One of my favorite treats, when I go to Buford Highway Farmer’s Market is to get the fresh-made kimchi dumplings. While I can’t usually handle spicy food, and even barely make it through a plate of these dumplings without my mouth being on fire, I can’t help myself. They are so good.
My love for these very special dumplings inspired me to make my own, with similar flavors. The final result was super tasty. The only change I might make would be to get the filling through a food processor rather than hand chop it all. Not only would it be a huge time saver, it would probably help the mixture hold itself better.
Vegetarian Tofu & Kimchi Dumplings
You can choose to hand chop the filling or pass it through a food processor. If you choose the second option, just make sure you only pulse until you get a good consistency. If you process it too much, you’ll likely end up with some gross mush.
- 4 oz of Baby Bella mushroom, washed and finely chopped
- 2 spring onions, finely chopped
- 200g of firm tofu, chopped into small pieces
- 100g of bean sprouts, roughly chopped
- 100g of kimchi, roughly chopped
- 1/4 cup of soy sauce
- 1 teaspoon of fresh ginger
- 2 teaspoons of sesame oil
- 2 eggs (you can commit the eggs if you want this to be vegan, it is mostly there to help the consistency)
- A pack of gyoza wrappers (mine had 52 wrappers in it)
- Cook the mushroom in a pan on medium-high heat to release the moisture. This should take about 5 minutes, stirring the mushroom regularly to make sure it doesn’t stick to the pan. Wrap the mushroom on a paper towel to remove as much moisture as possible.
- In a large bowl, mix the cooked mushroom, spring onions, tofu, bean sprouts, kimchi, soy sauce, ginger, sesame oil and the eggs
- Use your hands (If you are unfamiliar with wrapping techniques, here is an easy video to learn) or a dumpling press (I bought mine at the market but they sell similar ones online) to make the dumpling. Place approximately 1 teaspoon of mixture in each dumpling.
- To freeze your dumplings: Place the dumplings on a baking sheet (covered in parchment paper) and freeze for about 30 minutes. Once they are frozen, you can transfer them to a freezer bag.
- To cook the dumplings: I personally prefer steaming the dumplings. Carefully place the dumplings in a steaming basket, inside a pot with about an inch of water. Cover and steam until the dumpling wrappers appear slightly transparent.