Pork & Kimchi Dumplings with Peanut Sauce

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 40 minutes
  • Total time 2 hours
  • Portion size 40 servings



In bowl, combine pork, kimchi, sesame seeds, cilantro, garlic, sesame oil, tamari and lemon zest and juice. Season with salt and pepper. Refrigerate for 15 minutes.

Lay 10 wrappers on work surface. Place 1 tbsp pork filling in center of each wrapper. Brush edges with a little water; fold each round into half moon, pressing gently to seal. Place on parchment paper-lined baking sheet. Repeat with remaining filling and rounds. Cover with tea towel; refrigerate for 30 minutes. (Make-ahead: Can be refrigerated overnight or frozen for up to 3 months.)

In wok, heat half of the vegetable oil over medium heat; cook half of the dumplings for 3 to 4 minutes on each side or until golden. Transfer to paper towel-lined baking sheet. Repeat with remaining dumplings, adding remaining oil as needed. Serve with Peanut Sauce.

Test Kitchen Tip: If freezing dumplings, cook from frozen. Increase cooking time by 2 to 4 minutes.



In bowl, whisk ½ cup creamy peanut butter, 1 tbsp soy or tamari sauce, 1 tbsp maple syrup, 1 tsp toasted sesame oil, 1 tsp brown sugar and 1 tsp fleur de sel.




Nutritional facts PER 5 DUMPLINGS (with sauce): about

  • Calories 325
  • Total fat 17 g
  • Saturated fat 3 g
  • Cholesterol 20 mg
  • Sodium 900 mg
  • Total carbohydrate 32 g
  • Fibre 2 g
  • Sugars 5 g
  • Protein 10 g
  • Iron 2 mg
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Appetizers & Snacks

Pork & Kimchi Dumplings with Peanut Sauce