Kimchi Cabbage Dumplings
Tested & Approved
by Sophie Lane
There's something magical about the moment you bite into a hot dumpling and get that perfect hit of tangy, spicy kimchi mingled with savory pork and garlic. This kimchi cabbage dumplings recipe turns a jar of fermented kimchi into a dish that tastes like it came straight from your favorite dumpling house.
Published: August 4, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintKimchi Cabbage Dumplings
Crispy pan-fried dumplings packed with spicy kimchi, tender napa cabbage, and savory ground pork.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Method: Pan-Fried and Steamed
- Cuisine: Korean-American
Ingredients
- 1 cup kimchi, finely chopped, juice reserved
- 1 cup napa cabbage, finely chopped and salted
- 1/2 lb ground pork
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 green onions, finely sliced
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 egg, beaten
- 40 round dumpling wrappers
- 2 tbsp vegetable oil, for frying
- 1/2 cup water, for steaming
- Soy sauce, rice vinegar, and chili oil, for dipping
Instructions
- Salt the chopped napa cabbage and let it sit for 10 minutes, then squeeze out excess liquid.
- In a large bowl, combine kimchi, cabbage, ground pork, garlic, ginger, green onions, soy sauce, sesame oil, sugar, pepper, and egg. Mix until well combined.
- Place a heaping teaspoon of filling in the center of each dumpling wrapper.
- Wet the edges with water, fold in half, and pleat to seal tightly.
- Heat vegetable oil in a nonstick skillet over medium-high heat. Arrange dumplings flat-side down and cook until bottoms are golden, about 2 minutes.
- Carefully pour in water, cover immediately, and steam for 5 minutes until wrappers are translucent.
- Remove the lid and cook uncovered for 1-2 minutes to crisp the bottoms again.
- Serve hot with a dipping sauce of soy sauce, rice vinegar, and chili oil.
Notes
These dumplings freeze well before cooking; freeze in a single layer on a tray, then transfer to a bag and cook straight from frozen, adding a few extra minutes to the steaming step.
Frequently Asked Questions
What makes this cabbage dumplings recipe different from regular dumplings?
This cabbage dumplings recipe uses tangy, fermented kimchi alongside fresh napa cabbage, giving the filling a spicy, umami-rich depth that classic plain cabbage dumplings don't have.
Can I make this cabbage dumplings recipe vegetarian?
Yes, simply swap the ground pork for crumbled firm tofu or finely chopped mushrooms, and use a vegetarian kimchi to keep the dish fully plant-based.
How do I keep the dumplings from sticking together?
Dust a baking sheet or plate with cornstarch before placing formed dumplings on it, and avoid letting them touch until they're cooked or frozen solid.
Can I bake these dumplings instead of pan-frying?
Yes, brush the dumplings with oil and bake at 425°F for about 15-18 minutes, flipping halfway, though the texture will be less crispy than the pan-fried method.
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