I’ve been wanting to try making these pork and kimchi dumplings since seeing them in the May issue of Food & Wine.

I decided to go all in and make the dough myself as well.  They call it an “easy five-minute dough,” but let’s not kid ourselves–making the dough might take five minutes, but all the extra time rolling it out makes it a little more involved than that.

Anyway, they looked great, and they tasted fantastic–success!

After the dumplings, Justin and I completed our Asian feast with two more recipes I’d been wanting to try, Grilled Miso Shrimp and Korean Sizzling Beef.  Both were very easy to make, and turned out great.

3 for 3!