dinner · dairy-free
Pork and kimchi dumplings
Juicy pork, kimchi and tofu dumplings, pan-fried then steamed for crisp bottoms.
- Time
- 60min
- Steps
- 5
Ingredients
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Allergens
Contains wheat, soy and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Mix the pork, kimchi, tofu, scallions, ginger, soy and sesame oil.
-
2
Place a teaspoon of filling on each wrapper, wet the edge and pleat or fold shut.
-
3
Fry in oil in a nonstick pan until the bottoms are golden, 2 minutes.
-
4
Add the water, cover and steam 6 minutes, until the filling reaches 71°C (160°F), then uncover until the water evaporates.
-
5
Serve with soy and vinegar.
