07/16/2026
✨ KIMCHI DUMPLINGS 🥟
Packed with tons of flavor and easy to assemble, these homemade kimchi dumplings are perfect for a fun weeknight dinner with friends and family. 🥢
The full recipe is below, along with the Joyce Chen products we used. 👇
Ingredients
For the Filling
• 12 oz soybean sprouts
• 4 carrots, peeled and grated
• 2 teaspoons sesame oil, divided
• Salt, to taste
• 2 cups kimchi, finely chopped and excess liquid squeezed out
• 2 scallions, thinly sliced
•1 leek, thinly sliced
• 1/2 white onion, minced
• 2 tablespoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon brown sugar
• Black pepper, to taste
• 2 eggs, beaten
For the Dumplings
• 48 gyoza or potsticker wrappers
• 1 egg, beaten (for sealing the wrappers)
• Chili oil, for serving (optional)
Instructions
1. Bring 1 cup of water to a boil and cook the soybean sprouts until tender, about 15 minutes. Drain well, then coarsely chop the sprouts.
2. Heat 1 teaspoon of sesame oil in a skillet over medium heat. Add the grated carrots, season with a pinch of salt, and sauté until tender. Remove from the heat and let cool slightly.
3. Finely chop the kimchi and squeeze out as much excess liquid as possible.
4. In a large mixing bowl, combine the chopped soybean sprouts, sautéed carrots, kimchi, scallions, leek, onion, garlic, ginger, brown sugar, black pepper, salt, the remaining teaspoon of sesame oil, and the beaten eggs. Mix until everything is evenly combined.
5. Place about 1 tablespoon of filling in the center of each dumpling wrapper.
6. Lightly brush the edges with the beaten egg, then place the wrapper in your Joyce Chen Dumpling Press and seal. If needed, pinch the edges to ensure the dumpling is completely sealed.
7. Arrange the dumplings about 1 inch apart in your Joyce Chen Stainless Steel Steamer Basket. Steam for 8 to 10 minutes, or until the wrappers are tender and translucent.
8. Serve warm with a drizzle of chili oil, if desired, and enjoy!
