Kimchi Pork Rice-Paper Dumplings

Serves 4 · 25 min prep · 20 min cook

Ingredients

• 1 lb ground pork
• 1 cup napa cabbage kimchi, drained and chopped
• 4 green onions, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp gochugaru
• 24 sheets rice paper wrappers
• 3 tbsp neutral oil for pan-frying
• 1/4 cup soy sauce for dipping
• 2 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame seeds

Instructions

1. 1In a skillet over medium heat cook the ground pork, breaking it up, until no pink remains and edges start to crisp, about 6 to 7 minutes; drain excess fat if needed.
2. 2Stir in the chopped kimchi, green onions, minced garlic, grated ginger, soy sauce, toasted sesame oil, and gochugaru; cook 2 more minutes until fragrant and most liquid evaporates, then cool the filling slightly.
3. 3Fill a wide shallow dish with warm water. Dip one rice paper wrapper for 5 to 8 seconds until pliable but still slightly firm, then lay flat on a damp cutting board.
4. 4Place a heaping tablespoon of pork-kimchi filling in the center, fold the bottom up, tuck in the sides, and roll snugly into a tight cylinder; repeat with remaining wrappers and filling, keeping finished dumplings under a damp towel.
5. 5Heat a large nonstick skillet over medium-high and add a thin film of neutral oil. Arrange dumplings in a single layer without crowding and pan-fry 2 to 3 minutes per side until the rice paper turns blistered, golden, and shatter-crisp.
6. 6Work in batches, adding more oil as needed, and transfer finished dumplings to a wire rack so they stay crunchy.
7. 7Whisk soy sauce, rice vinegar, honey, and sesame seeds together for a quick dipping sauce.
8. 8Serve the hot crispy dumplings immediately with the dipping sauce on the side for dunking.