Kimchi Dumplings

4.96 from 23 votes

These homemade kimchi dumplings come together in 30 minutes with tangy kimchi, savory pork, and chewy sweet potato noodles wrapped in soft dumpling skins. Pan-fried until golden and crispy, they’re easy, delicious, and perfect for sharing. Serve with a simple dipping sauce, and they’ll be gone in no time!

Prep Time20

Cook Time10

Total Time30

Course: Dumplings

Cuisine: Korean Recipes

Keyword: Kimchi Dumplings

Servings: people

Author: Bee Yinn Low

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.

Notes

I prefer ground pork with a nice 80/20 lean-to-fat ratio (or 70/30 if you want them extra juicy), but if you’re after a Halal-friendly alternative, ground chicken is a great choice. Just be sure to go with skinless, boneless chicken thighs for the most tender, flavorful dumplings!
I always make sure to squeeze out the extra liquid from the kimchi before adding it to the filling. This keeps the wrappers from getting soggy and helps everything hold together just right.
I know it’s tempting to add more filling, but I usually go for a heaping teaspoon per wrapper. Overfilling can make sealing tricky and increase the risk of them bursting while cooking. Keep it just right for the best results.

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