Kimchi Pork Dumplings

Here is another delicious dumpling recipe! These are filled with kimchi for a tangy, spicy, flavorful bite. I tried to get more creative with my dumpling folding skills to make these beauties. Unfortunately, they did not hold up too well when I cooked them, but they still tasted delicious. For these dumplings I combined a pan fried and steamed technique to get a crunch bottom, golden with color but keep the wrapper soft. These might be my favorite dumplings yet – the kimchi really adds a depth of flavor and texture. I am not a big fan of kimchi on its own, but in these dumplings I can’t get enough! I haven’t made dumplings in years, as evident by my last dumpling post – but it unleashed something inside me and now I cannot get enough of them. So be prepared for more dumpling recipes to come.

Dumpling Filling:

1 Lb Ground Pork
5 Green Onions, Diced
1 Cup Kimchi, Diced
1 Tbsp Minced Ginger
1 Tbsp Minced Garlic
1 Tbsp Miso
1 Tbsp Rice Vinegar
1/2 Tbsp Fish Sauce

For the Sauce:

3 Tbsp Chili Onion Crunch (from Trader Joe’s)
1/3 Cup Soy Sauce
1 Tbsp Miso Paste
2 Tbsp Rice Vinegar
1 Tbsp Minced Ginger
1 Tbsp Minced Garlic

Wonton Wrappers
Oil

To Make:

In a large bowl, combine the ground pork, green onions, kimchi, ginger, garlic, miso, rice vinegar and fish sauce and mix well.
Form the pork mixture in to 1-2 tbsp balls and set aside on a plate.
Grab a small bowl of water to have handy to seal the dumpling. *Feel free to seal them in a different style than I have done in the photos!
Take a wonton wrapper and place a pork ball in the center.
Dip your finger in the water, and trace along the outside edge of the dumpling wrapper.
Take one corner and fold it over the pork to form a triangle and pinch closed.
Taking one end, bring it in the the center and do the same with the other end, forming a little pocket. Seal all the edges and set aside.
Repeat steps 4-7 until all the filling has been used.
Heat a large pan over medium heat and add in 2 tbsp of oil.
Once the oil is hot, place a single layer of dumping in the pan and make sure to not overcrowd them. Cover with a lid and allow to cook for 8-10 minutes. This will crisp up the bottom and cook the inside. *you may need to do this step in batches to prevent overcrowding. Add 1 tbsp oil each time you cook a new batch of dumplings.
While the dumplings are cooking, mix together the sauce in a small bowl. Add the chili crunch oil, soy sauce, miso paste, rice vinegar, ginger and garlic and whisk until combined.
Once all of dumplings are cooked, add the sauce to the pan, along with any dumplings you may have cooked and set aside.
Toss the dumplings in the sauce for 2-3 minutes to heat.
Remove and serve with soy sauce for more dipping!