Tofu and Kimchi Dumplings

Serves 30-35 dumplings | Prep time: 30 mins | Cooking time: 30 mins

INGREDIENTS

Dumpling Wrapper

• 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

Dipping 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

METHOD

Step 1

1. Make the dumpling wrapper by whisking together the all purpose flour and salt in a large bowl.
2. With a wooden spoon stir in the boiling water.
3. Next, add the cold water. Knead until a smooth dough has formed. It will be slightly sticky.
4. Cover with a damp dish towel and set aside to rest.

Step 2

1. Make the filling by mincing the shallot, carrot, red pepper, garlic, and ginger. Set aside.
2. In a large pan, heat 1 tbsp of oil on medium-high heat.
3. 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.
4. Add the ginger and garlic. Cook for another 2 minutes.
5. Then, finely chop the kimchi and green onions. Add to the pan and stir.
6. Whisk together the soy sauce, agave, apple cider vinegar, and chili garlic sauce in a small bowl.
7. Add to the filling mixture and stir together until incorporated.
8. Cook for a few more minutes until the liquid has absorbed.
9. Then, transfer to a bowl to cool.

Step 3

1. This dough is quite sticky so be sure to heavily flour your surface and the rolling pin. Add more flour as needed.
2. 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.
3. Fill up a small dish with water. Set aside.
4. 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.
5. Set aside dumplings on a floured parchment lined baking tray and cover with a damp dish towel.
6. Continue until all dumplings have been filled and folded.
7. At this point I recommend cooking only the dumplings you plan to eat and freeze the rest. Continue with step 4 when ready.

Step 4

1. 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.
2. 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.
3. 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.

Step 5

1. Mince garlic and ginger. Place in small bowl.
2. Whisk in the remaining sauce ingredients to the garlic and ginger.
3. Serve sauce with dumplings and enjoy!