Tofu and Kimchi Dumplings
Try these delicious, Asian-inspired dumplings with homemade wrappers! Recipe by Liv.
Serves 30-35 dumplings | Prep time: 30 mins | Cooking time: 30 mins
- 2 cups All Purpose Flour
- 1 1/2 tsp Salt
- 1/2 cup Boiling Water
- 1/2 cup Cold Water
Tofu & Kimchi Filling
- 1 Tbsp Vegetable Oil
- 1 Shallot, minced
- 1/2 cup Carrot, minced
- 1/2 cup Red Bell Pepper, minced
- 7-8oz Extra Firm Tofu, half a block
- 1 Tbsp Fresh Ginger, minced
- 2-3 Cloves of Garlic, minced
- 1/4 cup Green Onions
- 1 cup Vegan Kimchi, (I used Mother In Law’s Vegan Napa Cabbage)
- 4 Tbsp Low Sodium Soy Sauce
- 2 Tbsp Agave or Maple Syrup
- 1 Tbsp Apple Cider Vinegar, or sub Rice Vinegar
- 1 1/2 tsp Chili Garlic Sauce
- 1 Tbsp Fresh Ginger, minced
- 1-2 Cloves of Garlic, minced
- 1/4 cup Low Sodium Soy Sauce
- 1 Tbsp Agave or Maple Syrup
- 1 tsp Apple Cider Vinegar, or sub Rice Vinegar
- 3 Tbsp Water
- 1-2 tsp Chili Garlic Sauce, depending on your preference
- 1 tsp Toasted Sesame Oil
- Make the dumpling wrapper by whisking together the all purpose flour and salt in a large bowl.
- With a wooden spoon stir in the boiling water.
- Next, add the cold water. Knead until a smooth dough has formed. It will be slightly sticky.
- Cover with a damp dish towel and set aside to rest.
- Make the filling by mincing the shallot, carrot, red pepper, garlic, and ginger. Set aside.
- In a large pan, heat 1 tbsp of oil on medium-high heat.
- Crumble the tofu and add to the pan along with the minced shallot, carrot, and red pepper. Cook for 6-8 minutes until soft and slightly brown.
- Add the ginger and garlic. Cook for another 2 minutes.
- Then, finely chop the kimchi and green onions. Add to the pan and stir.
- Whisk together the soy sauce, agave, apple cider vinegar, and chili garlic sauce in a small bowl.
- Add to the filling mixture and stir together until incorporated.
- Cook for a few more minutes until the liquid has absorbed.
- Then, transfer to a bowl to cool.
- This dough is quite sticky so be sure to heavily flour your surface and the rolling pin. Add more flour as needed.
- On a heavily floured surface roll out the dough to roughly 1/8in thick. Use a 3 1/2 or 4 inch cookie cutter to cut out the dumpling wrappers. You should get between 30-35 dumplings. Don’t make them too thin or they will fall apart when cooking.
- Fill up a small dish with water. Set aside.
- Dip your finger in to the water and lightly wet around the edge of the wrapper. One at a time. Fill the wrapper with 1 tbsp of filling and fold in half to seal the edges. If you’re feeling fancy, get creative with the way you wrap the dumpling but I kept mine simple.
- Set aside dumplings on a floured parchment lined baking tray and cover with a damp dish towel.
- Continue until all dumplings have been filled and folded.
- At this point I recommend cooking only the dumplings you plan to eat and freeze the rest. Continue with step 4 when ready.
- Boil a half pot of water. I used my metal steamer but use whatever steamer you have. Grease the metal steamer and place the dumplings in the pot so they aren’t touching.
- Once the water is boiling, place the steamer basket on top with the lid on and steam for 10 minutes. If frozen, add 1-2 extra minutes.
- Optional: Carefully transfer steamed dumplings to a pan with 1/2 to 1 tbsp of oil on medium-high heat. Cook until golden and crispy on the bottom about 2-3 minutes. Remove from pan.
- Mince garlic and ginger. Place in small bowl.
- Whisk in the remaining sauce ingredients to the garlic and ginger.
- Serve sauce with dumplings and enjoy!
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Hi! My name is Liv and I'm the creator of Liv Vegan Strong. I'm 23 years old and currently live in New York City. I went vegan almost 10 years ago and had absolutely no idea what I was doing or where to begin. See all recipes by Liv