Heat a medium-size frying pan over medium heat. Add the ground pork, yellow onions, green onions, and soy sauce to the pan. Fry the pork, breaking it up into small pieces as it cooks. Once the pork is fully cooked (after about 5 minutes), remove from heat and stir in the diced kimchi.
1 cup ground pork, ¼ cup yellow onion, ¼ cup green onions, 1 tablespoon soy sauce, ½ cup kimchi
Place a small spoonful of filling in the center of a wrapper. Dip your finger into some water and dab around the whole edge of the wrapper. Fold and pleat the edges together, making sure to seal them well. Repeat for the rest of the wrappers.
32 dumpling wrappers
To Steam the Dumplings:
Line a bamboo steamer with round, perforated parchment paper liners (or you can just poke holes into parchment yourself). Arrange the dumplings inside, being careful not to overcrowd them. Cover with the lid and place in a wide skillet on the stove.
Fill the skillet with water (just enough for the water to submerge the bottom rim of the bamboo steamer, but no higher).
Bring the water to a boil and then lower the heat to medium.
Steam the dumplings for about 10 minutes, until the dough is cooked. Keep an eye on the water level and add more boiling water as needed.
For the Dipping Sauce:
In a small bowl, whisk the soy sauce, lime juice, sesame oil and ginger together.
Serve the dumplings immediately with the dipping sauce. Garnish with fresh, sliced green onions if desired.
Notes
The nutrition information does not include the dipping sauce.
This recipe yields about 32 dumplings using wrappers that are around 3 ¼ to 3 ½ inches in diameter.
Watch video in post to see how to fold the dumplings.
The cooked dumplings can last up to 4 days covered in the fridge.
These kimchi dumplings can be frozen raw or cooked and last up to 3 months in the freezer.
If you want to reheat them later, you can take some out and steam, boil or microwave them. They are best if cooked from frozen because thawing them first can make them soggy and difficult to work with.