Pan-Fried Pork and Kimchi Dumplings

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried dumplings stuffed with savory ground pork and tangy kimchi, delivering a perfect balance of spice and umami. This korean-inspired asian fusion ready in about 37 minutes pairs ground pork, finely chopped kimchi, stalks, finely sliced green onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 25 min Cook: 12 min Serves 4 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, combine 8 oz ground pork, 1/2 cup finely chopped kimchi, 2 finely sliced green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tsp grated ginger. Mix thoroughly until well incorporated.
  2. Step 2: Place a dumpling wrapper on a clean surface. Spoon about 1 tbsp of the pork and kimchi filling into the center of the wrapper.
  3. Step 3: Moisten the edges of the wrapper with water using your fingertip. Fold the wrapper in half and pinch the edges together to seal, creating pleats if desired. Repeat for all dumplings.
  4. Step 4: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Arrange the dumplings flat side down in the skillet without crowding.
  5. Step 5: Cook the dumplings for 3-4 minutes until the bottoms are golden brown and crispy.
  6. Step 6: Carefully pour 1/4 cup water into the skillet and immediately cover with a lid to steam the dumplings. Cook for another 5 minutes until the water evaporates and the pork is cooked through.
  7. Step 7: Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms. Serve hot with soy dipping sauce.

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Frequently asked questions

How long does Pan-Fried Pork and Kimchi Dumplings take to make?

Total time is about 37 minutes (25 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Fried Pork and Kimchi Dumplings?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground pork from drying out.

Can I substitute ingredients in Pan-Fried Pork and Kimchi Dumplings?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Fried Pork and Kimchi Dumplings for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Fried Pork and Kimchi Dumplings?

Korean asian fusion like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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