Last week, I was craving for some dumplings and decided to make some kimchi dumplings, using the leftover kimchi in my fridge. Oh boy, what a great combination by combining the traditional filling (I used ground pork and some chopped shrimp) with kimchi. The dumplings were delicious as always, but with a tint of spiciness from the kimchi…so scrumptious, addictive and I couldn’t stop eating them.
For the dumplings, I made them pot stickers style. First, I make the dumplings using store-bought dumpling wrappers and then slowly fill each wrapper with the filling, then fold and pleat them into a nice Chinese ingot shape, like below.
I then pan-fried the dumplings until both sides of the dumplings turn light brown, and then added some water, covered the pan, and steamed them. Before serving, I pan-fried them a little bit more to crisp up both sides of the wrapper. They are great to share with friends and family and I usually make a big batch and have a dumpling party.
Kimchi dumplings are super delicious and the recipe is easy to follow. Add some Korean flavors into your regular dumplings and you will be make them even better. Enjoy!