⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1 cup, chopped Kimchi
• 1/2 pound Ground pork
• 2 cloves, minced Garlic
• 1 teaspoon, minced Ginger
• 1 tablespoon Gochujang
• 1 tablespoon Soy sauce
• 2 cups All-purpose flour
• 3/4 cup Warm water
• For frying Vegetable oil
• 4 Taco shells

📖 Instructions

1. First, prepare the kimchi filling. If using store-bought kimchi, finely chop it. If making your own, allow ample time for fermentation. I once left it out on the counter and, well, lets just say that was a mistake. The smell was something else. So follow the instructions carefully!. Then, sauté some finely minced garlic and ginger in a little vegetable oil until fragrant. Add the kimchi and cook for about 5-7 minutes, until it softens and releases its flavor. Set aside to cool.
2. Next, make the dumpling dough. This part is quite fun, actually. You'll need all-purpose flour and warm water. Mix them, you know, until you have a nice dough that's smooth and not too sticky. If its too sticky, I add a little bit more flour.
3. Now for the dumplings! Combine the cooled kimchi mixture with ground pork (or your protein of choice!) in a large bowl. Season generously with salt, pepper, and a dash of soy sauce or fish sauce, whatever you like. Don't be shy with the seasoning, you know!. Remember when I tried that fancy mushroom sauce once? I swear the whole apartment reeked of mushrooms for days. So learn from my mistake!
4. Roll out small circles of dumpling dough, about 3 inches in diameter. Place a spoonful of the kimchi-pork mixture in the center of each circle. Fold the dough in half, creating a half-moon shape, and crimp the edges firmly to seal. I think this is easier than it looks, but a little practice always helps. Don't worry if they don't look perfect.
5. Once all your dumplings are ready, gently fry them in a large skillet with a little oil over medium heat, cooking until golden brown and crispy. Make sure not to overcrowd the pan. I usually do it in batches so that's what I recommend. It's all about even cooking.
6. Warm your taco shells according to package directions. I prefer the corn ones, but you can totally use flour shells.
7. Now assemble your tacos! Fill each taco with 2-3 crispy kimchi dumplings. Top with your favorite taco fixings. Some fresh cilantro, a drizzle of sriracha mayo, and a sprinkle of sesame seeds are my go-tos. There's something about the simple elegance of these simple ingredients.
8. Serve immediately and enjoy the delicious fusion of Korean and Mexican flavors! I promise it's worth it!

📝 Notes

• Adjust the amount of gochujang to control the spice level.
• For a vegetarian version, substitute ground pork with crumbled tofu or mushrooms.
• Feel free to add other vegetables to the dumpling filling, such as carrots or onions.
• Serve with your favorite taco toppings, such as cilantro, salsa, and sour cream.