs scallions(finely chopped)
4 tsp garlic(minced)
2 tsp ginger(grated)
1 tbsp gochugaru(Korean chili flakes, adjust to taste)
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp black pepper
40 pcs dumpling wrappers(round, 3-inch diameter)
2 tbsp vegetable oil(for pan-frying)
1/2 cup water(for steaming)

Chili Oil Dipping Sauce

3 tbsp chili flakes(Korean or other red chili flakes)
1 tbsp sesame seeds(toasted)
2 tsp garlic(minced)
1 tsp ginger(grated)
2 tbsp soy sauce
1 tbsp rice vinegar
1/2 tsp sugar
1/2 cup neutral oil(such as canola or grapeseed)
1 pc star anise(optional)
1 pc bay leaf(optional)

Rating:

0No ratings yet

Instructions

Prepare the Dumpling Filling

1In a large mixing bowl, combine the ground pork, well-drained kimchi, squeezed napa cabbage, chopped scallions, minced garlic, grated ginger, gochugaru, soy sauce, sesame oil, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the mixture is slightly sticky.

Assemble the Dumplings

1Place about 1 tablespoon of filling in the center of each dumpling wrapper. Moisten the edges of the wrapper with water using your finger.
2Fold the wrapper in half to create a half-moon shape, pressing firmly to seal the edges. You can crimp the edges for a decorative finish or fold pleats on one side for a classic dumpling look. Ensure they are tightly sealed to prevent the filling from escaping during cooking.

Make the Chili Oil Dipping Sauce

1In a heatproof bowl, combine chili flakes, toasted sesame seeds, minced garlic, and grated ginger.
2In a small saucepan, heat the neutral oil over medium-high heat until it shimmers (about 175°C/350°F). If using, add star anise and bay leaf to the oil and let them infuse for a minute, then remove.
3Carefully pour the hot oil over the mixture in the bowl. It will sizzle; stir gently. Let it cool completely.
4Once cooled, stir in soy sauce, rice vinegar, and sugar. Mix well and set aside. The chili oil can be made in advance and stored in an airtight container.

Cook the Dumplings

1Heat 1 tablespoon of vegetable oil in a large non-stick skillet or frying pan over medium-high heat. Once hot, arrange a single layer of dumplings in the pan, ensuring they don't touch.
2Pan-fry for 2-3 minutes until the bottoms are golden brown and crispy.
3Carefully pour about 1/2 cup of water into the pan (it will sizzle vigorously). Immediately cover the pan with a lid, reduce heat to medium-low, and steam the dumplings for 5-7 minutes, or until the water has evaporated and the wrappers are translucent and cooked through.
4Remove the lid and increase heat to medium-high for 1 minute to re-crisp the bottoms if desired. Repeat with remaining dumplings, adding more oil as needed.

Serve

1Serve the spicy kimchi and pork dumplings immediately with the homemade chili oil dipping sauce on the side. Garnish with extra chopped scallions or toasted sesame seeds if desired.