Mom’s Homemade Pork Kimchi Dumplings
A Hearty and Delicious Pork Kimchi Dumpling Recipe – Perfect for the New Year!
As the New Year approaches, it’s the perfect time to make these comforting homemade pork kimchi dumplings. My family absolutely loves dumplings, and the joy of seeing them savor my cooking makes it all worthwhile, even when I’m not feeling my best. Thanks to my daughter’s thoughtful gift of a food dehydrator, preparing the dumpling filling was much easier this time, allowing me to control the moisture content perfectly. Although my arm was sore from making them, their delighted reactions made the effort feel worthwhile! I’ve made a smaller batch this time with the Lunar New Year coming up, so I can make a larger quantity then. These pork kimchi dumplings are the simplest to make, so why not usher in the New Year with a batch of these delicious dumplings? Wishing you a powerful start to your day! ♡
Dumpling Filling Ingredients- 439g minced beef
- 400g minced pork
- 2 Tbsp Cheongju (rice wine)
- 1 Tbsp Soju (Korean spirit)
- 2 Tbsp Mirin (sweet rice wine)
- 1/3 tsp salt
- A pinch of black pepper
- 2 Tbsp minced garlic
- 70 dumpling wrappers
- 3 handfuls bean sprouts
- 1 whole napa cabbage kimchi
- 1 handful glass noodles
- 3 eggs
- 1/3 block firm tofu
Dumpling Filling Seasoning- 1 tsp salt
- A pinch of black pepper
- Toasted sesame seeds
- Sesame oil
- 1 tsp salt
- A pinch of black pepper
- Toasted sesame seeds
- Sesame oil
Cooking Instructions
Step 1
In a bowl, combine the minced beef and pork. Add 2 Tbsp Cheongju, 1 Tbsp Soju, 2 Tbsp Mirin, 1/3 tsp salt, a pinch of black pepper, and 2 Tbsp minced garlic. Mix gently with your hands until well combined. This step helps to tenderize the meat and remove any gamey odors.
Step 2
Boil the glass noodles (1 handful) in water for about 7-8 minutes until they are chewy. Rinse the cooked noodles under cold water to stop the cooking process and drain them well. Cut the noodles into bite-sized pieces and set aside in a sieve to ensure all excess water is removed.
Step 3
Rinse the napa cabbage kimchi (1 whole) under running water a couple of times to remove excess spiciness and saltiness. Squeeze out as much water as possible, then finely chop the kimchi. Crumble the tofu (1/3 block), wrap it in a clean cloth or paper towel to squeeze out excess moisture, and then mix it with the chopped kimchi.
Step 4
Blanch the bean sprouts (3 handfuls) in boiling water with a pinch of salt for about 1 minute. Immediately rinse them under cold water to preserve their crispness. Squeeze out any remaining water thoroughly and then chop the bean sprouts finely. This technique ensures the dumplings have a pleasant crunch.
Step 5
Add the blanched and chopped bean sprouts, crumbled tofu, chopped kimchi, and cooked noodles to the bowl with the marinated meat. Season with 1 tsp salt, a pinch of black pepper, toasted sesame seeds, and sesame oil. Whisk the 3 eggs and add them to the mixture. Combine all ingredients thoroughly, mixing and lightly kneading until well incorporated to create the dumpling filling. Ensure the seasoning is evenly distributed.
Step 6
Place a portion of the prepared filling onto a dumpling wrapper. Fold and pleat the wrapper to seal the dumpling, creating your desired shape. 🥟 These dumplings can be steamed until cooked through or pan-fried until golden brown and crispy.