Inferno Pockets (Kimchi Dumplings)

Why You’ll Love This Recipe

If you love dumplings but crave something with a little more heat, these kimchi dumplings will hit the spot. The mix of spicy, tangy, and umami-packed filling makes every bite unforgettable. They’re easy to make ahead, freezer-friendly, and can be pan-fried, steamed, or boiled depending on your preference. Plus, they bring a comforting warmth that makes them perfect for gatherings or simple weeknight dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dumpling wrappers
kimchi (finely chopped)
ground pork (or ground chicken, beef, or tofu for vegetarian option)
garlic (minced)
ginger (grated)
soy sauce
sesame oil
scallions (chopped)
gochugaru (Korean red chili flakes, optional for extra heat)
salt and pepper to taste
vegetable oil (for pan-frying, if desired)

Directions

1. In a large bowl, mix together the chopped kimchi, ground pork, garlic, ginger, soy sauce, sesame oil, scallions, and gochugaru. Season with salt and pepper.
2. Place a dumpling wrapper on a flat surface. Add about one teaspoon of filling to the center.
3. Moisten the edges of the wrapper with water, then fold and seal into your desired dumpling shape, making sure no air pockets remain.
4. To cook:
   • Pan-fry: Heat oil in a skillet, add dumplings, cook until bottoms are golden, then add water and cover to steam until cooked through.
   • Steam: Place dumplings in a steamer basket lined with parchment and steam until the filling is fully cooked.
   • Boil: Drop dumplings into boiling water and cook until they float, about 3–4 minutes.
5. Serve hot with dipping sauce (soy sauce, vinegar, sesame oil, or chili oil).

Servings and timing

This recipe makes about 24 dumplings and serves 4 as a main dish or 6–8 as an appetizer. Preparation takes about 30 minutes, and cooking takes 10–15 minutes depending on the method.

Variations

• Vegetarian: Use tofu or mushrooms instead of ground meat.
• Cheesy fusion: Add shredded mozzarella or cheddar to the filling for a Korean-Western twist.
• Seafood option: Replace meat with chopped shrimp for a lighter, ocean-inspired dumpling.
• Gluten-free: Use gluten-free wrappers or rice paper as a substitute.
• Milder version: Reduce or omit gochugaru and use mild kimchi.

Storage/Reheating

• Refrigerator: Store cooked dumplings in an airtight container for up to 3 days.
• Freezer: Freeze uncooked dumplings on a tray until solid, then transfer to a freezer bag. Cook directly from frozen without thawing.
• Reheating: Reheat cooked dumplings in a skillet with a little oil, steam them for a few minutes, or microwave covered with a damp paper towel.

FAQs

How spicy are kimchi dumplings?

The spice level depends on the kimchi and whether you add gochugaru. You can make them milder by using less spicy kimchi.

Can I make these dumplings ahead of time?

Yes, you can prepare the dumplings and refrigerate them for up to 24 hours before cooking or freeze them for longer storage.

What’s the best way to seal dumplings?

Moistening the edges with water and pressing firmly works well. You can pleat the edges for a traditional look, but a simple fold works too.

Can I bake kimchi dumplings?

Yes, though it’s less traditional. Brush them with oil and bake at 375°F (190°C) until golden and cooked through, about 15–20 minutes.

What dipping sauce goes well with them?

A simple mix of soy sauce, rice vinegar, and sesame oil works beautifully. Add chili oil for extra heat.

Do I need a steamer to make these?

No, you can pan-fry or boil them if you don’t have a steamer. Even baking works in a pinch.

Can I use store-bought dumpling wrappers?

Absolutely. Store-bought wrappers save time and are widely available in most grocery stores.

Can I make these dumplings vegan?

Yes, just use tofu or mushrooms in place of meat and ensure your kimchi is vegan (some are made with fish sauce or shrimp paste).

How do I prevent dumplings from sticking when steaming?

Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.

How do I know when the dumplings are cooked?

For pan-frying or steaming, the wrappers should turn slightly translucent, and the filling should reach 165°F (74°C). For boiling, they’re done once they float.

Conclusion

Inferno Pockets, or kimchi dumplings, are a spicy, flavorful twist on classic dumplings that are sure to impress. Whether you pan-fry for crispy edges, steam for tenderness, or boil for simplicity, they deliver satisfying heat and comfort. Make a big batch, freeze some for later, and enjoy the fiery burst of flavor whenever the craving strikes.

Inferno Pockets (Kimchi Dumplings)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Inferno Pockets, also known as Kimchi Dumplings, are spicy, savory dumplings filled with tangy kimchi, ground pork, and aromatic seasonings. These bold, flavor-packed pockets can be pan-fried, steamed, or boiled, making them a versatile and satisfying appetizer or main course.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 10–15 minutes
• Total Time: 45 minutes
• Yield: 24 dumplings (serves 4 as main or 6–8 as appetizer)
• Category: Appetizer
• Method: Pan-Frying, Steaming, or Boiling
• Cuisine: Korean
• Diet: Halal

Ingredients

1. 24 dumpling wrappers
2. 1 cup kimchi, finely chopped
3. 1/2 lb ground pork (or ground chicken, beef, or tofu for vegetarian option)
4. 2 cloves garlic, minced
5. 1 tsp fresh ginger, grated
6. 1 tbsp soy sauce
7. 1 tsp sesame oil
8. 2 scallions, chopped
9. 1 tsp gochugaru (Korean red chili flakes, optional)
10. Salt and pepper, to taste
11. Vegetable oil (for pan-frying, if desired)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix together chopped kimchi, ground pork, garlic, ginger, soy sauce, sesame oil, scallions, and gochugaru. Season with salt and pepper.

1. Place a dumpling wrapper on a flat surface. Add about 1 teaspoon of filling in the center.
2. Moisten the edges with water, fold, and seal tightly. Remove air pockets and pleat edges if desired.
3. Choose your cooking method:
   • Pan-fry: Heat oil in a skillet. Add dumplings and cook until bottoms are golden. Add a splash of water, cover, and steam until cooked through.
   • Steam: Place dumplings in a lined steamer basket and steam for 8–10 minutes.
   • Boil: Drop into boiling water and cook until they float, about 3–4 minutes.
4. Serve hot with dipping sauce made from soy sauce, vinegar, sesame oil, or chili oil.

Notes

• Use tofu or mushrooms for a vegetarian version.
• Add shredded cheese for a fusion twist.
• Freeze uncooked dumplings for easy meals later.
• Use gluten-free wrappers or rice paper for a gluten-free version.
• Reduce or omit gochugaru and use mild kimchi for a less spicy option.

Nutrition

• Serving Size: 6 dumplings
• Calories: 260
• Sugar: 2g
• Sodium: 580mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 35mg