Easy Korean Pork and Onion Dumplings Recipe

Prepare the filling by mixing the ground pork, spring onions, salt, sesame oil, white pepper, kochukaru, and glass noodles. Stir to combine. Take a small amount of the filling and fry to test for seasoning. Taste and adjust the seasoning accordingly.

Form the dumpling by putting a small spoonful of filling in the center of a wrapper and sealing it up tightly with your fingers. (Make sure it is well sealed so the filling won't spill out.) Repeat until all the ground pork mixture is used.

Bring a pot of water to a boil. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), scoop out using a strainer or slotted spoon onto a serving platter. Serve while hot drizzled with chili sauce and chopped fresh garlic on top.

If desired, after boiling the dumplings, heat a little oil in a pan. Fry the dumplings on both sides until slightly browned. Serve with soy sauce and crunchy garlic and chili.