Pork and Kimchi Dumplings

Pork and Kimchi Dumplings
Photo by Photography: Randy Mayor

Ingredients

  • 2 teaspoons mirin (sweet rice wine)
  • ½ cup finely chopped Shang Kimchi
  • 1 teaspoon cornstarch
  • 2 teaspoons mirin (sweet rice wine)
  • Sauce:
  • Dumplings:
  • 1 teaspoon cornstarch
  • + 16 more ingredients
    • 3 tablespoons low-sodium soy sauce
    • 2 teaspoons low-sodium soy sauce
    • ½ teaspoon dry mustard
    • ½ cup finely chopped shiitake mushroom caps
    • Cooking spray
    • 1 teaspoon sesame seeds, toasted
    • 1 ½ tablespoons mirin (sweet rice wine)
    • 4 ounces ground pork
    • ¼ cup finely chopped green onions
    • ½ teaspoon dark sesame oil
    • 24 gyoza skins
    • 1 teaspoon minced peeled fresh ginger
    • 1 tablespoon minced green onions
    • 1 ½ tablespoons rice vinegar
    • ½ teaspoon dark sesame oil
    • Sauce:

To prepare dumplings, combine first 10 ingredients. Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 1/2 teaspoons pork mixture into center of each skin. Moisten edges of skin with water. Fold in half, pinching edges together to seal. Place dumplings, s...

View full recipe at My Recipes

Comments

Variations on Pork and Kimchi Dumplings

  • Pork-and-Kimchi Dumplings
    • 0.25 cup(s) vegetable oil
    • 1 large garlic clove
    • 2.5 cup(s) all-purpose flour
    • 1 large egg
    • 1 cup(s) water
    • 1 pound(s) ground pork
    • +2 other ingredients


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