Kimchi Dumplings are savory, a little tangy, and incredibly flavorful. These delicious Korean-inspired dumplings contain real kimchi and get seared and steamed to create the classic chewy top and crispy bottom that makes potstickers (dumplings) so good.

Making pork Kimchi potstickers takes an hour in total since you have to wrap each dumpling individually, but the time spent is well worth the end result. Make it a family affair and include your whole family in assembling and wrapping the Dumplings for faster preparation and kitchen fun! You’ll love these easy, tasty, and healthy homemade kimchi dumplings.

Why You'll Love these Kimchi Dumplings

• Authentic Korean flavors. Bring home a piece of your favorite Korean restaurant with these quick and easy kimchi dumplings! Authentic ingredients like kimchi, sesame oil, and rice wine make these kimchi pork dumplings truly restaurant-worthy.
• Healthy and delicious. The hearty ingredients in these dumplings include ground pork, onion, garlic, ginger, and the all-important kimchi. Kimchi is made from fermented cabbage and is probiotic-rich food – great for your gut and your taste buds!
• Better than store-bought dumplings. We’ve all been there – the dumplings on the outside of the freezer bag look much better than the actual result once you’ve cooked them. Skip the freezer aisle and make these pork dumplings with kimchi from scratch for a dish that will satisfy every time!

Ingredient Notes

To make these flavorful Pork Kimchi Dumplings, you will need the following ingredients (full measurements in recipe card below):

• ground pork - these dumplings are traditionally made with ground pork, but you can also try them with ground beef, ground chicken, ground turkey, or even tofu if necessary!
• kimchi - use whatever kind of kimchi you have – both homemade and store-bought will work fine for this recipe.
• yellow onion - if you don’t have any yellow onion on hand, you can use a sweet or white onion instead.
• garlic - fresh garlic is the best for flavor, but you can also use pre-minced garlic. Just use 1 teaspoon of minced garlic for each clove called for here.
• fresh ginger - the same goes for ginger – using fresh ginger will give these kimchi dumplings fresher flavor, but
• soy sauce - you can use low-sodium soy sauce, substitute with oyster sauce, or use coconut aminos to make the filling gluten free.
• rice wine - this is optional, for flavor.
• egg - the egg in this recipe acts as a binder to hold the filling together. You can mimic this with a mixture of cornstarch or flour and water to create a sticky paste that will bind the filling ingredients.
• sesame oil - sesame oil adds an earthy, nutty flavor to the dumplings, but you can omit it if you don’t like the taste of sesame.
• salt and pepper - for the pepper, feel free to use ground black pepper or white pepper for a more authentic flavor.
• dumpling wrappers - store-bought wrappers are great for convenient and time-saving dumplings, but you can make your own Homemade Dumpling Wrappers at home if you have the time.
• vegetable oil and water - for "steam-frying" if cooking these dumplings in the frying pan.
• black sesame seeds - optional, for garnish.
• green onions - optional, for garnish.

You will also need measuring cups and spoons, mixing bowls, tea towel, and a large skillet or cooking pot (depending on whether you are pan frying or boiling the dumplings).

How to Make the Best Kimchi Dumplings

First, make the filling.

1. Combine ingredients. In a large mixing bowl, add pork, kimchi, onion, garlic, ginger, soy sauce, rice wine, egg, sesame oil, salt, and pepper. Use a spatula to mix until evenly combined. You can also add all the ingredients in the bowl of a stand mixer or food processor and mix until evenly combined, about 1-2 minutes.
2. Marinate. Cover the bowl with plastic cling wrap and let the mixture marinate for at least 20 minutes (or overnight in the refrigerator) to soak in all the flavours.

Next, wrap the dumplings.

1. Moisten edges. Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it into the palm of your hand. Dip your finger into water and smear it along the edge of the wrapper.
2. Add filling. Transfer a tablespoon of filling into the centre.
3. Wrap dumplings. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.

4. Repeat. Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Finally, cook the dumplings.

You can pan-fry the dumplings or boil them.

How to pan fry dumplings (potstickers)

1. Fry the bottoms. Heat 1 tablespoon vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 1-2 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately ½-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown.
2. Add water to steam. Add ½ cup water into the pan to cover half of the dumplings' height (½-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
3. Absorb. Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
4. Repeat. Repeat the same steps for the rest of the dumplings.

How to boil dumplings

Add dumplings (in batches) in a large pot of boiling water and cook until they are floating, about 5-7 minutes. Drain well and serve.

How to Serve

Sprinkle some black sesame seeds and green onions on top and serve these Kimchi Dumplings with a side of vinegar or soy sauce for dipping.

These dumplings are delicious on their own or served as a complete meal with other Asian-inspired side dishes including:

• Chinese Garlic Cucumber Salad
• Steamed Rice
• Peanut Noodles
• Savory Chive Pancakes
• Steamed Scallion Buns
• Korean Beef Bulgogi

Storing and Freezing Instructions

How to Store

Once the kimchi dumplings have completely cooled to room temperature, transfer them to an airtight container and refrigerate for up to 5 days.

How to Reheat

Reheat cooked dumplings on the stovetop with a splash of water over medium-low heat until heated through.

How to Freeze Uncooked Dumplings / Make Ahead Instructions

You’ll love these kimchi dumplings the day you make them and weeks after — if you freeze them (uncooked). Line a large sheet pan with parchment paper, arrange the dumplings in a single layer so they’re not touching each other, and freeze for one hour until they become solid. Then, transfer the frozen dumplings to a freezer bag and freeze for up to 3 months.

How to Cook from Frozen

You can cook these kimchi gyoza straight from the freezer. Follow the same steps in this recipe, but when you cover and cook until the water has evaporated, then add another ¼ cup of water and cover. Keep cooking until water almost evaporates, about 5 more minutes.

More Chinese Dumpling Recipes

• 25 Best Dim Sum Recipes
• Pork Dumplings
• Beef Potstickers
• Egg and Chive Vegetarian Dumplings
• Chicken and Cilantro Wontons
• Spicy Chili Oil Wontons