Korean Pork Dumplings

Korean Pork Dumplings

When I first decided to make Korean Pork Dumplings, it was a chilly winter evening, and I was craving something warm and comforting. The idea of biting into a freshly steamed dumpling, filled with savory pork and a mix of tender vegetables, was too tempting to resist. I knew I had to try making these Korean Pork Dumplings from scratch, even though it seemed a bit daunting at first.

The Dumpling Making Process

The process of making Korean Pork Dumplings turned out to be a delightful journey. I started by preparing the pork filling, carefully seasoning it with garlic, ginger, soy sauce, and sesame oil. As the pork sizzled in the pan, filling my kitchen with a mouthwatering aroma, I couldn’t help but smile. The next step was to stir-fry the julienned zucchini and chopped onion, which added a fresh, crunchy texture to the dumplings.

Assembly and Freezing

Assembling the dumplings was a bit like crafting tiny, edible parcels of joy. I carefully spooned the filling onto the dumpling wrappers, folding and sealing each one with precision. Lining them up on a tray, I admired my handiwork before placing them in the freezer. The thought of having a stash of Korean Pork Dumplings ready to be cooked whenever I wanted was incredibly satisfying.

Enjoying the Final Product

Finally, the moment of truth arrived. I cooked a batch of dumplings, opting to steam them for that soft, chewy texture I love. Paired with a tangy dipping sauce, each bite was a perfect blend of flavors and textures. As I enjoyed my homemade Korean Pork Dumplings, I realized that the effort was well worth it. These dumplings weren’t just food; they were a cozy, comforting experience that I could share with my loved ones.

Chef’s Notes- Korean Pork Dumplings

• Water Control: Squeezing out excess water from vegetables, tofu, and sprouts is crucial for achieving a firm filling. Too much moisture can lead to soggy dumplings that might not hold their shape during cooking.
• Filling Consistency: Ensure the filling mixture is well-mixed and uniform in texture. This helps in achieving even cooking and makes it easier to fill the dumplings.
• Wrapper Handling: If using store-bought dumpling wrappers, keep them covered with a damp cloth while assembling to prevent them from drying out. This will make them easier to work with and help them seal properly.
• Freezing Tip: When freezing dumplings, place them in a single layer on a tray first. Once frozen, transfer them to bags. This prevents them from sticking together, making it easier to cook them directly from frozen.
• Cooking Variations: These dumplings are versatile. Try pan-frying them for a crispy texture, steaming for a healthier option, or adding them to soups for a comforting meal. Adjust the cooking time accordingly for each method.
• Adjusting Seasoning: Taste the filling before assembling the dumplings. If it needs more salt, soy sauce, or other seasonings, adjust at this stage. Remember, the flavor should be slightly stronger in the filling since it will mellow out after being wrapped and cooked.
• Filling Alternatives: Consider adding finely chopped shrimp, chicken, or vegetables to the filling for a different flavor profile. These variations can keep the dish exciting if you make it often.

Korean Pork Dumplings

Recipe by Kimmy

Course: Main Course, SnackCuisine: KoreanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

250

kcal

Resting Time

4

hours 

Total time

4

hours 

50

minutes

Dive into the world of Korean cuisine with these mouthwatering pork dumplings! Perfect for any occasion, these dumplings are easy to make, freeze well, and can be enjoyed fried, steamed, or in a soup. This recipe is a family favorite and a great way to keep your loved ones well-fed without breaking the bank. Let’s make these delightful dumplings together and savor every bite!

Ingredients

• Dumpling Skins

• 80 regular size dumpling wrappers store-bought or homemade

• Pork Filling

• 1 pound ground pork shoulder or belly

• 4 cloves garlic finely minced

• 1 teaspoon fresh ginger finely minced

• 1 tablespoon soy sauce

• 1 teaspoon ground black pepper

• 1 tablespoon toasted sesame oil

• Vegetables

• 1 pound zucchini or any tender green squash julienned

• 1 medium onion finely chopped

• 1 teaspoon kosher salt

• 1 teaspoon cooking oil

• Noodles & Chives

• 2 ounces sweet potato starch noodles (dangmyeon)

• 4 ounces Asian chives (buchu) chopped

• Mung Bean Sprouts

• 12 to 14 ounces mung bean sprouts

• Tofu

• 1 pound medium or firm tofu

• Alternative Ingredients:

• Ground Pork: Can be replaced with ground beef or finely chopped mushrooms for a vegetarian option.

• Soy Sauce: Use tamari for a gluten-free option.

• Sweet Potato Starch Noodles: Substitute with rice noodles if unavailable.

• Asian Chives: Replace with regular chives or green onions.

• Mung Bean Sprouts: Use bean sprouts or omit if not available.

• Tofu: Can be replaced with extra vegetables like finely chopped cabbage.

Directions

• Heat a large skillet over medium-high heat and add the ground pork. Cook for about 1 minute while stirring. Add minced garlic, ginger, soy sauce, and black pepper to the pork. Continue cooking until the pork is fully cooked, approximately 3-4 minutes. Remove from heat and stir in 1 tablespoon of sesame oil. Transfer to a large mixing bowl. In a separate bowl, combine julienned zucchini and chopped onion with 1 teaspoon of kosher salt. Mix well and let sit for 10 minutes.
• Heat 1 teaspoon of cooking oil in a large skillet over medium heat. Squeeze out excess water from the zucchini and onion mixture and add to the skillet. Stir-fry for about 1 minute and then transfer to the bowl with the pork filling. Bring a large pot of water to a boil and cook the sweet potato starch noodles for 7-8 minutes until soft. Drain and rinse under cold water. Chop the noodles into small pieces and add to the pork filling mixture. Add chopped Asian chives to the filling mixture.
• Using the reserved hot water from the noodles, blanch the mung bean sprouts for about 1 minute. Drain and rinse under cold water. Squeeze out excess water from the sprouts and add them to the filling mixture. Wrap tofu in a cheese cloth and squeeze out excess water. Crumble the tofu into the filling mixture. Add 1 teaspoon of salt, ½ teaspoon of ground black pepper, and 2 teaspoons of sesame oil to the filling mixture. Mix everything well until combined.
• Set up a small bowl of water and prepare a large tray lined with parchment paper. Place one dumpling wrapper on your palm and wet the edges with water using your finger. Spoon a heaping tablespoon of filling into the center of the wrapper. Fold over and press the edges to seal. Place assembled dumplings on the tray without touching each other.
• Freeze dumplings for at least 4-5 hours or overnight. Transfer frozen dumplings to zipper-lock bags for longer storage. Mix together 1 tablespoon soy sauce, 1 tablespoon vinegar, ½ teaspoon toasted sesame seeds, and optionally ½ teaspoon gochu-garu (Korean hot pepper flakes) and 1 tablespoon chopped green onion.

Equipment

• Chef’s Knife
• Cutting Board
• large skillet
• wooden spoon
• large bowl
• large pot
• colander
• mixing bowls
• measuring cups and spoons
• cheese cloth
• baking sheet

Nutrition Facts

• Calories: 250kcal
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 40mg
• Sodium: 600mg
• Potassium: 300mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 2g
• Protein: 15g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 10mg
• Iron: 15mg

FAQs- Korean Pork Dumplings

Can I make the dumpling filling ahead of time?

Yes, you can prepare the filling up to a day in advance. Store it in an airtight container in the refrigerator. Just make sure to mix it well again before using.

How do I prevent the dumplings from sticking together when freezing?

Arrange the dumplings in a single layer on a parchment-lined tray and freeze them for a few hours before transferring them to a freezer bag. This prevents them from sticking together.

Can I use wonton wrappers instead of dumpling wrappers?

Yes, wonton wrappers can be used as an alternative. However, they are thinner, so be gentle when handling and filling them to avoid tearing.

What’s the best way to cook frozen dumplings?

Frozen dumplings can be cooked without thawing. You can steam, boil, or pan-fry them directly from the freezer. Just add a few extra minutes to the cooking time.

Can I substitute the pork with another protein?

Absolutely! Ground beef, chicken, turkey, or even finely chopped shrimp can be used instead of pork. For a vegetarian option, you can increase the amount of tofu and vegetables.