Pork-Kimchi Dumpling Pancakes Recipe

Name: Pork-Kimchi Dumpling Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 1 tablespoon white vinegar; 1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper; 1 tablespoon sesame seeds; 1 tablespoon sugar; 10 ounces ground pork; 2 scallions, minced; 1/3 cup finely chopped drained kimchi; 2 garlic cloves, minced; 1 tablespoon minced peeled ginger; 1 large egg, lightly beaten; 1 tablespoon soy sauce; 1 teaspoon kosher salt; 1/4 cup firm tofu, finely chopped; 30 gyoza wrappers; 1 1/2 tablespoons cornstarch; 3 tablespoons canola oil

Servings: persons

1/4 cup soy sauce
1 tablespoon white vinegar
1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon sugar
10 ounces ground pork
2 scallions, minced
1/3 cup finely chopped drained kimchi
2 garlic cloves, minced
1 tablespoon minced peeled ginger
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon kosher salt
1/4 cup firm tofu, finely chopped
30 gyoza wrappers
1 1/2 tablespoons cornstarch
3 tablespoons canola oil

1
Make the dipping sauce Mix all of the ingredients until the sugar dissolves.
2
Make the dumplings In a bowl, mix all of the ingredients except the wrappers, cornstarch and oil.
3
Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel.
4
Brush the edges of the wrappers with water and drop 1 tablespoon of the filling in the centers.
5
Fold over one side of the wrapper to form a half moon, pressing the edges together.
6
Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.
7
Make the dumplings In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water to make a slurry.
8
Make the dumplings Heat 1 tablespoon of the oil in an 8-inch nonstick skillet.
9
Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space).
10
Cook over moderate heat until golden on the bottom.
11
Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute.
12
Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes.
13
Carefully invert the dumpling pancake onto a plate.
14
Repeat to make 2 more pancakes.
15
Serve with the dipping sauce.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1/4 cup soy sauce, 1 tablespoon white vinegar, 1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper, 1 tablespoon sesame seeds, and more.

Yes, Pork-Kimchi Dumpling Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork-Kimchi Dumpling Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions