Pineapple Kimchi Dumplings

To make the filling, place the kimchi on a cutting board and pat it dry with paper towels to soak up the excess moisture. Then, finely chop the kimchi. Heat the sesame oil in a large sauté pan over medium heat. Once heated, add the ground turkey to the pan, sprinkle with salt, and brown for 4–5 minutes. Once cooked through, add the chopped kimchi and pineapple to the pan and stir to combine.

Place the dumpling wrappers on a baking sheet and add a 2-teaspoon mound of filling in the center of each wrapper. Fill a small dish with water. Dip your finger in the water and trace around the outline of the wrapper. Close the dumpling by folding the filled wrapper in half and sealing the edges by tightly pinching together.

Coat a large skillet or sauté pan in cooking spray over medium heat. Once heated, add about 8-10 dumplings to the pan and cook for 2–3 minutes. Then, add ¼ cup water to the pan and cook the dumplings, covered, for an additional 2–3 minutes. Repeat until all dumplings are cooked.

For the dipping sauce, mix all ingredients together in a small bowl.