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!