1 pack dumpling wrappers (round-shaped)
Oil, for pan-frying
For the Filling:
1 oz bunch Korean dried sweet potato noodles
8 oz ground pork
2 oz kimchi, squeeze and discard the excess kimchi juice and then finely sliced
1 heaping teaspoon grated ginger
1 tablespoon chopped scallion
2 tablespoons soy sauce
1 teaspoon rice wine
1/2 teaspoon sesame oil
3 dashes white pepper
Pinch of salt
Chinese black vinegar or Japanese ponzu, for dipping
Cook the sweet potato noodles by following the packaging instructions. Once cooked, rinse with cold water, drained, pat dry with paper towels and roughly chopped them into short strands.
Make the Dipping Sauce by combining all ingredients together in a small dip bowl. Set aside.
Combine the chopped sweet potato noodles with the rest of the Filling ingredients. Stir to combine well until the filling becomes sticky and all mixed together.
To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1/2 heaping tablespoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape and then pinch to from about 5-6 pleats. Press and seal tightly. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat the steps above until the filling is used up.
Heat some oil in a small skillet or pan over low to medium heat. Arrange 8 dumplings on the skillet or pan. Pan-fry the dumplings until the bottom turns light brown, about 2 to 3 minutes. Turn over and pan-fry the other side until light brown. Cover the skillet or pan with its lid while cooking. Repeat the same until all dumplings are cooked. Serve the dumplings warm with the Dipping Sauce.
Makes 24 dumplings | Prep Time: 20 Mins | Cook Time: 10 Mins