Pork and Kimchi Dumplings

Photography: Randy Mayor; Styling: Melanie J. Clarke

Yield: 8 servings (serving size: 3 dumplings and about 2 teaspoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 24%
  • Fat: 3.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 5.8g
  • Carbohydrate: 17.7g
  • Fiber: 1.2g
  • Cholesterol: 12mg
  • Iron: 1.3mg
  • Sodium: 466mg
  • Calcium: 29mg

Ingredients

  • Dumplings:
  • 1/2 cup finely chopped shiitake mushroom caps
  • 1/2 cup finely chopped Shang Kimchi
  • 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
  • Sauce:
  • 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

Preparation

  1. 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).
  2. 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.
  3. To prepare sauce, combine 1 tablespoon onions and remaining ingredients. Serve sauce with dumplings.
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