Korean-style Dim Sum

Ingredients

While the original Chinese dim sum focuses on a variety of fillings and flavors, Korean-style dim sum infuses the dumplings with distinct Korean ingredients and seasonings. The dipping sauce is also modified to complement the Korean flavors. We alse have the original recipe for Dim sum, so you can check it out.

• 1 pack dumpling wrappers (gyoza or mandu wrappers) 1 pack dumpling wrappers (gyoza or mandu wrappers)
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 150g (5.3 oz) kimchi, finely chopped 150g (5.3 oz) kimchi, finely chopped
• 1/2 cup tofu, drained and mashed 1/2 cup tofu, drained and mashed
• 2 green onions, finely chopped 2 green onions, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon salt 1/4 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, kimchi, tofu, green onions, garlic, ginger, soy sauce, sesame oil, sugar, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water and fold it in half, sealing the edges tightly. Repeat with the remaining wrappers and filling.
3. 3.
   Heat a large non-stick pan over medium heat and add a tablespoon of vegetable oil. Place the dumplings in the pan, ensuring they are not touching each other. Cook for 2-3 minutes until the bottoms are golden brown.
4. 4.
   Pour 1/4 cup of water into the pan and cover with a lid. Steam the dumplings for 6-8 minutes until the filling is cooked through.
5. 5.
   Remove the lid and continue cooking for another 1-2 minutes to crisp up the bottoms of the dumplings.
6. 6.
   Serve the Korean-style dim sum hot with a dipping sauce made of soy sauce, vinegar, sesame oil, and a sprinkle of sesame seeds.

Treat your ingredients with care...

• Kimchi — Ensure the kimchi is finely chopped to evenly distribute the flavor throughout the filling.
• Tofu — Drain the tofu well and mash it thoroughly to achieve a smooth texture in the filling.
• Dumpling wrappers — If using frozen wrappers, make sure to thaw them completely before use to prevent tearing.

Tips & Tricks

• To add extra flavor, you can mix a small amount of gochujang (Korean chili paste) into the filling.
• If you prefer a vegetarian version, substitute the ground pork with finely chopped mushrooms or tofu.
• Serve the dumplings with a side of kimchi and pickled radishes for an authentic Korean experience.
• If you want a crispy texture, pan-fry the dumplings for a few minutes after steaming.
• Make a large batch of dumplings and freeze the uncooked ones for future use.

Serving advice

Serve the Korean-style dim sum as a main course with a side of steamed rice and a variety of banchan (Korean side dishes). Alternatively, serve them as an appetizer or snack with the dipping sauce on the side.

Presentation advice

Arrange the cooked dumplings on a platter, garnish with sliced green onions and toasted sesame seeds for an attractive presentation. Serve the dipping sauce in small individual bowls alongside the dumplings.