Ingredients
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1 lb ground Pork
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1 cup chopped Kimchi
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1 tsp Ginger
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1 tsp granulated Garlic
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2 tbsp Soy Sauce
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2 tbsp Brown Sugar
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¼ cup freshly chopped Chives
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½ cup finely chopped Onion
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1 Egg
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1 cup + 1 tbsp Water
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egg roll wrappers
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cooking Oil
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Dipping Sauce
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¼ cup Soy Sauce
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2 tsp toasted Sesame Seed Oil
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¼ cup chopped Chives
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1 tbsp Brown Sugar
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½ tsp Red Pepper Flakes
Directions
Steps
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1
Done
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In a large bowl, add pork, kimchi, ginger, garlic, soy sauce, brown sugar, chives, and onion. Mix everything together to combine. |
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2
Done
|
Whisk egg with a tablespoon of water in a small bowl and set aside. Place an egg roll wrapper on a flat working surface and lightly brush the edges with egg wash. |
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3
Done
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Spoon 2–3 tablespoons of kimchi-pork filling onto center of egg wrapper. Fold each egg roll wrapper in half, pressing down to seal edges. |
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4
Done
|
Gently press bottom of dim sum onto flat surface to create a flat bottom. |
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5
Done
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When ready, place steam rack in bottom of Instant Pot. Add 1 cup water. Spray bamboo steamer basket with vegetable spray and place it down onto the steam rack. (I use a round, stackable bamboo steamer that fits into the Instant Pot.) |
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6
Done
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Secure lid of Instant Pot and steam for 8 minutes, letting steam release naturally. |
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7
Done
|
Transfer dim sum to a serving dish. |
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8
Done
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To make dipping sauce, add ingredients to a small bowl, whisking everything together. Serve dipping sauce with kimchi pork dim sum. |
