Pork and Kimchi Potstickers
Some zesty kimchi can bring your typical dumplings to the next level and enhance the pork filling's savoriness. Get the recipe for Pork and Kimchi Potstickers ». Farideh Sadeghin
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Homemade dumplings take some work, but they’re worth the effort for a rich pork filling livened up with funky kimchi.

Featured in: Why Thanksgiving Now Means Potstickers

Pork and Kimchi Potstickers Pork and Kimchi Potstickers
Homemade dumplings take some work, but they're worth the effort for a rich pork filling livened up with funky kimchi.
Yield: makes 32 dumplings
Time: 1 hour, 30 minutes

For the Dumplings

  • 2 cups (10 oz.) all-purpose flour, plus more for dusting
  • 12 tsp. kosher salt
  • 34 cup boiling water
  • 8 oz. ground pork
  • 1 cup store-bought kimchi, finely chopped
  • 1 tbsp. soy sauce
  • 1 12 tsp. finely grated ginger
  • 1 12 tsp. toasted sesame oil
  • 1 12 tsp. Shaoxing rice wine
  • 1 12 tsp. sugar
  • 1 clove garlic, minced
  • 1 scallion, minced
  • 1 tbsp. cornstarch
  • 3 tbsp. vegetable oil

For the Dipping Sauce

  • 3 tbsp. Chinese black vinegar
  • 2 tsp. chile-garlic paste
  • 1 tsp. soy sauce
  • 12 tsp. toasted sesame oil
  • 12 tsp. sugar

Instructions

  1. Make the dough: Combine flour and salt in a large bowl; add water and, using a wooden spoon, mix until it just comes together. Transfer dough to a lightly floured work surface and knead until smooth. Transfer to a bowl and cover with plastic wrap; let sit at room temperature for at least 15 minutes.
  2. Make the filling: Combine pork, kimchi, soy sauce, ginger, sesame oil, rice wine, sugar, garlic, and scallion in a bowl and mix well; sprinkle the cornstarch over and mix again until combined. Cover with plastic wrap and marinate 30 minutes.
  3. Make the dipping sauce: Whisk vinegar, chile paste, soy sauce, sesame oil, and sugar in a bowl. Set aside.
  4. Divide dough into 4 balls. On a lightly floured surface, and working with one ball of dough at a time, roll dough into a 10-inch circle, about 18-inch thick. Using a 3-inch round cutter, cut out 8 circles. Transfer circles to a parchment paper-lined baking sheet and place parchment in between each layer of wrappers.
  5. Working with one wrapper at a time, put a tablespoon of pork filling onto a wrapper, fold wrapper in half, and seal it with water, or follow instructions for forming dumplings into the traditional pleated crescent shape. Transfer each dumpling to reserved baking sheet; cover with a kitchen towel.
  6. To cook the dumplings, heat 1 tablespoon oil in a large wok over medium-high heat; working in 3 batches, cook dumplings, turning as needed, until golden, about 2 minutes. Add 2 tablespoons water and cover; steam for 4 minutes, or until cooked through. Transfer to a baking sheet and keep warm. Serve warm with the dipping sauce.

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