Korean-inspired Kimchi Pork Pot Stickers are stuffed with savory pork and nippy kimchi to make the ultimate bite sized treat!
There is something so adventurous and yet so comforting about pot stickers. These little Korean-style stuffed dumplings are both wildly exotic but also familiar. I am not Korean nor did I grow up eating pot stickers, but man oh man once I tried on these pot stickers they became one of my favorite comfort foods!
Have you ever had a good pot sticker? If you haven’t, you are in for a real treat!
Pot stickers are small almost bite-sized dumplings made with soft, pillowy wonton or gyoza wrapper that are pan fried and served with a dipping sauce. Normally pot stickers are stuffed with an insanely savory combination of firery veggies and tasty meat.
To add to their awesome factor, these little flavor bombs are surprisingly uncomplicated. They do take a little time and love to fill and fold each one, but overall it’s not difficult. Once you get the hang of the process, it will go by faster.
So let’s talk filling. The fav at our house is a combination of a spiced up pork balanced with spicy and tangy kimchi. That’s right KIMCHI! That ingredient that you have probably heard of but may not know much about.
Kimchi is essentially fermented veggies. Normally with a cabbage base. The magic fermentation transforms the veggies into an explosion of complex flavors. Tangy, funky, spicy, WOW! This one totally umami ingredient will elevate even the simplest meal (like my rocking Kimchi Avocado Quesadillas!)
My personal kimchi recommendation for you local Minnesotans or friends in Wisconsin is: You Betcha Kimchi! The husband and wife team behind You Betcha Kimchi is cranking out insanely bold and complex kimchi with local organic Minnesota veggies in mild, medium or hot varieties!
OK I digress. Back to the filling.
Guess what?! You don’t have to precook the filling! Instead just load up the food processor with the ground pork, kimchi and a few extra ingredients. Then pulse pulse pulse, a few times. Filling DONE! From there, it’s all about stuffing the wrappers and sealing them.
I do have to admit, I am not the best at the wonton wrapper folding part. There are various ways to seal them, check out this easy video tutorial. Ultimately though, the goal is for them to stay closed. I like holding the pot sticker in the palm of my hand, then pressing 2 opposite tips together above the filling. Then I press the other 2 opposite tips together to create a little package or star.
From there I simply pan fry/steam them with a little water for a few minutes. Serve them up with chopsticks and a simple dipping sauce. YUM!
These homemade pot stickers are incredible fresh off the skillet or I sometimes prepare them pot stickers ahead of time, keep in the fridge or freezer, and then fry them up fresh when we are ready to eat. They are a fun appetizer, snack or entree. We also love having these for dinner with a side of edamame or Asian-style slaw.
Don’t let pot stickers scare you! With a little pulse, fill, press, seal and sizzle, these heavenly little kimchi and pork filled dumplings are totally doable in the comfort of your own kitchen.
—Giveaway Time!—
Because I want to spread the kimchi love with all of you guys, I’m hosting a giveaway sponsored by You Betcha Kimchi! Simply follow the instructions below for a chance to win a large jar of You Betcha Kimchi in either mild, medium or hot variety! Your choice! The perfect ingredient for your next quesadilla or pot stickers of course.
GIVEAWAY INSTRUCTIONS:
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Leave a comment below letting me know if you have ever tried kimchi!
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Head over to You Betcha Kimchi’s Facebook page and give them a LIKE 👍
Simple as that!
Deadline for this giveaway will be 4/30 so get your comment and 👍 in for a chance to win!!! Local twin cities entries only please. Don’t forget to share this opportunity with your friends!
Makes 20-24 pot stickers
Ingredients
- 1/2 lbs ground pork
- 6 tablespoons Kimchi, drained and chopped*
- 2 tablespoons green onions, roughly chopped
- 1 tablespoon soy sauce
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- ½ teaspoon corn starch
- ½ teaspoon sesame oil
- 1 package of Wonton wrappers
- 2 tablespoons vegetable or canola oil
- 2 tablespoons soy sauce
- 2 teaspoons rice vinegar (or cider vinegar)
- 1/2 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sesame oil
Instructions
- Drain Kimchi for 3 minutes in a colander. Squeeze out excess moisture with your hand. Then chop the Kimchi.
- Pulse the first 8 pot sticker ingredients in the food processor. The goal is to mix all of the ingredients quickly without overworking it. Once everything is well mixed, store in the fridge while prepping wrappers.
- Keeping the wonton or gyoza wrappers covered with a damp towel or plastic wrap, work with 2-3 wrappers at a time and set out a small bowl of water. Spoon 1 tablespoon of the pork mixture into the center of each wrapper.
- Using your finger, rub the edges of the wrappers with a little water. Then fold the pot sticker using any of the following methods: 1. Fold wrapper in half over the filling to create triangle. Using a fork, press down on the edges to crimp and seal the pot sticker. 2. Fold wrapper in half over the filling to create triangle. Add a little water to 2 of the triangle tips, bring them together tightly and press to seal. This method creates the shape of a flower bud or nurse’s cap. 3. Hold the pot sticker in the palm of your hand, with the other hand press 2 opposite tips together above the filling then the other 2 opposite tips together. Press seams together to seal the pot sticker. This method creates the shape of a package or star.
- Heat vegetable oil in a large skillet over medium heat. Add pot stickers in a single layer and cook until golden and crisp, about 2-3 minutes. Add 1/2 cup water, cover pan and steam for 7-10 minutes until water evaporates and filling is cooked. If pot stickers are difficult to remove from the pan, add 1-2 tablespoons of water to loosen them up and remove.
- Serve hot or at room temperature with the dipping sauce.
Notes
We used the You Betcha Kimchi: A Bit Nippy which is a medium spice level. If you use a difference kimchi, taste it beforehand to make sure you can handle the spice level as some are very spicy. Then adjust the amount you want to use in this recip. To freeze, place prepared but uncooked pot stickers in a single layer on a baking sheet in the freezer overnight. Transfer to freezer bags. To reheat, brown for 2-3 minutes, then add water and steam for 8-10 minutes until filling is cooked. Cut one open to check doneness.
All thoughts and opinions are my own. Thank you to You Betcha Kimchi for providing your awesome product for this recipe and the giveaway!
Originally posted 2018-04-02 06:00:00.
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