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Korean Dumplings

Korean dumplings with a light and refreshing taste.

Servings 65 dumplings
Author whiteblankspace


  • 1.5 lb ground pork 80% lean
  • 2 oz chives minced
  • 2 cups cooked vermicelli chopped to 1 inch length
  • 8 oz bean sprouts chopped to 1/2 inch length
  • 3 white part of large green onion minced
  • 2 tbsp garlic minced
  • 3 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/3 tsp pepper
  • 2 tbsp water
  • 2 packages dumpling wrappers


  1. Mix all ingredients except the wrappers.

  2. Wet the edge of a wrapper with water. Place a tbps of filling mixture in the middle of the wrapper. Fold the wrapper in half and press the edges together to seal. Try as best as you can to seal it tight. You don't want gaps between the sealed edge and the filling.

  3. (For boiled dumplings) Bring a pot of water to boil. Place the dumplings in boiling water. Once they float, add a cup of cold water. When they float again, take them out with a strainer. Serve with soy sauce and vinegar mixure. (2:1)