Easy Kimchi and Mushroom Pork Dumplings

Everything you need to know about making dumplings, that it’s easier than you might think.

These Korean-style dumplings filled with a kimchi, shiitake mushrooms and pork are absolutely delicious. They are spicy, sweet and savoury – it’s the perfect balance of flavour.

Kimchi is a true expression of the complexity of umami, that elusive savoury fifth taste. This secret ingredient will take your dumplings to another level.

Easy kimchi and mushroom dumplings
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Easy kimchi and mushroom dumplings

Recipe by Leno RegushCourse: Dinner, Lunch, Snacks, Beer snack, Party foodCuisine: Asian, Korean, ModernDifficulty: Easy
Servings

4-6

servings
Prep time

1

hour 
Cooking time

20

minutes

These Korean-style dumplings filled with a kimchi, shiitake mushrooms and pork are absolutely delicious. They are spicy, sweet and savoury – it’s the perfect balance of flavour.

Ingredients
4-6 Serves

  • 500g pork mince

  • 100g fresh shiitake mushrooms

  • 1/2 cup Living Goodness Sum Yum Kimchi

  • 1 Tbsp ginger paste

  • 1 teaspoon garlic paste

  • 1/2 cup chopped chives

  • 1 Tbsp sesame oil

  • 3 Tbsp vegetable stock

  • 1 teaspoon salt

  • 1 package of dumpling wrappers (usually 60 in the pack)

  • vegetable oil for frying

  • Dipping sauce and chilli oil to serve

Directions

  • Blitz shiitake mushrooms and kimchi in a food processor until they are chunky crumbs, then transfer to the mixing bowl, add remaining ingredients and mix well.

  • Place 1 teaspoon of the filling in the middle of the dumpling wrapper. Moisten half the edge of the wrapper with water and fold the wrapper over and pinch it in the middle to seal it. Start pleating the edges towards the middle to completely seal the dumpling. Place the dumplings on a floured surface (or parchment paper) and keep it covered until you are ready to cook them.

  • If not cooking right away, freeze the dumplings on a floured baking sheet. Make sure none of the dumplings are touching or they will stick together. Once frozen, transfer the dumplings into freezer containers and freeze for up to three months.

  • Boiled Dumplings: Bring a large pot of water to a boil. Cook dumplings in batches of about 10 until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a platter, then drizzle with sesame oil and toss gently to prevent sticking. Serve hot with dipping sauce or chilli oil.

  • Fried Dumplings: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, add the boiled dumplings and arrange in a single layer; cook until they are golden brown and crispy. Serve hot with dipping sauce or chilli oil.

Recipe Video

Notes

  • For dipping sauce mix together in a small bowl: 2 tablespoons Chinese black vinegar, 2 tablespoons soy sauce, 1 teaspoon sesame oil. Dilute with water if the sauce is too salty.
 

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