Perfect Vegetarian

Kimchi Dumpling


Serves 4


Difficulty MODERATE


  • 330g of fully fermented Vegan Mr Kimchi

  • 500g of bean sprouts

  • ½ cup of finely chopped spring onion

  • 400g of Tofu

  • 2 tbsp of vegetable oil

  • Pinch of salt and pepper power


For Dumpling Dough

  • 300g of plain flour

  • 100ml of warm water

  • 1 tbsp of olive oil

  • 1/3 tbsp of sea salt

   How to make it

  1. 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.

  2. Boil 500g of bean sprouts and drain the excess water same as before.

  3. 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.

  4. 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.

  5. The dough is be to cut in round cookie cutter, preferably around 10cm in diameter.

  6. 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.

  7. 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.

  8. 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.

  9.  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.

  10. 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.

  11. Cook about 20 minutes and gently put the cooked dumplings on a dish, sprinkle some sesame seeds and a drizzle of sesame oil.

  12. 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.

  13. You can also pan fry the dumplings as well or put it in soup.

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