These kimchi pork dumplings are hand-folded bites filled with a savory mix of ground pork, kimchi, shiitake mushrooms, and sweet potato noodles. Each dumpling is carefully shaped into a round, sealed pocket and cooked until tender and juicy. Served with a tangy, slightly spicy soy-vinegar dipping sauce, they make a perfect appetizer, snack, or party-ready dish. The dumplings can also be made ahead and frozen, keeping them convenient for quick meals or entertaining.

Quick Info

⏱️ 60 min • 🍽️ 30 servings

Nutrition

46 cal • 2g protein • 3g carbs • 2g fat

Tags

[Dairy-Free] • [Appetizers] • [Dinner] • [Lunch] • [Snacks] • [Asian]

Ingredients

• 1 teaspoon vegetable oil
• 8 ounces ground pork
• 2 tablespoons toasted sesame oil
• 1 tablespoon soy sauce
• 2 teaspoons minced fresh ginger
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 3 garlic cloves, minced
• 4 ounces dangmyeon (sweet potato starch noodles) (from 1 [8-ounce] pkg.)
• 1½ cups minced white onion
• 1½ cups minced green onions
• 1 cup minced fresh shiitake mushrooms
• 1 cup kimchi, chopped into ½-inch pieces
• ⅓ cup crumbled medium-firm tofu
• 1 (360-gram) package round dumpling wrappers
• All-purpose flour, for work surface
• Cold water, as needed
• 6 cups water, plus more as needed
• ¼ cup soy sauce
• ¼ cup unseasoned rice vinegar
• 2 tablespoons honey
• ½ teaspoon gochugaru (Korean chili flakes)
• ½ teaspoon minced garlic
• ½ teaspoon toasted sesame seeds
• ½ teaspoon toasted sesame oil
• ½ teaspoon finely chopped green onion

Instructions Preview

1. Make the dumplings: Heat the vegetable oil…
2. Bring a medium pot of water to a boil over…
3. Place the cooked pork mixture, cooked dang…

…and 6 more steps

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Recipe by: Joelle Park, Raquel Alessi • From: Tasty