Authentic Kimchi Dumpling
A perfect vegetarian Kimchi dumpling
Equipment
- Pot
- Cheesecloth for squeezing extra liquid out
- non-stick steam mat
Ingredients
- 330 g Fully fermented Vegan Kimchi
- 500 g Bean sprouts
- 1/2 Finely chopped spring onion
- 400 g Tofu
- 2 tbsp Vegetable oil
- Pinch of Salt and pepper
- 1 Egg
Instructions
- First, drain the Kimchi juice and water inside Tofu using a clean cheesecloth. If there is too much liquid in Kimchi and tofu, this will make the dumpling very soggy.
- Boil 500g of bean sprouts and drain the excess water same as before.
- Finely chop the drained Kimchi and bean sprouts and mix it all together with the drained tofu in a bowl. Add ½ cup of finely chopped spring onion into the same bowl. Season with salt and pepper powder. This is your dumpling filling.
- For the dumpling dough, add 300g of plain flour in a bowl with 1/3 tbsp of sea salt, 1 tbsp of olive oil and 100ml of warm water. Mix well and with the rolling pin, make the dough thinly, roughly 2mm.
- The dough is be to cut in round cookie cutter, preferably around 10cm in diameter.
- Before we put the filling in the dough, make sure you sprinkle some fresh flour to your hands and the dough so it won’t stick together.
- Gently put the dough to the palm of your hand and put a scoop of filling using a teaspoon in the middle of the dough.
- Now this is the challenging part when it comes to dumpling making. Brush around the outskirt of the dough with water to moisten. You can just use your finger for this. Once it is moistened, fold the sheet in half and press down the edges to seal.
- Make sure to sprinkle fresh flour to the surface of the tray so that the fresh dumplings don’t stick to the surface of the tray.
- Now you would need a non-stick steam mat on the top of steam tray to cook the dumplings. This allows the dumplings not to stick to the steam tray.
- Cook about 20 minutes and gently put the cooked dumplings on a dish, sprinkle some sesame seeds and a drizzle of sesame oil.
- If you want to have more dumplings later in the week, cook the dumplings for 10 minutes, leave it to cool and store it in the freezer. This will allow the fresh dumplings not to stick with each other in the freezer.
- You can also pan fry the dumplings as well or put it in soup.
Notes
- For a meaty Kimchi dumpling, you can add 50% of mince beef and 50% of mince pork. Season it with salt and pepper and put chopped garlic, a bit of soy sauce and maple syrup for marinating. Cook the meat on the pan and add the meat filling to your kimchi.