Ingredients:

  • 2 cups (250g) All-purpose flour, plus more for dusting
  • ¾ cup (175ml) Warm water
  • ½ teaspoon Salt
  • 1 pound (450g) Ground pork (or beef, chicken or turkey)
  • 1 ½ cups (250g) Kimchi, well-fermented, finely chopped (squeeze out excess liquid)
  • 1 cup (100g) Bean sprouts, blanched and chopped
  • ½ cup (50g) Scallions, finely chopped
  • ¼ cup (30g) Garlic chives (buchu) finely chopped, optional
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sesame oil
  • 1 teaspoon Grated ginger
  • 1/2 teaspoon ground black pepper
  • 1 large egg, lightly beaten (for binding)
  • 2 tablespoons Vegetable oil (for pan-frying, optional)
  • ½ cup Water (for steaming)

Instructions:

  1. Make the Dough: Combine flour and salt. Gradually add warm water, mixing until a shaggy dough forms. Knead until smooth and elastic. Cover and rest.
  2. Prepare the Filling: Combine all filling ingredients in a large bowl. Mix well until thoroughly combined.
  3. Roll and Cut the Dough: Divide dough into small portions. Roll each portion into a thin circle (about 3-4 inches in diameter).
  4. Assemble the Dumplings: Place a spoonful of filling in the center of each wrapper. Moisten the edges with water. Fold in half and pinch to seal, creating desired shape (pleated or crescent).
  5. Cook the Dumplings (Choose one method): Steamed: Arrange dumplings in a steamer basket. Steam until cooked through. Pan-Fried (Potstickers): Heat oil in a skillet. Arrange dumplings in a single layer. Cook until golden brown on the bottom. Add water to the pan, cover, and steam until cooked through and water evaporates. Boiled: Drop dumplings into boiling water. Cook until they float and are cooked through.
  6. Serve Immediately: Serve hot kimchi dumplings with dipping sauce.