Juicy Kimchi and Pork Dumplings: A Hearty Recipe for Special Holidays
Hearty Kimchi and Pork Dumplings for the Grand Holiday of Chuseok
Dumplings are love! To celebrate the grand holiday of Chuseok, let’s embark on a dumpling-making mission! We’re packing these dumplings generously with plenty of kimchi and meat for an explosion of flavor. Get ready for our ultimate tips and tricks for making delicious kimchi and pork dumplings!
Kimchi and Pork Dumpling Filling Ingredients- 450g minced beef
- 450g minced pork
- 2 heads of napa cabbage kimchi
- 2 blocks of firm tofu (approx. 600g)
- 1 bunch of green onions or scallions
- 2 bags of bean sprouts (approx. 400g)
- 1 egg
- 4 packs of dumpling wrappers (or desired amount)
- A little all-purpose flour or pastry flour (for sealing wrappers)
Dumpling Filling Seasoning- 2 Tbsp minced garlic
- A little salt or soy sauce (to taste)
- A pinch of black pepper
- 1 Tbsp cooking wine or mirin (to remove pork odor, optional)
Perfect Dipping Sauce for Dumplings- 3 Tbsp soy sauce
- 3 Tbsp vinegar
- 2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp maple syrup or corn syrup (for sweetness, adjust to taste)
- 1 Tbsp water
- A little sesame seeds
- 2 Tbsp minced garlic
- A little salt or soy sauce (to taste)
- A pinch of black pepper
- 1 Tbsp cooking wine or mirin (to remove pork odor, optional)
Perfect Dipping Sauce for Dumplings- 3 Tbsp soy sauce
- 3 Tbsp vinegar
- 2 Tbsp red pepper flakes (gochugaru)
- 1/2 Tbsp maple syrup or corn syrup (for sweetness, adjust to taste)
- 1 Tbsp water
- A little sesame seeds
Cooking Instructions
Step 1
First, let’s prepare the heart of these delicious dumplings: the meat filling. In a mixing bowl, combine 450g of minced beef and 450g of minced pork. Add 2 tablespoons of minced garlic, a pinch of salt and pepper, and 1 tablespoon of cooking wine or mirin to help tenderize the meat and remove any pork odor. (Note: ‘Matseonsaeng’ from the original recipe, a type of Korean seasoning, has been interpreted as optional flavor enhancer and replaced with cooking wine for broader accessibility.) Gently mix everything together with your hands until well combined.
Step 2
Heat a pan over medium heat and add the seasoned meat. As the meat cooks, it will release fat. Use paper towels to carefully dab away excess grease. This step is crucial for a non-greasy, clean-tasting filling. Break up any clumps of meat as it cooks.
Step 3
Once the meat is cooked, transfer it to a large mixing bowl to cool down. It’s important to let the meat cool before adding other ingredients like the egg, as hot meat can cook the egg prematurely. It doesn’t need to be completely cold, but it should no longer be steaming.
Step 4
Finely chop 1 bunch of green onions or scallions. The finer the chop, the more evenly distributed the flavor will be in the filling and the softer the dumpling texture.
Step 5
Prepare the tofu by draining it thoroughly. You can crumble the 2 blocks of tofu with your hands or a fork. For best results, wrap the crumbled tofu in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. This prevents the filling from becoming watery.
Step 6
Blanch the 2 bags of bean sprouts in boiling water with a pinch of salt for about 1-2 minutes. Immediately rinse them under cold water to stop the cooking process and drain them thoroughly. Squeeze out any remaining water by hand or using a towel. Finely chop the blanched and squeezed bean sprouts and add them to the mixing bowl.
Step 7
Prepare the kimchi by finely chopping 2 heads of well-fermented napa cabbage kimchi. Squeeze out as much liquid as you can from the chopped kimchi. Slightly acidic, well-fermented kimchi tends to yield the best flavor in dumplings.
Step 8
Now it’s time to combine all the filling ingredients. Add the cooled cooked meat, chopped green onions, drained tofu, blanched bean sprouts, and chopped kimchi to the mixing bowl. Crack in 1 egg. Gently mix everything together using your hands, as if you’re kneading it, until all the ingredients are evenly distributed and well incorporated.
Step 9
Your delicious kimchi and pork dumpling filling is now ready! Taste a small portion and adjust seasoning with a little more salt or soy sauce if needed.
Step 10
Let’s get ready to wrap the dumplings. Have your dumpling wrappers ready. Lightly dampen the edges of each wrapper with water – this acts like glue to seal them shut. Have a small bowl of flour or pastry flour ready for dusting your work surface and hands if the wrappers become sticky.
Step 11
Place a generous spoonful of the filling onto the center of a dumpling wrapper. Be careful not to overfill, as this can make them difficult to seal and prone to breaking during cooking. Fold the wrapper in half and pleat the edges to create a secure seal. You can shape them in any way you like!
Step 12
And there you have it! Beautifully shaped kimchi and pork dumplings, ready for steaming.
Step 13
Line a steamer basket with damp cheesecloth or parchment paper, and arrange the dumplings, ensuring they don’t touch each other. Steam over high heat for about 10-15 minutes, or until the wrappers become slightly translucent and the filling is cooked through.
Step 14
While the dumplings are steaming, prepare the dipping sauce. In a small bowl, whisk together 3 tablespoons of soy sauce, 3 tablespoons of vinegar, 2 tablespoons of gochugaru (Korean red pepper flakes), 1/2 tablespoon of maple syrup or corn syrup (adjust sweetness to your preference), and 1 tablespoon of water. Sprinkle with sesame seeds just before serving.
Step 15
Arrange the perfectly steamed kimchi and pork dumplings on a serving platter. The steam rising from the hot dumplings is sure to whet your appetite.
Step 16
Dip a hot dumpling generously into the prepared sauce and take a bite. Savor the burst of flavors – the savory meat, the tangy kimchi, and the perfectly balanced sauce. Yum!
Step 17
Look at how packed these dumplings are with filling! They say ‘eating deliciously means zero calories,’ so indulge as much as you like! Make your special occasions even more memorable with these homemade kimchi and pork dumplings, filled with love and flavor.
