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Kimchi Dumplings - Spice up your dumplings by adding kimchi to make juicy, plump and delicious dumplings that you just can't stop eating!!
I love all sorts of dumplings: boiled, steamed, and pot stickers. Just about any dumplings would make my stomach happy.
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) with kimchi and Korean sweet potato noodles. 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 potstickers 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 the beautiful shape you see on the pictures here.
Kimchi dumplings are super delicious and the recipe is easy to follow. Add some Korean flavors into your regular dumplings and enjoy!
Frequently Asked Questions
This recipe is only 259 calories per serving.
What To Serve With Kimchi Dumplings
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Kimchi Dumplings
Ingredients
- 1 pack dumpling wrappers, round-shaped
- oil , for pan-frying
For the Filling:
- 1 oz (500g) Korean dried sweet potato noodles
- 8 oz (230g) ground pork
- 2 oz (60g) kimchi, squeeze and discard the excess kimchi juice and then finely sliced
- 1 teaspoon ginger, grated
- 1 tablespoon scallion, chopped
- 2 tablespoons soy sauce
- 1 teaspoon rice wine
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1 pinch salt
Dipping Sauce:
- Chinese black vinegar , or Japanese ponzu for dipping
- Scallion, chopped
- Sesame seeds
Instructions
- Cook the sweet potato noodles according to the package instructions. Once cooked, rinse them with cold water, drain, and pat dry with paper towels. Roughly chop the noodles into short strands.
- Prepare the Dipping Sauce by combining all the ingredients in a small bowl. Set aside.
- Combine the chopped sweet potato noodles with the remaining filling ingredients. Stir well until the filling is sticky and thoroughly mixed.
- To assemble the dumplings, place a piece of the wrapper in your palm and spoon 1/2 heaping tablespoon of filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small bowl of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape, then pinch to create about 5-6 pleats.
- Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to prevent them from sticking to the bottom of the plate. Repeat the steps above until the filling is used up.
- Heat some oil in a small skillet or pan over low to medium heat. Arrange 8 dumplings in the skillet or pan and pan-fry until the bottoms turn light brown, about 2 to 3 minutes. Turn them over and pan-fry the other side until light brown, covering the skillet or pan with a lid while cooking. Repeat this process until all dumplings are cooked. Serve the dumplings warm with the Dipping Sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing. It looks delicious. I can’t wait to try it.
Thank you for sharing!
Hi, love your yummy recipes. My wife loves your cooking style & me too. Thanks for sharing this recipe.
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Irresistible appeal of this dish, I wish my husband made this dish for me, lol
Lol, print out the kimchi dumplings recipe for him.
Yummy and testy post and food too, thank you such a nice sharing.
This food actually looks healthy and tasty. Maybe i will give it a try
Sure, try it!! :)
i love food and really foody people are the best people in te world
Yummy, best post on food, enjoying on this post thank you.