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Pork and Kimchi Dumplings

Pork and Kimchi Dumplings


2 1/2 cups all-purpose flour, plus more for sprinkling
1 cup water
1 pound ground pork
3/4 cup chopped kimchi
1 tablespoon minced fresh ginger
1 large garlic clove, minced
1 large egg, lightly beaten
*2 green onion, minced
*1 tablespoon Sambal Oelek
1 teaspoon kosher salt
1/4 cup vegetable oil

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Dumpling Dipping Sauce:
3 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 teaspoon green onion, chopped
1 hot pepper, chopped

Put the flour in a medium bowl. Add the water in a steady stream, stirring until a raggy dough forms. Turn the dough out onto a work surface and knead until smooth, 5 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 15 minutes.

In a large bowl, knead the pork with the kimchi, ginger, garlic, egg and salt.

Line a baking sheet with wax paper and sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour.


*I skip making the dough and used wonton wrappers.

Spoon 1 tablespoon of the filling onto the center of each round. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.


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In a nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate. Cook the remaining dumplings and serve.

For the dipping sauce: Mix all ingredients in a small bowl and serve with the dumplings.

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*A Korean friend told me once that not all kimchi’s are good, you have to know where and what brand to buy. I got lucky I go to a small Asian store and the owner is Korean and she makes her own Kimchi, the best kimchi I have tried. My husband and I love pork and kimchi, so it was just fitting to make a pork and kimchi dumpling. It was a perfect combination. I added a few ingredients to it, I added green onion and sambal oelek to add more layers of flavor. I made my own dipping sauce. Feel free to make it your own and add some ingredients you like. enJOY!!!

Source: Food & Wine 2011 Annual Cookbook