Crispy Pork and Kimchi Pot Stickers

This Korean-inspired recipe stuffs pork and kimchi, the fiery pickled vegetable, inside gyoza wrappers, which get deliciously crispy in the skillet.

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  • Total Time:
  • Servings: makes about 36 dumplings


  • 1 teaspoon sesame seeds
  • 1/3 cup soy sauce
  • 1/4 cup unseasoned rice vinegar
  • 2 tablespoons water
  • 1 garlic clove, minced
  • 1 scallion, thinly sliced
  • 1/2 pound ground pork
  • 1/2 pound kimchi (Korean pickled cabbage), drained and finely chopped
  • 4 scallions, green parts only, thinly sliced
  • 1 large egg, beaten
  • 2 teaspoons cornstarch
  • 1/2 tablespoon sugar
  • 1/2 tablespoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 36 gyoza wrappers
  • 2 tablespoons vegetable oil
  • 1 cup water

How to make this recipe

  1. In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.

  2. Line a large baking sheet with parchment paper. In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper. Using your hands, mix the dumpling ingredients thoroughly.

  3. Place 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Lightly moisten the edges of the gyoza wrappers with water. Place a level tablespoon of the ground pork and kimchi filling on one side of each wrapper and fold in half to form half-moons. Press the edges of the wrapper firmly to seal, making pleats for decoration. Lift each dumpling by the pleated edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet. Repeat with the remaining gyoza wrappers and pork and kimchi filling.

  4. In a large, nonstick skillet, heat 1 tablespoon of the oil. Add half of the pot stickers to the skillet, flattened side down. Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes. Transfer to a serving platter and keep warm. Wipe out the skillet and repeat with the remaining oil, pot stickers and water. Serve with the dipping sauce on the side.

Contributed By Photo © Quentin Bacon Published April 2005

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