Tofu and Kimchi Dumplings

MAKES 30-35

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

 

INSTRUCTIONS

Step 1:

• 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.

Step 2:

• 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.

Step 3:

• 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.

Step 4:

• 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.

Step 5:

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