Pan Fried Kimchi Dumplings

Excited to collaborate with @tastemade for this recipe - make sure you follow them! 

INGREDIENTS for filling:

⁃ 1 pound ground pork 

⁃ 1.5 cup kimchi, juice squeezed out and finely chopped 

⁃ 1 cup firm tofu water squeezed out and smashed into small pieces 

⁃ 1 cups bean sprouts blanched, squeezed and finely chopped 

⁃ 1 ounce sweet potato vermicelli cooked per instructions and finely chopped 

⁃ 1/2 cup chives finely chopped 

⁃ 1/2 red onion finely chopped 

⁃ 1 tablespoon minced garlic 

⁃ 1 teaspoon minced ginger 

⁃ Salt and pepper for taste 

INGREDIENTS for dumplings:

⁃ 1 cup white sesame seeds & 1 cup black sesame seeds combined on a large plate 

⁃ 2 tablespoons oil 

⁃ 4 tablespoons water medium heat 

⁃ 60 wrappers 

INSTRUCTIONS:

1. In a large mixing bowl, combine all filling ingredients. Mix well with hands to make sure all ingredients combine.

2. Wet the outside edges of the dumpling wrapper and place one tablespoon of filling in wrapper.

3. Gently inch the edges of the dumpling together until it is all the way sealed. 

4. Wet the flat side of the dumpling with water and press it down into the black and white sesame mixture. Set aside and continue with the rest of the dumplings. 

5. In a large pan, turn heat to medium high and pour oil in. Once oil is hot add sesame side of dumplings to the pan. Cook for 4 minutes. 

6. Turn heat to medium, add water and cover for another 6 minutes. 

7. Plate, let cool down and enjoy with a side of kimchi! 

*I also like to dip it in a mixture I make: soy sauce, sesame oil, vinegar and chili oil