Here is a smart way to use the leftover kimchi to create deliciously juicy, plump dumplings. Ground pork and sweet potato noodles make the delectable filling for these dumplings while the Ponzu, scallions and sesame seeds make the melt-in-your-mouth dipping sauce. Smart Recipes, Asian Recipes, Pork Recipes, Recipes Pork Asian Kimchi Dumplings Kimchi Dumplings Recipe | CHEFBear.net PT30M Serves 8 12 Ounces Dumpling Wrappers 1/8 Cup Sesame Seeds 1/2 Cup Ponzu Soy Sauce 4 Ounces Korean Dried Sweet Potato Noodles 1/2 Pound Ground Pork 1/4 Cup Kimchi 1 Teaspoon Fresh Ginger 1/8 Cup Scallions 2 Tablespoons Soy Sauce 1 Teaspoon Rice Wine 1/2 Teaspoon Sesame Oil 1/4 Teaspoon Salt & Ground White Pepper Cook the sweet potato noodles according to the package’s directions. After cooking, rinse under cold water and drain well. With paper towels, pat dry the noodles and then, chop them roughly into short pieces. In a bowl, mix together the desired amount of chopped scallion, ponzu and sesame seeds. Set aside. In another bowl, combine sweet potato noodle pieces, pork, kimchi, scallion, ginger, soy sauce, sesame oil, wine, salt, and white pepper and mix until well combined. Arrange a piece of the wrapper on your palm and place about 1/2 heaping tablespoon of filling mixture onto the center of the wrapper. With the wet finger, moisten the outer edges of the wrapper. Fold dumpling to form a half-moon shape. Pinch the edges to seal filling tightly. In a wok, heat peanut oil over medium heat, place 8 dumplings and pan-fry for 2-3 minutes per side or until light brown. Repeat with remaining dumplings. Serve dumplings with dumpling sauce.

Kimchi Dumplings

Kimchi Dumplings Recipe


Here is a smart way to use the leftover kimchi to create deliciously juicy, plump dumplings. Ground pork and sweet potato noodles make the delectable filling for these dumplings while the Ponzu, scallions and sesame seeds make the melt-in-your-mouth dipping sauce.

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Recipe Information

Flavor Profile

Asian

Protein

Pork

Category

Side Dishes

Serves

8

Total Time

30 Minutes

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Ingredients

      • 12 Ounces Dumpling Wrappers (Round-Shaped)
      • 1/8 Cup Sesame Seeds
      • 1/2 Cup Ponzu Soy Sauce
      • 4 Ounces Korean Dried Sweet Potato Noodles
      • 1/2 Pound Ground Pork
      • 1/4 Cup Kimchi (Squeezed Excess Juice & Sliced Finely)
      • 1 Teaspoon Fresh Ginger (Grated)
      • 1/8 Cup Scallions (Chopped)
      • 2 Tablespoons Soy Sauce
      • 1 Teaspoon Rice Wine
      • 1/2 Teaspoon Sesame Oil
      • 1/4 Teaspoon Salt & Ground White Pepper

Directions

  1. Cook the sweet potato noodles according to the package’s directions. After cooking, rinse under cold water and drain well. With paper towels, pat dry the noodles and then, chop them roughly into short pieces.
  2. In a bowl, mix together the desired amount of chopped scallion, ponzu and sesame seeds. Set aside.
  3. In another bowl, combine sweet potato noodle pieces, pork, kimchi, scallion, ginger, soy sauce, sesame oil, wine, salt, and white pepper and mix until well combined.
  4. Arrange a piece of the wrapper on your palm and place about 1/2 heaping tablespoon of filling mixture onto the center of the wrapper. With the wet finger, moisten the outer edges of the wrapper. Fold dumpling to form a half-moon shape. Pinch the edges to seal filling tightly.
  5. In a wok, heat peanut oil over medium heat, place 8 dumplings and pan-fry for 2-3 minutes per side or until light brown. Repeat with remaining dumplings.
  6. Serve dumplings with dumpling sauce.



Nutrition & Cost Facts

Calories

275.0 kcal

Carbs

38.0 g

Fat

8.0 g

Protein

11.0 g

Cost Per Serving

$0.98

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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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