Fiery Kimchi Pork Dumplings
Bold, tangy dumplings bursting with aged kimchi, seasoned pork, and glass noodles, wrapped in thin skins and steamed until the wrappers turn silky and translucent. The fermented kimchi brings a sour punch and umami depth that elevates these beyond ordinary dumplings into something addictively craveable.
Ingredients
- 1 1/2 cups well-aged kimchi, finely chopped and squeezed dry (reserve the brine)
- 1/2 lb ground pork
- 1/2 cup sweet potato glass noodles, soaked, cooked, drained, and chopped
- 1/2 block firm tofu (7 oz), crumbled and squeezed dry
+ 11 more ingredients
Instructions
Finely chop the aged kimchi and squeeze it firmly in a clean towel to extract as much liquid as possible. Save a tablespoon of the brine for the filling.
Cook the glass noodles in boiling water for 5 minutes until soft and translucent. Drain, rinse with cold water, and chop into short pieces with scissors.
Combine the ground pork, squeezed kimchi, chopped glass noodles, crumbled and dried tofu, green onions, garlic, soy sauce, sesame oil, gochugaru, kimchi brine, sugar, pepper, and beaten egg in a large bowl. Mix thoroughly with your hands until everything is evenly distributed.
Place a tablespoon of filling in the center of each wrapper. Moisten the edges with water, fold into a half-moon shape, and crimp the edges tightly by pleating. For a traditional mandu shape, bring the two pointed ends together and pinch to form a round bonnet shape.
To steam, line a steamer basket with parchment paper or cabbage leaves. Arrange the dumplings without touching and steam over rapidly boiling water for 12 to 14 minutes until the wrappers are translucent and the pork is cooked through.
Alternatively, pan-fry by heating oil in a skillet, crisping the bottoms for 3 minutes, then adding water and covering to steam for 6 minutes.
Mix soy sauce with rice vinegar and a sprinkle of sesame seeds for a simple dipping sauce. Serve the dumplings hot.
Nutrition Estimate
Per serving • Estimated by Blinner AI