Kimchi Pork Dumplings

These kimchi pork dumplings are hand-folded bites filled with a savory mix of ground pork, kimchi, shiitake mushrooms, and sweet potato noodles. Each dumpling is carefully shaped into a round, sealed pocket and cooked until tender and juicy. Served with a tangy, slightly spicy soy-vinegar dipping sauce, they make a perfect appetizer, snack, or party-ready dish. The dumplings can also be made ahead and frozen, keeping them convenient for quick meals or entertaining.

Instructions

1. 1

   Make the dumplings: Heat the vegetable oil in a medium skillet over medium-high heat. Add the pork, and cook for about 7 minutes, or until the meat is no longer pink, stirring and breaking up the meat as it browns. Transfer the pork to a bowl. Add the sesame oil, soy sauce, ginger, black pepper, salt, and garlic to the pork, and stir until well combined. Set the mixture aside,and let cool for 5 minutes.

2. 2

   Bring a medium pot of water to a boil over high heat. Stir in the dangmyeon. Cook for about 6 minutes, or until tender but chewy. Drain and rinse with cold water. Chop into ½-inch pieces, and set aside.

3. 3

   Place the cooked pork mixture, cooked dangmyeon, white onion, green onions, mushrooms, kimchi, and tofu in a large bowl. Stir together using a spatula until well combined.

4. 4

   Place 1 dumpling wrapper on a work surface dusted with flour. Place 2 tablespoons of the pork filling in the center of the wrapper. Dip 1 finger in a small bowl of water, and wet the edges of the dumpling wrapper with water. Fold the wrapper over into a half-moon shape, and pinch the edges all around to completely seal. To finish shaping, bring the sealed bottom ends of the half-moon shape together to form a round ring; overlap 1 end with the other, and pinch firmly to seal. Place the completed dumpling on a flour-dusted work surface to prevent sticking. Repeat this process to make 30 dumplings total. (To freeze the assembled dumplings to cook later, place the uncooked dumplings in a single layer on a parchment paper-lined baking sheet; do not let them touch. Freeze for 2–3 hours, until solid. Transfer to a freezer-safe bag or container. Store in the freezer for up to 3 months. When ready to use, boil directly from frozen, adding 3 minutes to the final cook time.)

5. 5

   Fill a 12-quart pot with the 6 cups water, and bring to a rolling boil over high heat. Gently lower 10 dumplings at a time into the boiling water. Stir the water gently to prevent the dumplings from sticking. Let the water return to a boil. Add ½ cup cold water to the pot to reduce the temperature. Let the water return to a boil. Add a final ¼ cup cold water. Continue cooking until the dumplings float to the surface, 1–2 minutes. Using a slotted spoon, remove the cooked dumplings, and set aside.

6. 6

   Make the dipping sauce: Whisk together the soy sauce, vinegar, honey, gochugaru, garlic, sesame seeds, sesame oil, and green onion in a small bowl until the honey dissolves and the mixture is smooth.

7. 7

   Serve the warm dumplings with the dipping sauce.

8. 8

   The cooked dumplings can be stored in an airtight container in the refrigerator for up to 4 days. To freeze the cooked dumplings, arrange them on a parchment paper-lined baking sheet in a single layer, making sure they do not touch. Place in the freezer for at least 4 hours or up to 12 hours, until the dumplings are completely frozen. Transfer the frozen dumplings to a freezer-safe bag or airtight container; squeeze out as much air as possible before sealing. Store in the freezer for up to 3 months. To reheat from frozen, cook in boiling water for 3–5 minutes.

9. 9

   Enjoy!

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