Take your Halloween eats to the next level with these Jekyll and Hyde-inspired dumplings. Make ahead of time and freeze for a stress-free, yet totally spooky, spread.

Robby Melvin
Recipe by MyRecipes


Credit: Greg Dupree; Prop Styling: Blakeslee Giles

Recipe Summary

35 mins
45 mins
Serves 6 (serving size: 3 dumplings each)


Kimchi-Chile Sauce


Instructions Checklist
  • For Dumplings:

  • Combine pork, soy sauce, ½ tsp. garlic chile sauce and next 7 ingredients in a medium size mixing bowl. Stir gently till well mixed.

  • Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon 2 rounded teaspoon pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and filling.

  • Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Serve dumplings tossed with Kimchi-Chile Sauce, then stack into tiny bowls, jars or plates to look like brains.

  • For Kimchi-Chile sauce:

  • Process all ingredients in a food processor till chunky-smooth. Serve immediately.