Brain Dumplings With Kimchi-Chile Sauce Recipe

Name: Brain Dumplings With Kimchi-Chile Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound ground pork; 2 teaspoon soy sauce; 1/2 teaspoon garlic chile sauce (Sambal Oelek); 1/4 cup thinly sliced green onions; 1 clove garlic, minced; 1 teaspoon grated fresh ginger; 1 teaspoon lime zest; 1/4 teaspoon white pepper; 1 teaspoon sugar; 1 large egg, lightly beaten; 18 round gyoza skins; cooking spray; Napa cabbage leaves or lettuce leaves; 1 cup store bought kimchi; 2 tablespoons garlic chile sauce (Sambal Oelek); 2 teaspoons dark sesame oil; 2 teaspoons rice vinegar; 2 teaspoons lime juice; 2 tablespoons water

Servings: persons

3/4 pound ground pork
2 teaspoon soy sauce
1/2 teaspoon garlic chile sauce (Sambal Oelek)
1/4 cup thinly sliced green onions
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon lime zest
1/4 teaspoon white pepper
1 teaspoon sugar
1 large egg, lightly beaten
18 round gyoza skins
cooking spray
Napa cabbage leaves or lettuce leaves
1 cup store bought kimchi
2 tablespoons garlic chile sauce (Sambal Oelek)
2 teaspoons dark sesame oil
2 teaspoons rice vinegar
2 teaspoons lime juice
2 tablespoons water

1
For Dumplings:
2
Combine pork, soy sauce, 1/2 tsp. garlic chile sauce and next 7 ingredients in a medium size mixing bowl. Stir gently till well mixed.
3
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), place skin on a work surface, starchy side up. Moisten edge of skin with water. Spoon 2 rounded teaspoon pork mixture into center of skin. Fold wrapper in half, pressing well to seal edge. Lightly moisten one edge of wrapper; pleat edge, pressing to seal pleats. Place on a baking sheet lined with plastic wrap coated with cooking spray. Cover with a damp towel or paper towels to prevent drying. Repeat procedure with the remaining gyoza skins and filling.
4
Line each tier of a 2-tiered bamboo steamer with cabbage or lettuce leaves. Arrange 9 dumplings, 1 inch apart, over leaves in each basket. Stack tiers; cover with steamer lid. Add water to a skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam dumplings 8 minutes or until done. Discard leaves. Serve dumplings tossed with Kimchi-Chile Sauce, then stack into tiny bowls, jars or plates to look like brains.
5
For Kimchi-Chile sauce:

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3/4 pound ground pork, 2 teaspoon soy sauce, 1/2 teaspoon garlic chile sauce (Sambal Oelek), 1/4 cup thinly sliced green onions, and more.

Yes, Brain Dumplings With Kimchi-Chile Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brain Dumplings With Kimchi-Chile Sauce

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