What is the best kimchi to use for this Kimchi Potstickers Recipe?

The best kimchi to use is 'old' or well-fermented kimchi. It has a higher acidity and more intense flavor which stands up better against the savory pork filling compared to fresh kimchi.

Can I freeze these potstickers for later?

Yes! Place the uncooked pleated potstickers on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer bag. Cook them directly from frozen by adding 2 extra minutes to the steaming time.

How do I prevent the potstickers from sticking to the pan?

Use a good quality non-stick skillet or a well-seasoned cast iron pan. Ensure the oil is hot before adding the dumplings and do not try to move them until they have naturally released after the final crisping phase.

Can I make this Kimchi Potstickers Recipe vegetarian?

Absolutely. Replace the ground pork with a mix of crumbled extra-firm tofu and finely chopped shiitake mushrooms. Ensure the tofu is well-drained to maintain the right filling consistency.

Kimchi Potstickers Recipe: 7 Steps to Crispy Dumpling

Name: Crispy Kimchi Potstickers
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Korean-Chinese
Ingredients: 1 lb ground pork (80/20 blend); 1.5 cups well-fermented kimchi, drained, squeezed, and finely chopped; 3 green onions, thinly sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon soy sauce; 1 teaspoon toasted sesame oil; 1/2 teaspoon sugar; 30-35 round dumpling wrappers; 2 tablespoons neutral oil (for frying); 1/4 cup water (for steaming)

Ingredients

Scale

1 lb ground pork (80/20 blend)
1.5 cups well-fermented kimchi, drained, squeezed, and finely chopped
3 green onions, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
30–35 round dumpling wrappers
2 tablespoons neutral oil (for frying)
1/4 cup water (for steaming)

Instructions

Step 1: Prepare the filling for the Kimchi Potstickers Recipe by combining ground pork, chopped kimchi, scallions, garlic, ginger, soy sauce, sesame oil, and sugar in a large mixing bowl.
Step 2: Mix the ingredients thoroughly until the mixture becomes slightly sticky and well-incorporated.
Step 3: Take one dumpling wrapper and place a rounded tablespoon of filling in the center.
Step 4: Lightly moisten the edges of the wrapper with water. Fold the wrapper over the filling and pleat the edges to seal tightly, ensuring there are no air bubbles.
Step 5: Heat 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Place the potstickers in the pan, flat-side down, in a single layer.
Step 6: Fry for 2-3 minutes until the bottoms of the potstickers are golden brown and crispy.
Step 7: Carefully pour 1/4 cup of water into the skillet and immediately cover with a tight-fitting lid. Let steam for 5-6 minutes or until the water has mostly evaporated.
Step 8: Remove the lid and continue to cook for another 1-2 minutes to allow the bottoms to re-crisp. Serve the Kimchi Potstickers Recipe hot with your favorite dipping sauce.

Notes

For the best flavor, use kimchi that has been in your fridge for at least 2-3 weeks. Ensure you squeeze out as much liquid as possible to keep the wrappers from getting soggy.

Prep Time: 45 minutes
Cook Time: 15 minutes
Category: Appetizers & Snacks
Cuisine: Korean-Chinese

Nutrition

Serving Size: 5 potstickers
Calories: 285
Sugar: 3g
Sodium: 620mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 15g
Cholesterol: 45mg

Keywords: Kimchi Potstickers Recipe, Korean Dumplings, Pan-fried Dumplings, Kimchi Gyoza, Spicy Potstickers

Ingredients

Instructions

Notes

Nutrition

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