This Christmas my brother and I experimented with making North Carolina BBQ pork and kimchi dumplings. We thought we would take the current trend of adding kimchi to basically everything, and try and make Kimchi & North Carolina BBQ Pork-Chinese style dumplings. These dumplings came out great.
- 1.5 pounds of chopped or pulled BBQ pork (preferably from Wilbur’s in Greensboro, NC)
- Nappa cabbage kimchi
- 1 pack of circular dumplings wrappers ~50 wrappers
- Vegetable fry oil
1. Finely chop the nappa cabbage kimchi until you have 1 cup of chopped kimchi
2. In a large bowl mix the chopped kimchi, 2 tablespoons of kimchi juice from kimchi jar and BBQ pork together. The final mix should have a orange-reddish hue. Note: if you use pulled pork you might need to give it a chop to make the pork easier to use as a filling.
3. Place about a table spoon of the filling in the middle of a dumpling wrapper.
4. Moisten the edges of the wrapper with water and crimp the edges of the wrapper together to enclose the filling, set aside on a platter. Repeat about 30-40 times.
5. Cook in batches of around 12-20, depending on the size of your fry pan. Heat a table spoon of vegetable oil in a fry pan and pan-fry the dumplings until the bottom surface of the dumpling is golden. Use a fry pan you have a lid for.
6. Add a ~1/4 cup of water to the hot pan and cover the pan to steam the dumplings. Steam just long enough to heat the dumplings through. You don’t need to steam for long since the meat is already cooked.
7. Once they are steamed they are ready to be eaten. I don’t think they need any sauce, but you might consider some Eastern NC style vinegar based BBQ sauce as a dip.