Classic Korean Pork Dumplings are a tasty and satisfying dish that brings rich flavors and a delightful texture. These dumplings are filled with seasoned pork and vegetables, then wrapped in a soft dough that’s both chewy and comforting. Whether served as an appetizer or a main dish, they’re perfect for sharing with family and friends.
Simple Ingredients, Big Taste
What makes these dumplings stand out is their simple yet flavorful filling. Ground pork, garlic, ginger, green onions, and a few seasonings come together to create a delicious mix. The filling is wrapped in dumpling wrappers, making each bite juicy and savory. It’s a simple recipe that packs a punch.
Perfect for Any Occasion
Classic Korean Pork Dumplings are a versatile dish that works well for any meal. They can be steamed, fried, or boiled, depending on your preference. Whether you’re hosting a dinner party, looking for an easy weeknight meal, or just craving comfort food, these dumplings fit the bill.
Homemade and Better Than Takeout
Making these dumplings at home is not only rewarding but also ensures that you get the freshest flavors. With this recipe, you can skip the takeout and create your own authentic dumplings that are better than what you’d find at a restaurant. Plus, they’re easy to freeze, so you can enjoy them later whenever you like.
Table of Contents
Chef’s Notes- Classic Korean Pork Dumplings
- Proper Wrapping Technique: To ensure your dumplings stay sealed, make sure to wet the edges of the mandu wrappers with a small amount of water before pinching them together. This helps them stick better and prevents them from opening while cooking.
- Filling Consistency: The filling should be moist but not watery. If the mixture is too wet, add a tablespoon of cornstarch to bind the ingredients better and avoid soggy dumplings. This also helps when freezing the dumplings.
- Flavor Boost: For extra flavor, consider adding a teaspoon of sesame seeds to the filling or sprinkling them on top of the finished dumplings before serving. This adds a subtle nuttiness and a touch of crunch.
- Optimal Cooking: When frying, don’t overcrowd the pan. This allows each dumpling to crisp up evenly. Use medium heat to prevent burning the bottoms while ensuring the insides cook through.
- Tofu Tip: For the firm tofu, make sure to press it thoroughly to remove excess moisture before crumbling it into the filling. This helps keep the texture of the dumplings intact and prevents a soggy filling.
- Customize Fillings: Feel free to customize the fillings with different vegetables like finely chopped cabbage, mushrooms, or carrots for added texture and flavor. Experiment with adding different spices or even kimchi for an extra zing!
- Freezing Tip: To prevent the dumplings from sticking together when freezing, freeze them in a single layer on a baking sheet until solid before transferring them to a freezer-safe bag or container. This will help them stay separate.
Classic Korean Pork Dumplings
4
dumplings30
minutes15
minutes300
kcal45
minutesDive into the delightful world of Korean cuisine with these Classic Pork Dumplings! Perfect for family gatherings or meal prepping, this recipe offers a savory blend of flavors that’s both satisfying and versatile. Whether you steam, fry, or add them to a hearty soup, these mandu are sure to become a favorite in your household. Crafted with fresh ingredients and authentic techniques, this dish brings the warmth and richness of Korea right to your table. Get ready to impress your loved ones with homemade dumplings that are as delicious as they are easy to prepare!
Ingredients
- For the Filling
1 pound ground pork shoulder
4 cloves garlic finely chopped
1 tsp fresh ginger grated
1 tbsp soy sauce
1 tsp cracked black pepper
1 tsp toasted sesame oil
- Vegetables Add-ins
1 pound zucchini julienned into thin strips
1 medium onion (about 5 ounces), finely diced
1 ounce sweet potato starch noodles soaked and chopped
4 ounces Asian chives sliced
14 ounces mung bean sprouts rinsed and drained
1 pound firm tofu crumbled
- To Assemble
20 mandu wrappers
1 tsp kosher salt
1 tsp vegetable oil
- Alternative Ingredients:
Ground Pork Shoulder: Can substitute with ground beef or ground chicken for different flavor profiles.
Mandu Wrappers: Rice paper or wonton wrappers can be used as a gluten-free alternative.
Toasted Sesame Oil: Use regular sesame oil if toasted is unavailable though it will slightly alter the flavor.
Soy Sauce: Tamari can replace soy sauce for a gluten-free option.
Firm Tofu: For a vegan version ensure it’s pressed well to remove excess moisture.
Directions
- Prepare the Pork Mixture: Begin by heating a nonstick skillet over medium-high heat. Add the ground pork shoulder and sauté for about 1 minute, breaking it apart with a wooden spoon. Incorporate the chopped garlic and grated ginger, stirring continuously to blend the flavors evenly.
- Season the Filling: Pour in the soy sauce and sprinkle the ground black pepper over the pork. Continue to cook the skillet mixture for an additional 3 to 4 minutes, ensuring the pork is fully cooked and well-seasoned. Once done, remove the skillet from heat and stir in the toasted sesame oil. Transfer the seasoned pork to a large mixing bowl to cool slightly.
- Combine Vegetables and Tofu: In the same bowl containing the pork, add the julienned zucchini, diced onion, soaked sweet potato noodles, sliced Asian chives, mung bean sprouts, and crumbled firm tofu. Gently mix all ingredients together until well combined, ensuring an even distribution of flavors throughout the filling.
- Assemble the Dumplings: Lay out a mandu wrapper on a clean surface. Place a generous teaspoon of the filling in the center of the wrapper. Fold the wrapper in half, sealing the edges by pinching them firmly together. Repeat this process until all dumplings are assembled, arranging them on a lightly oiled baking sheet if not cooking immediately.
- Cook the Dumplings: You have multiple options for cooking: Steaming: Place the dumplings in a steamer basket and steam for 10 minutes until the wrappers are translucent and the filling is heated through. Frying: Heat a nonstick pan with a teaspoon of vegetable oil over medium heat. Add dumplings in a single layer and fry until the bottoms are golden brown, then add a splash of water, cover, and let them steam until fully cooked. Soup: Add frozen or fresh dumplings directly into a simmering broth and cook until they float to the top and are heated through, usually about 5 minutes.
Equipment
- Nonstick Pan
- mixing bowls
- Chef’s Knife
- Cutting Board
- measuring cups and spoons
- colander
Nutrition Facts
- Calories: 300kcal
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 600mg
- Potassium: 350mg
- Carbohydrates: 25g
- Fiber: 3g
- Sugar: 2g
- Protein: 20g
- Vitamin A: 15IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 15mg
FAQ- Classic Korean Pork Dumplings
Can I make these dumplings ahead of time?
Yes! You can prepare and freeze the dumplings for later use. After assembling, place them on a parchment-lined baking sheet and freeze them until solid. Then transfer them to a freezer-safe bag. When ready to cook, you can cook them directly from frozen (add a few extra minutes to the cooking time).
What is the best way to cook these dumplings?
You can steam, fry, or add them to soup. Steaming gives you a soft, delicate wrapper. Frying will give them a crispy bottom and a tender interior. Adding them to a broth creates a comforting soup-style dish. Choose your method based on your texture preference.
Can I make these dumplings vegetarian?
Absolutely! Substitute the ground pork with crumbled tofu or a mix of finely chopped mushrooms and other vegetables like napa cabbage or carrots. You can also add a bit of plant-based protein like tempeh for added texture.
How do I keep the dumpling wrappers from breaking?
When assembling, be careful not to overfill the dumplings, as too much filling can cause the wrappers to tear. Additionally, sealing the edges properly with a little water will help prevent leakage during cooking.
What should I serve with these Korean pork dumplings?
These dumplings pair beautifully with a light dipping sauce made from soy sauce, vinegar, and chili oil. They also go well with steamed vegetables, a simple salad, or even a bowl of hot soup to complement the dumplings.
