Tofu and Kimchi Dumplings (Vegan)
Updated: Oct 5, 2020
This crispy, chewy and aromatic dumpling is so delicious that you will not believe its vegan!
This recipe was originally inspired by Jeeca Uy, whose blog name is under thefooietakesflight. All of her recipes are vegan and they all look amazingly delicious, even I was drooling just looking at her pictures!
I was motivated to make her dumpling recipe, but then I realized that I didn't have a lot of the ingredients she called for, such as cabbage and carrots, so I decided to challenge myself by using what I already have in the house and some of those ingredients includes kimchi and tofu, which gave birth to these beautiful and delicious dumplings!
Although I am not following her fillings, however, I am following her recipe for dumpling dough and her folding techniques, which can be found here!
I have made dumplings about four times in my life. The first two times, all I was responsible for was grating ginger, carrots and learning how to wrap dumplings the traditional way. The third time, I had to make everything from scratch and I failed miserably. The dough was just too thick...and that was 6 or 7 years ago. The fourth time, a.k.a a few days ago, I just had to do it and I could not wait any longer to have these dumplings and the only way that I was getting one was to make it myself! The result I would say is superb! The dumpling shell is so thin and crispy and that juiciness coming out from the dumpling is just so mouthwatering.
The process of dumpling making has proved to me that we all need to face our fears because like anything else, if we do it enough times and fix our last mistakes, we are just one step closer to success!
Now let's get started on making these amazing vegan dumplings!
Tofu and Kimchi Dumplings (Vegan)
Prep Time: 20 minutes
Cook Time: about 2 1/2 hour (include dough resting time, wrapping and cooking)
Total Time: 3 hours
Servings: 35-36 dumplings
2 1/4 cups (310g) all-purpose flour
3/4 cup warm water
1/4 tsp salt
400g extra firm tofu
15oz vegan kimchi, chopped
1/4 cup shiitake mushroom
1 shallots, diced
20g green onion, chopped
1 tbsp soy sauce
2 garlic clove, minced
1/2 tsp ginger, minced
1 tbsp sesame oil
2.5 tbsp corn starch
1/4 cup water per batch
1 tbsp cooking oil
SHOP MY INGREDIENTS
Dumpling Wrapper Dough
Combine flour and salt and mix well.
Stir in warm water and mix until combined.
Rest dough for 1 hour with damp towel covered over it.
Drain any from tofu. Mash with a fork until fine and squeeze out excess water by squeezing it out with a cheesecloth.
Rehydrate dry mushrooms by soaking them in hot water for 15 minutes and dice.
Squeeze out excess liquid and chop kimchi.
Heat a pan. Add in 1 tbsp of oil. When the oil is hot, sauté ginger, garlic, chopped kimchi, shallots and mushrooms until aromatic. About 5-8 minutes. Stir in tofu.
Add soy sauce and sesame oil. Mix well.
Add cornstarch and mix until well combined.
Transfer the filling to a bowl and let it cool.
Poke a hole in the middle of dough to create a hole. Create a larger hole by slowly pulling apart the sides (see picture)
3. Sprinkle dough with some flour and slice the ring of dough into 14-15 gram pieces, making around 35-36 pieces.
4. Cover with a towel to prevent them from drying out.
Rolling Out the Wrappers
Roll each piece of dough into a ball.
Lightly flatten it with your palm.
Sprinkle some flour on top of the dough and rolling pin as well.
Roll out dough by moving the pin forward and backward.
Rotate the dough and repeat the movement. Roll out the dough until you have a wrapper that’s around 4 ½ inches.
Repeat for all of the dough.
Keep wrappers covered with a towel while you fill add each piece with filling.
Place each wrapper in your hand and fill with about 1tbsp of filling.
Squeeze filling and fold wrapper from the bottom to the top.
Seal the wrapper with your fingers by pressing both ends together. From there, you can pleat the edges of the dumplings.
Repeat this for the rest of the dumplings.
Cooking the Dumplings
Heat a non-stick pan with a lid.
Add in 1 tbsp of oil. When hot, place the dumplings in the pan. Do not over crowd them.
Cook over medium heat for 5-6 minutes or until crust forms on the bottom.
Pour ¼ cup of water into the pan and cover and cook for 5-6 minutes.
Enjoy hot with some dipping sauce.
3 tbsp soy sauce
½ tbsp maple syrup
1 tsp chili garlic sauce (optional)
1 tsp sesame seeds
1tsp minced ginger
1 tsp minced garlic