Kimchi & Pulled Pork Dumpling

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.

BBQ pork & kimchi dumpling


  • Photo Nov 27, 4 52 23 PM1.5 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.

3 Responses to Kimchi & Pulled Pork Dumpling

  1. Pingback: One Year Birthday of Dumpling Hunter | The search for the world's best dumplings

  2. Pingback: Ingredient Hunt: pulled pork at Scott’s B.B.Q. | The search for the world's best dumplings

  3. brian says:

    I made the kimchi and pulled pork potstickers today. I had some leftover pulled pork I cooked in the crockpot that I had stored in the freezer. The only thing I did different was I reduced the recipe by a third and I added a couple of dashes of 5 spice powder. They were/are out of this world. Most fillings are 10 to 15 ingredients. This one was simple and full of flavor. Loved it.

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