If you're craving a bold, flavor-packed appetizer or main dish, look no further than these cheesy kimchi dumplings. Combining juicy chicken mince, tangy kimchi, and melty cheese with a hint of spice, this recipe is a guaranteed crowd-pleaser. Perfectly pan-fried and steamed until golden and crispy, these dumplings are served with a creamy gochujang sauce for the ultimate fusion experience. Whether you're a dumpling enthusiast or new to making them, these cheesy kimchi dumplings are easy to prepare and deliver on taste every single time.
Cheesy kimchi dumplings are a fusion of Korean and Western cuisines, blending the tangy spice of kimchi with the comforting richness of melted cheese. These Korean dumplings are perfect for parties, appetizers, or a fun dinner, this dish delivers crispy, golden dumplings packed with bold, savory flavors. For an extra delicious challenge, try making my homemade dumpling wrappers. The creamy gochujang sauce ties it all together, creating an irresistible pairing that’s sure to impress both fusion food lovers and dumpling enthusiasts alike.
These homemade dumplings work perfectly with my easy homemade dumpling wrappers. If you are looking for other delicious dumpling recipes, try my chilli oil wontons, my homemade soup dumplings or my butter chicken dumplings.
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Ingredients
Chicken Mince - The mild flavor of chicken acts as a blank canvas, soaking up the rich, spicy, and tangy notes from the other ingredients. I love using chicken mince because it’s light and pairs beautifully with the bold flavors in this recipe.
Kimchi - The star of the show! Kimchi adds a tangy, slightly spicy kick that makes these dumplings irresistibly unique. Its fermented goodness enhances the umami factor of the filling.
Spring Onions (green onions) & Chives - These aromatic greens bring a fresh, herbaceous element, balancing out the richness of the cheese and sauce.
Soy Sauces - A combination of light soy sauce for saltiness and dark soy sauce for depth ensures every bite is well-seasoned.
Ginger & Garlic - These aromatics are essential for their fragrant, zesty flavor, elevating the filling to the next level.
Cheddar & Mozzarella Cheese - Cheddar offers a sharp, tangy flavor, while mozzarella melts beautifully, creating that ooey-gooey texture we all love.
Dumpling Wrappers - These are the perfect vessel for holding the flavorful filling, crisping up beautifully during pan-frying. Try making my homemade dumpling wrappers for a deliciously chewy texture.
Cooking Oil - A high-heat oil ensures the dumplings get that irresistible golden crust.
Gochujang - This Korean chili paste is a game-changer for the creamy sauce, bringing a deep, savory heat that complements the dumplings perfectly.
Double Cream - Cream tempers the spice of gochujang, creating a silky, luscious sauce that pairs beautifully with the crispy dumplings.
See recipe card for quantities.
Instructions
- Step 1: In a large bowl, combine the chicken mince, chopped kimchi, spring onions, soy sauces, minced garlic, ginger, grated cheddar, and one-third of the grated mozzarella. Stir until the mixture is well-combined and evenly distributed. This ensures every dumpling is packed with flavor in every bite.
- Step 2: Lay out the dumpling wrappers on a clean surface. Add a small pinch of mozzarella to the center of each wrapper, followed by 1-2 teaspoons of the filling. Wet the edges of the wrapper with cold water using your finger, then fold and pleat the edges inward, pressing firmly to seal. Place the folded dumplings on a floured surface or parchment paper to prevent sticking. Repeat until all the filling is used, yielding approximately 25 cheesy kimchi dumplings.
- Step 3: Heat a tablespoon of cooking oil in a large nonstick pan over medium-high heat. Arrange the dumplings in a single layer and cook in batches of 7-10, ensuring they don’t overcrowd the pan. Fry for 2-3 minutes until the bottoms turn golden brown and crispy.
- Step 4: Add 120ml (½ cup) of water to the pan, cover with a lid, and let the dumplings steam until the water evaporates, about 5 minutes. While the dumplings are cooking, prepare the sauce. In a small frying pan, combine the gochujang and double cream. Simmer over low heat, stirring often, until the sauce thickens slightly and becomes smooth and creamy. Remove the lid and let the dumplings crisp up again for another 2-3 minutes. Repeat with the remaining dumplings.
5: Step 5: Spoon the creamy gochujang sauce onto serving plates or save to use as a dipping sauce and arrange the cheesy kimchi dumplings on top. Garnish with extra chopped chives for a pop of color and fresh flavor!
Hint: Chop your kimchi finely to ensure it mixes seamlessly into the kimchi filling and doesn’t create large chunks.
Substitutions
Chicken Mince - Substitute with ground pork for a richer flavor or tofu crumbles for a vegetarian option. Both absorb the seasoning well and provide a great texture.
Kimchi - Use sauerkraut with chili flakes for a similar tangy and spicy profile, or pickled vegetables if you prefer less heat.
Spring Onions - Replace with finely chopped leeks for a milder onion flavor or red onions for a slightly sweeter twist.
Chives - Substitute with coriander for a fresh herbaceous note or scallions for a similar flavor profile.
Light Soy Sauce - Use tamari for a gluten-free alternative or fish sauce for a more intense umami boost.
Dark Soy Sauce - Swap with hoisin sauce for sweetness and depth or coconut aminos for a gluten-free and soy-free substitute.
Ginger - Use galangal for a citrusy flavor or ground ginger powder if fresh isn’t available.
Garlic - Replace with garlic paste for convenience or shallots for a subtler garlic-onion blend.
Cheddar Cheese - Swap with Parmesan for a nutty flavor or Gouda for a creamier texture.
Mozzarella Cheese - Use Monterey Jack for a similarly melty texture or provolone for a mild, stretchy substitute.
Dumpling Wrappers - Replace with wonton wrappers for a thinner option or rice paper for a gluten-free alternative. Try making my homemade dumpling dough for your own homemade dumpling wrappers.
Cooking Oil - Use sesame oil for added nuttiness or avocado oil for a neutral, high-heat option.
Gochujang - Substitute with Sriracha for a similar spice level or harissa paste for a North African twist.
Double Cream - Replace with coconut cream for a dairy-free alternative or cream cheese for a thicker, tangy version.
Variations
Vegetarian Cheesy Kimchi Dumplings - Replace chicken mince with finely crumbled tofu or mashed chickpeas for vegetarian dumplings. Add extra mozzarella for creaminess and finely chopped mushrooms for a hearty texture.
Seafood Kimchi Dumplings - Use minced prawns instead of chicken. Their delicate sweetness balances the spice and tang of the kimchi beautifully.
Spicy Beef Kimchi Dumplings - Swap chicken for ground beef dumpling filling and add a teaspoon of chili oil to the filling for an extra fiery kick.
Equipment
Small skillet
Storage
To store cheesy kimchi dumplings, let any leftovers cool completely before handling. Arrange the cooked dumplings in a single layer on a baking sheet and place them in the refrigerator for up to 3 days. For longer storage, freeze the Korean-inspired dumplings. To do this, lay them out on a parchment-lined tray to freeze individually for 2-3 hours. Once frozen, transfer them to an airtight container or freezer-safe bag, ensuring minimal air exposure to prevent freezer burn.
When reheating, frozen dumplings can be cooked directly from frozen - pan-fry and steam as described in the original recipe. If reheating refrigerated dumplings, simply pan-fry them on medium heat until warmed through and crispy.
For the creamy gochujang sauce, store it separately in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring frequently to maintain its smooth consistency.
Top Tip
For perfectly crispy bottoms, avoid moving the dumplings while pan-frying until they’ve developed a golden crust. This ensures the ideal texture
FAQ
Kimchi dumplings are tangy, savory, and slightly spicy with a rich umami flavor. The crispy wrapper contrasts beautifully with the juicy filling of chicken, cheese, and kimchi, delivering a fusion of bold, comforting tastes in every bite.
Kimchi dumplings can be healthy! Kimchi is rich in probiotics and nutrients, while chicken mince is lean. To make them lighter, steam instead of frying and use whole-grain wrappers or less cheese.
Serve kimchi dumplings with creamy gochujang sauce, soy dipping sauce, or chili oil. Pair them with steamed rice, a light salad, or a bowl of miso soup for a complete meal.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these cheesy kimchi dumplings:
Recipe
Cheesy Dumplings with Chicken and Kimchi Recipe
Equipment
- Large mixing bowl
- Large Skillet with lid
- Small skillet
Ingredients
- 330 g chicken mince
- 150 g kimchi chopped
- 3 spring onions chopped
- 10 g chives chopped
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 inch ginger minced
- 2 cloves garlic minced
- 20 g grated cheddar
- 50 g grated mozzarella
- 250 g dumpling wrappers 25 wrappers
- 1 tablespoon cooking oil
- 1 tablespoon gochujang
- 100 ml double cream
Instructions
- To make the dumpling filling add the chicken mince, kimchi, spring onions, soy sauces, garlic, ginger, grated cheddar and â…“ of the grated mozzarella then stir until well combined, use the rest of the mozzarella to add to each dumpling wrapper330 g chicken mince, 150 g kimchi, 3 spring onions, 10 g chives, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 inch ginger, 2 cloves garlic, 20 g grated cheddar
- Add a little mozzarella to each dumpling wrapper as well as 1-2 teaspoon of filling and wet the edges with a little water on your finger. Follow the video below (there will be a video inserted) and pleat the edges of the dumplings inwards, pressing at the edge. Sit each dumpling on a little four or on a dry surface to prevent from sticking then repeat with each dumpling until you have 2550 g grated mozzarella, 250 g dumpling wrappers
- Add cooking oil to a pan on medium-high heat and cook the dumplings in batches of 7-10 or use two large frying pans. Pan fry for 2-3 minutes until the bottoms are crispy then add 120ml/ ½ cup water and cover with a lid, let fry until the water has evaporated, roughly 5 minutes.1 tablespoon cooking oil
- Meanwhile, make the sauce in a small frying pan by combining the gochujang and cream and simmering until the dumplings are done, stirring often.1 tablespoon gochujang, 100 ml double cream
- Remove the lid then let crisp back up on the bottom for 2-3 minutes.
- Divide the creamy gochujang sauce between the plates then place dumplings on top, garnish with some more chopped chives.
