Korean Kimchi and Pork Pan-Fried Dumplings

Overview

Very delicious kimchi pan-fried dumplings.

Add pepper and cooking wine to the meat filling and mix well.
Boil the mung bean sprouts in boiling water, take them out and let them cool, squeeze out the water and chop them into small pieces.
Boil the mung bean sprouts in hot water, then add the vermicelli, soak until soft and chop into small pieces.
Press the tofu into puree with the back of a knife. If there is too much water, squeeze it out.
Chop the kimchi and drain the kimchi juice if there is any.
Chop onions and garlic.
Put it all into the basin.
Add pepper, sugar, light soy sauce and sesame oil, add an appropriate amount of salt, and mix well to form a filling.
Prepare dumpling wrappers. It’s fine to use ready-made dumpling wrappers. I rolled mine myself.
Stuffing.
I make dumplings by the handful, but I don’t know how to make Korean dumplings. So I folded the dumpling wrapper in half and put on the lace. Just wrap it into the shape you like.
Such dumplings are flat and can be easily fried on both sides until golden brown, making them more appetizing.
Heat oil in a pan, add dumplings, add hot water almost covering the dumplings, cover and fry.
When the water is almost gone, open the lid and fry both sides over low heat until golden brown.