Go Back
+ servings
Perilla Leaves are used as dumpling wrappers to hold pork and vegetable filling

Perilla Leaves Dumplings with Pork (Kkaennip-jeon)

Holly Ford
This Korean pork dumpling recipe is using perilla leaves (kkaennip) as a dumpling wrapper, coated with flour and egg, then pan-fried.
No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cuisine Korean
Servings 4


  • 15-20 perilla leaves rinsed
  • 1/2 lb minced pork
  • 1/4-1/2 red bell pepper diced
  • 1/2 carrot diced
  • 1/4 cup Asian chives or green onion finely minced
  • 2 cloves garlic finely minced
  • 1 tbsp rice wine
  • salt and pepper to taste
  • 1/2 cup flour
  • 2 eggs well beaten
  • grape seed oil for frying


  • In a mini food processor, process bell pepper and carrot until finely minced.
  • In a bowl, combine pork, minced vegetables, Asian chives (or green onion), garlic, rice wine, and season with salt and pepper. Mix well and set aside.
  • Coat the front side of perilla leaf (the leaf should be just rinsed and slightly wet) with flour lightly. Place 1/2-1 tablespoon of pork filling in the center, fold the leaf to cover the filling and press the edge of the leaf to seal. It is okay if the leaf doesn't seal completely. Coat the dumplings with the flour and then the egg.
  • Heat 1 tablespoon of oil in a skillet over medium heat. Place the dumpling and fry until golden, about 3 minutes. Flip over and continue to fry another 3 minutes. Add more oil if necessary. Make sure the filling inside is completely cooked. (You can tell by its firmness).
  • Serve hot or at room temperature.
Keyword kkaennip, kkaennip dumpling, kkaennip jeon, kketnip, minced pork, perilla dumpling, perilla leaves, pork dumpling
Tried this recipe?Let us know how it was!