Pork & Kimchi Dumplings with Dipping Sauce
By Morrisons
Published on 21 January 2026
Learn how to make easy Pork & Kimchi Dumplings at home with this simple, step-by-step recipe. Combining succulent ground pork with zesty fermented kimchi, these gyoza style dumplings are a simple yet show-stopping starter. Perfect for beginners, this recipe includes a 3-ingredient honey-soy dipping sauce and tips for getting a perfectly crispy base every time.Time and servings
30 minsTotal time
4Servings
20 minsPrep time
10 minsCooking time
Ingredients
- 250g lean ground pork
- 150g kimchi, drained well and finely chopped
- 1 pack circular gyoza/dumpling wrappers (approx. 24 wrappers)
- 2 spring onions, finely sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- Vegetable oil, for pan-frying
- For the sauce: 3 tbsp soy sauce
- For the sauce: 1 tbsp rice vinegar
- For the sauce: 1 tsp honey (or agave)
- Optional for the sauce: a pinch of chili flakes or a drop of sesame oil
Method
Step 1
In a medium bowl, combine the ground pork, finely chopped kimchi, spring onions, soy sauce, sesame oil, and grated ginger. Mix thoroughly until the pork has absorbed the seasonings and the mixture is slightly sticky. Tip: Kimchi is packed with juice, which is delicious but can make your dumplings soggy. Make sure to squeeze the liquid out of the kimchi before chopping it to ensure your filling stays firm and your wrappers stay crispy!Step 2
Lay out 5–6 dumpling wrappers at a time. Place a rounded teaspoon of filling in the centre of each.Step 3
Dip your finger in a bowl of water and run it around the edge of the wrapper. Fold the wrapper in half over the filling to create a half-moon shape. Press the edges firmly together to seal, removing any air bubbles. (You can pleat the edges or simply use a fork to crimp them shut).Step 4
Heat 1 tbsp of vegetable oil in a large non-stick frying pan over medium-high heat. Place the dumplings in the pan (flat-side down). Fry for 2–3 minutes until the bottoms are golden brown and crispy.Step 5
Carefully pour 50ml of water into the pan (it will hiss!) and immediately cover with a tight-fitting lid. Let the dumplings steam for 5 minutes until the water has evaporated and the pork is cooked through.Step 6
Remove the lid and let the dumplings fry for an extra 30–60 seconds to re-crisp the bottoms.Step 7
Whisk your dipping sauce ingredients together in a small bowl. Serve the dumplings hot, crispy-side up, with the sauce on the side.