Pork & kimchi dumplings

A good dumpling filling needs three things: a little fat, some vegetables and lots of flavour. Using kimchi is a great way of adding two of those things, and pork along with a few aromatics and herbs will do the rest. Use minced chicken thighs or diced, stir-fried chilled vegetables (mushrooms, carrots and beansprouts work well) in place of the pork if desired. 


200g pork mince

1tsp salt

75g Classic Kimchi

2 spring onions

1/2 tsp minced garlic

1 tsp minced ginger

20g water

2 tsp shaoxing rice wine

2 tsp sesame oil

16 wonton wrappers



1. Combine the pork mince and salt and mix vigorously, until you see very fine white strands appear. This process will help with succulence.

2. Squeeze the liquid from the kimchi but keep it to one side. Finely chop the spring onion and kimchi and mix into the pork with the garlic, ginger, reserved kimchi liquid, water, shaoxing and sesame oil

3. Use a tea spoon to place a grape sized blob of filling into the middle of a dumpling wrapper. Use a brush or finger to moisten the edge of the wrapper with a little water, then fold so that the two edges meet. Using your 1st finger and thumb, carefully pleat the edge closed, gently squeezing out the air as you move from one side to the other.

4. Steam over boiling water for 4-5mins or until the pork is completely cooked. Serve with chilli oil and Chinese black vinegar.