Chinese Dumplings with Vietnamese Lemongrass and Korean Kimchi

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Chinese-style dumplings filled with Vietnamese lemongrass and Korean kimchi, served with a soy-ginger dipping sauce. This asian (gluten-free) ready in about 45 minutes pairs dumpling wrappers, ground pork, stalk lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 20 dumpling wrappers
• 300g ground pork
• 1 stalk lemongrass
• 1 cup kimchi
• 2 tbsp soy sauce
• 1 tbsp ginger
• 1 tbsp vegetable oil

Instructions

1. Step 1: Finely chop the white part of the lemongrass stalk (discard the tough green portion) and drain excess liquid from the kimchi by pressing it in a colander. Combine the chopped lemongrass, kimchi, 300g ground pork, and 1 tbsp grated ginger in a bowl. Add 2 tbsp soy sauce, then mix thoroughly with a spoon until the pork is evenly coated and the mixture is slightly sticky. Tip: Avoid overmixing — this helps keep the dumplings tender.
2. Step 2: Place a heaping tablespoon of the pork-lemongrass mixture in the center of each dumpling wrapper, leaving a 1cm border around the edges. Fold the wrapper diagonally to form a triangle, then press the edges together with your fingers to seal. Moisten the edges with a little water for a stronger seal. Tip: If the mixture is too wet, pat it dry with a paper towel before filling.
3. Step 3: Heat 1 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add the dumplings in a single layer, flat side down, and cook for 2-3 minutes until the wrappers turn translucent. Carefully pour 3-4 tbsp water into the pan, immediately cover with a lid, and reduce heat to medium. Simmer for 5-7 minutes until the dumplings are fully cooked and the water has evaporated. Tip: For steaming, place dumplings in a steamer basket over boiling water, cover, and steam for 10-12 minutes until the wrappers are tender.
4. Step 4: Serve the dumplings immediately, drizzled with a sauce made by whisking 1 tbsp soy sauce, 1 tbsp grated ginger, and a splash of rice vinegar (optional) in a small bowl. Tip: For extra flavor, garnish with chopped green onions or a squeeze of lime juice before serving.