Pan-Fried Pork and Kimchi Dumplings

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-fried dumplings stuffed with savory ground pork and tangy kimchi, delivering a perfect balance of spice and umami. This Asian fusion recipe, ready in about 37 minutes, pairs ground pork, kimchi, 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

8 oz ground pork
1/2 cup, finely chopped kimchi
2 stalks, finely sliced green onions
1 tbsp soy sauce
1 tsp sesame oil
2, minced garlic cloves
1 tsp, grated ginger
24 pieces dumpling wrappers
3 tbsp vegetable oil
1/4 cup water

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Instructions

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.
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.
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.
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.
Step 5: Cook the dumplings for 3-4 minutes until the bottoms are golden brown and crispy.
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.
Step 7: Remove the lid and cook for an additional 1-2 minutes to re-crisp the bottoms. Serve hot with soy dipping sauce.