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Cheesy kimchi chicken dumplings

Cheesy Dumplings with Chicken and Kimchi Recipe

These cheesy kimchi dumplings combine juicy chicken mince, tangy kimchi, and melty cheese with a hint of spice, perfectly pan-fried and steamed until golden and crispy.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer
Cuisine Chinese, Korean
Servings 4

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 ⅓ of the grated mozzarella then stir until well combined, use the rest of the mozzarella to add to each dumpling wrapper
    330 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 25
    50 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.
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