These punchy Korean dumplings use similar techniques to Japanese gyozas and Chinese jiaozi, with one key difference: a delicious kick of kimchi.

Why make dumplings at home, you ask? Not only do they taste amazing fresh, they’re hands-down the most fun thing to make with kids, your partner or friends.

Top tip: Double or triple the recipe, and freeze them for a rainy day.

Korean Kimchi Dumplings

Makes around 25

Cook time: 1-1½ hours

Ingredients

100g bean sprouts

1 shallot

5g chives

1 clove garlic

150g kimchi, drained (here’s how to make kimchi at home)

1 egg

200g minced pork (or use 200g Meatless Farm mince for a vegan option)

1 tsp soy sauce

1 tsp sesame oil

25 dumpling wrappers

Method

Step 1: Blanch the bean sprouts in boiling water for 30 seconds then drain them on a clean tea towel until completely dry. Once they’re dry, chop the shallot, garlic, kimchi, chives and bean sprouts as finely as possible.

Step 2: Mix the chopped ingredients with egg, mince, soy sauce, sesame oil and a pinch of salt and pepper in a bowl until well combined.

Top tip: To make sure you’ve seasoned your dumpling filling enough, fry a spoonful in a pan until cooked through. Taste, then add more salt and pepper if needed.

Step 3: Place one dumpling wrapper in the palm of your hand. Brush a little water around the edge, then add a teaspoonful of your dumpling mixture to the middle of the wrapper, then fold over to seal.

To fold the dumplings: The easiest way is to fold the sides up to meet each other and then pinch along the edge to seal.  For more techniques check out this video.

To steam: Boil water in a steamer, and line the steamer rack or basket with baking paper to prevent sticking.

Place the dumplings in the basket, making sure they don’t touch. Cover and steam for 10 minutes, then remove and serve.

To pan-fry: Add a little oil to the bottom of a non stick frying pan with a matching lid and heat it on medium.

Add the dumplings to the pan, making sure they don’t touch each other, or they will stick together. Cook for 3 minutes or until golden brown on the bottom, then add about 15ml water to the pan.

Swiftly cover with a lid and cook for a further 5 minutes until all the water has evaporated, the bottoms are crisp again and the meat is cooked through.

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