Kimchi Tofu Dumplings
These are my Kimchi Tofu Dumplings inspired by Korean Mandu, and they are hands down some of the juiciest and most flavoursome dumplings I've ever made.
Servings: 2 people
Ingredients
For The Dough
- 150g plain flour (all-purpose flour)
- 60 ml water
For The Filling
- 5 tbsp kimchi (plant-based kimchi if you want this dish to be vegan)
- 280g firm tofu, crumbled
- 2 garlic cloves, minced
- ½ inch ginger, finely chopped
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang
- 1 tablespoon ketchup
For The Dipping Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang
- ½ tablespoon gochugaru flakes
- 1 tablespoon chilli oil
Instructions
- Pour the flour and water into a large bowl and mix with chopsticks until a shaggy dough forms. Then, knead for 5 minutes until a cohesive dough ball forms. Don't be tempted to add more water, the dough will seem hard. But once it has rested, it will be easier to knead. Cover with cling film and set aside.
- Prepare the filling by combining kimchi, crumbled tofu, minced garlic, grated ginger, light soy sauce, sesame oil, sugar, gochujang, and ketchup in a bowl until a crumbled paste forms. If the filling looks a bit watery, make sure to try and remove any excess liquid. If it's still looking very moist, then add 1 or 2 tablespoon of flour and give it all a good mix so it soaks up the excess liquid. Set aside.
- Once your dough has rested for 5 minutes while you made your filling, knead it for another minute. Roll out your dough into a sausage shape and then slice into 16 equal-sized pieces. Flatten each piece with the palm of your hand and roll them into circular wrappers with a rolling pin or dumpling roller until very thin.
- Place a small spoonful of the filling into the centre of the wrapper and fold over into a semi-circle. Seal and then bring the two corners together to make a little hat shape. Repeat this for all of your kimchi tofu dumplings.
- Place a non-stick frying pan on medium heat with a drizzle of oil. Add in your dumplings and then pour in water so that they cover half the height of the dumplings. Place on the lid and steam for 8 minutes or until the water has evaporated.
- Meanwhile, combine all of your dipping sauce ingredients in a small bowl. Taste and season according to your preferences.
- Once your dumplings are cooked, serve up with the dipping sauce and enjoy!