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Inferno Pockets (Kimchi Dumplings)

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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.

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)

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

Find it online: https://thefamilycooking.com/inferno-pockets-kimchi-dumplings/