Kimchi Dumplings recipe - ingredients, nutrition and when to eat it
Kimchi dumplings are filled with well-fermented kimchi mixed with ground pork and tofu.
Kimchi dumplings are filled with well-fermented kimchi mixed with ground pork and tofu. The kimchi’s spicy, tangy flavor pairs with the moist filling for a satisfying lunch or dinner.
Street food · 50 minutes to cook
Nutrition (per 316g serving): 474.6 kcal · protein 22.7g · carbohydrate 64.5g · fat 12.6g · sodium 766.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze out plenty of moisture from the kimchi and tofu so the filling doesn’t become watery.
Tips: If the edges of the dumpling wrappers have dried out, lightly wet them so they seal properly.
Tips: Leave some space between the dumplings in the steamer so the wrappers don’t stick together.
Tips: Freeze leftover dumplings without letting them touch, then transfer them to a bag for convenient storage.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Flour — 55 g
- Water — 30 ml
- Napa cabbage kimchi — 60 g
- Ground pork — 50 g
- Tofu — 50 g
- Glass noodles — 15 g
- Garlic chives — 20 g
- Onion — 20 g
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 pinch