pork and kimchi dumplings
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A dumpling with some Korean flare - the kimchi adds a little bit of heat and a LOT of great flavor! We have added this one to our wonton noodle soup dumpling rotation and it fits right in. You can get kimchi at most Asian grocery stores. Makes a great appetizer fried or boiled and your guests will think your culinary skills are so exotic! Enjoy!
yield
6 -8 as appetizers, 4-5 in soup
prep time
1 Hr
cook time
5 Min
method
Stove Top
Ingredients For pork and kimchi dumplings
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1 lbground pork
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1 ckimchi - dinced fine
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1 tspfresh ginger - grated
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1/4 cscallions - diced fine
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1 tspsalt
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1/2 tspsugar
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1 1/2 tspsesame oil
How To Make pork and kimchi dumplings
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1Combine all ingredients except wonton wrappers and mix well - note you may need to use your fingers! :)
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2Refrigerate for about 1 hour to allow marinade to set
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3Place one wonton wrapper in front of you on a 'diamond' angle - so one of the points is pointing directly at you
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4Add a small dollop of the pork mixture (a bit bigger than a quarter) to the center of your wonton wrapper. Do not overfill or your wontons will be hard to seal properly
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5Dipping your index finger in water, trace the exposed edges of the wonton wrapper. This is what will make it stick together. Try not to get it too wet, just enough to moisten it.
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6Fold the edge of the wonton wrapper closest to you (that diamond point) over the dollop of shrimp and join it with the corresponding point on the other edge, pinching the wrapper together firmly
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7Using your index fingers, seal the edges of the wrapper on either side of the joined points, making a triangle 'pouch' . Avoid having air bubbles inside the wonton or it will rupture when boiled.
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8Turn the triangle pouch around so the center point is once again facing you
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9Moisten the top edge of the right point of the triangle, then gently bend the left and right points together firmly pinching the left point on top of the right.
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10Repeat until you have used all the shrimp mixture - about 30 dumplings
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11Cooking dumplings: - if Deep frying - cook in hot Vegetable or peanut oil for 4-5 mins or until golden brown - If Boiling - place the dumplings into boiling water (with a drizzle of sesame oil) for about 5 mins from fresh or 8-10 mins from Frozen. They float when fully cooked! - if Steaming - about 5-6 minutes from fresh or 10 mins from frozen
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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