Here is a smart way to use the leftover kimchi to create deliciously juicy, plump dumplings. Ground pork and sweet potato noodles make the delectable filling for these dumplings while the Ponzu, scallions and sesame seeds make the melt-in-your-mouth dipping sauce. Smart Recipes, Asian Recipes, Pork Recipes, Recipes Pork Asian Kimchi Dumplings Kimchi Dumplings Recipe | PT30M Serves 8 Ingredients: 12 Ounces Dumpling Wrapprs 0.125 Cup Sesame Seeds 0.5 Cup Ponzu Soy Sauce 4 Ounces Korean Dried Sweet Potato Noodles 0.5 Pound Ground Pork 0.25 Cup Kimchi 1 Teaspoon Fresh Ginger 0.125 Cup Scallions 2 Tablespoons Soy Sauce 1 Teaspoon Rice Wine 0.5 Teaspoon Sesame Oil 0.25 Teaspoon Salt & Ground White Pepper Cook the sweet potato noodles according to package’s directions. After cooking, rinse under cold water and drain well. With paper towels, pat dry the noodles and then, chop them roughly into short pieces. In a bowl, mix together desired amount of chopped scallion, ponzu and sesame seeds. Set aside. In another bowl, combine sweet potato noodle pieces, pork, kimchi, scallion, ginger, soy sauce, sesame oil, wine, salt and white pepper and mix until well combined. Arrange a piece of the wrapper on your palm and place about 1/2 heaping tablespoon of filling mixture onto the center of the wrapper. With the wet finger, moisten the outer edges of the wrapper. Fold dumpling to form a half-moon shape. Pinch the edges to seal filling tightly. In a wok, heat peanut oil over medium heat, place 8 dumplings and pan-fry for 2-3 minutes per side or until light brown. Repeat with remaining dumplings. Serve dumplings with dumpling sauce.

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