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Kimchi Cabbage Dumplings

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Crispy pan-fried dumplings packed with spicy kimchi, tender napa cabbage, and savory ground pork.

Ingredients

Scale
  • 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

  1. Salt the chopped napa cabbage and let it sit for 10 minutes, then squeeze out excess liquid.
  2. 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.
  3. Place a heaping teaspoon of filling in the center of each dumpling wrapper.
  4. Wet the edges with water, fold in half, and pleat to seal tightly.
  5. 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.
  6. Carefully pour in water, cover immediately, and steam for 5 minutes until wrappers are translucent.
  7. Remove the lid and cook uncovered for 1-2 minutes to crisp the bottoms again.
  8. 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.

Find it online: https://www.rapidrecipes.blog/kimchi-cabbage-dumplings/