Pork and Kimchi Dumplings

Pork and Kimchi Dumplings Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke


8 servings (serving size: 3 dumplings and about 2 teaspoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 131
Caloriesfromfat 24 %
Fat 3.5 g
Satfat 1 g
Monofat 1.4 g
Polyfat 0.8 g
Protein 5.8 g
Carbohydrate 17.7 g
Fiber 1.2 g
Cholesterol 12 mg
Iron 1.3 mg
Sodium 466 mg
Calcium 29 mg


1/2 cup finely chopped shiitake mushroom caps
1/4 cup finely chopped green onions
1 teaspoon cornstarch
1 teaspoon minced peeled fresh ginger
2 teaspoons mirin (sweet rice wine)
2 teaspoons low-sodium soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon dark sesame oil
4 ounces ground pork
24 gyoza skins
1 teaspoon cornstarch
Cooking spray
1 tablespoon minced green onions
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons rice vinegar
1 teaspoon sesame seeds, toasted
1/2 teaspoon dark sesame oil


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, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to prevent drying).

Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray. Steam dumplings, covered, for 10 minutes. Remove dumplings from steamer; keep warm. Repeat procedure with remaining dumplings.

To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.

March 2003
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