Korean-style Kimchi Pierogi

Ingredients

While the original Polish pierogi are typically filled with ingredients like potatoes, cheese, or meat, this Korean adaptation incorporates kimchi, a staple in Korean cuisine. The addition of kimchi adds a spicy and tangy flavor profile to the dumplings, giving them a distinct Korean twist. We alse have the original recipe for Pierogi, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 cup (200g) kimchi, finely chopped 1 cup (200g) kimchi, finely chopped
• 1/2 cup (100g) ground pork 1/2 cup (100g) ground pork
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 45g (3g sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add the warm water while stirring until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the kimchi, ground pork, green onions, soy sauce, sesame oil, sugar, and black pepper until well combined.
4. 4.
   Roll out the dough on a floured surface to a thickness of about 1/8 inch (3mm). Use a round cookie cutter or a glass to cut out circles of dough.
5. 5.
   Place a spoonful of the kimchi filling in the center of each dough circle. Fold the dough in half and pinch the edges to seal the dumplings.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Fry the dumplings in batches until golden brown and crispy, about 2-3 minutes per side.
7. 7.
   Serve the Korean-style kimchi pierogi hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Kimchi — Make sure to finely chop the kimchi to ensure it blends well with the other filling ingredients.
• Ground pork — Cook the ground pork thoroughly before mixing it with the other filling ingredients to ensure it is fully cooked when the dumplings are fried.
• Green onions — Use both the white and green parts of the green onions for added flavor.

Tips & Tricks

• To save time, you can use store-bought dumpling wrappers instead of making the dough from scratch.
• Serve the kimchi pierogi with a dipping sauce made from soy sauce, vinegar, and a touch of sesame oil for added flavor.
• If you prefer a spicier filling, add a teaspoon of gochujang (Korean chili paste) to the kimchi filling mixture.
• These dumplings can also be steamed or boiled instead of fried for a healthier alternative.
• Leftover dumplings can be frozen and reheated later for a quick and convenient meal.

Serving advice

Serve the Korean-style kimchi pierogi as an appetizer or as part of a larger Korean meal. Garnish with sesame seeds and sliced green onions for an extra touch of freshness.

Presentation advice

Arrange the fried dumplings on a platter and drizzle them with the dipping sauce. Sprinkle some chopped green onions and sesame seeds on top for an attractive presentation.