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Pork and Kimchi Dumplings Recipe

Name: Pork and Kimchi Dumplings
Yield: 50
Ingredients: 2 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar; ¼ cup plus 2 Tbsp. soy sauce; 2½ tsp. sugar, divided; 1½ tsp. gochugaru or other mild red pepper flakes, divided; 1 16-oz. jar Napa cabbage kimchi; 1 lb. ground pork (not lean); 4 scallions, thinly sliced; 2 garlic cloves, grated; 1 2" piece ginger, peeled, finely grated; ¼ cup low-sodium chicken broth or water; 3 Tbsp. toasted sesame oil; 2 tsp. oyster sauce; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; ½ tsp. freshly ground white or black pepper; 50 fresh or frozen thawed gyoza or other round dumpling wrappers; 2 Tbsp. vegetable oil, divided

Bon Appétit

These little parcels have a juicy pork and kimchi filling, crispy bottoms, and the words “weekend cooking project” written all over them.

Ingredients

2 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar

¼ cup plus 2 Tbsp. soy sauce

2½ tsp. sugar, divided

1½ tsp. gochugaru or other mild red pepper flakes, divided

1 16-oz. jar Napa cabbage kimchi

1 lb. ground pork (not lean)

4 scallions, thinly sliced

2 garlic cloves, grated

1 2" piece ginger, peeled, finely grated

¼ cup low-sodium chicken broth or water

3 Tbsp. toasted sesame oil

2 tsp. oyster sauce

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. freshly ground white or black pepper

50 fresh or frozen thawed gyoza or other round dumpling wrappers

2 Tbsp. vegetable oil, divided

Method

Stir black vinegar, ¼ cup soy sauce, ½ tsp. sugar, and ½ tsp. gochugaru in a small bowl until sugar is dissolved; set dipping sauce aside.

Drain kimchi in a strainer set over a medium bowl in the sink. Wearing gloves, squeeze all juice out of kimchi; reserve kimchi juice for another use (it’s great in soups!). Chop kimchi and set aside (you should have about 1½ cups).

Using clean hands, mix pork, scallions, garlic, ginger, broth, sesame oil, oyster sauce, salt, white pepper, remaining 2 Tbsp. soy sauce, remaining 2 tsp. sugar, and remaining 1 tsp. gochugaru in a large bowl until well combined. Switch to a wooden spoon and mix, stirring in one direction, until a thin white film forms on the sides of bowl, about 4 minutes (this ensures the filling will hold together when spooned into wrappers and also doubles as your arm day workout.) (Alternatively, mix filling in a stand mixer fitted with the paddle attachment on low speed until a film forms on the sides of bowl.) Mix in reserved kimchi. Chill filling while you set up your dumpling wrapping station.

Line 2 rimmed baking sheets with parchment paper. Set wrappers on a small plate and loosely cover with a damp paper towel to prevent them from drying out while you are folding dumpings. Place a small bowl of water near your work surface.

You’re ready to wrap! Lay a wrapper flat in the palm of your nondominant hand. Spoon a heaping teaspoonful of filling into center of wrapper. Dip a finger of your dominant hand into bowl with water and moisten the half of wrapper nearest to you. Bring moistened wrapper half together with dry half to form a semicircle and pinch middle to seal. Working from one corner toward the middle, create 1 or 2 pleats along one edge of dumpling; repeat working from the opposite corner. Place dumpling on a prepared baking sheet so the pleated side is facing up and the dumpling has a flat bottom (this is the side that’s going to get maximum crisp!). Cover with a damp kitchen towel or a sheet of plastic wrap and repeat process with remaining wrappers and filling.

Pour 1 Tbsp. vegetable oil into a cold large nonstick skillet with a lid and swirl to coat bottom of pan. Arrange half of dumplings, flat side down, in a single layer in skillet, then carefully pour in enough water to cover bottom third of dumplings (about ½ cup). Cover skillet, place over medium-high heat, and bring to a simmer. Reduce heat to medium and simmer dumplings until water is almost completely absorbed, about 5 minutes. Uncover and cook until skillet is dry and bottoms of dumplings are deep golden brown and crisp, about 3 minutes. Transfer dumplings to a platter. Swirl remaining 1 Tbsp. vegetable oil into skillet and repeat cooking process with remaining dumplings (or freeze the rest for a rainy-day snack).

Serve dumplings hot with reserved dipping sauce alongside.

Do Ahead: Filling can be made 1 day ahead; cover and chill. Dumplings can be formed 2 months ahead; freeze in a single layer on a baking sheet until solid, then transfer to a resealable plastic bag. Cook dumplings from frozen as directed above.

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