I enjoy how these dumplings balance hearty and light elements in one bite. The tofu absorbs all the surrounding flavors, the kimchi adds depth and tang, and the aromatics bring everything together. I also like that the recipe is naturally plant-based and flexible, making it perfect for both everyday meals and special gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Dumpling Filling:
1 block (14 oz) firm tofu, drained and crumbled 1 cup kimchi, chopped ½ cup shiitake mushrooms, finely chopped (optional) 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon ginger, grated 2 cloves garlic, minced 1 tablespoon sugar (optional, to balance the tang of the kimchi) 2 green onions, chopped 1 tablespoon rice vinegar A pinch of salt, to taste Freshly ground black pepper, to taste
For the Dumpling Wrappers:
2 cups all-purpose flour ½ teaspoon salt ¾ cup water Cornstarch or extra flour for dusting
Garnish and Dipping Sauce:
Soy sauce for dipping Chili oil (optional) Fresh cilantro (optional)
Directions
I start by preparing the filling. I drain and press the tofu to remove excess moisture, then crumble it until it resembles small curds. I chop the kimchi finely, draining it if it seems watery. In a pan over medium heat, I warm the sesame oil and sauté the ginger and garlic until fragrant. I add the tofu, kimchi, soy sauce, sugar if using, rice vinegar, mushrooms, and green onions, then cook everything together for a few minutes so the flavors meld. I season with salt and pepper and let the mixture cool completely.
To make the dough, I combine the flour and salt in a bowl and slowly stir in the water until a dough forms. I knead it on a floured surface until smooth and elastic, then let it rest under a damp cloth so it becomes easier to roll.
Once rested, I divide the dough into small portions and roll them into thin circles. I place a spoonful of filling in the center of each wrapper, fold them into half-moons, and pinch the edges to seal. When ready to cook, I steam the dumplings until tender, and sometimes I pan-fry them afterward for a crispy finish. I serve them hot with soy sauce and optional chili oil.
Servings and Timing
I usually get about 30 dumplings from this recipe, which comfortably serves 4 people. The prep time is about 30 minutes, the cook time is around 1 hour, and the total time comes to roughly 1 hour and 30 minutes.
Storage/Reheating
I store uncooked dumplings in the freezer on a tray until solid, then transfer them to a sealed bag for up to 3 months. Cooked dumplings keep well in the refrigerator for up to 3 days. To reheat, I steam them again or pan-fry gently until heated through.
FAQs
Can I use store-bought dumpling wrappers?
I can, and it saves time, though I enjoy the texture of homemade wrappers.
Is the sugar necessary in the filling?
I find it optional, but it helps balance very tangy kimchi.
Can I make these dumplings gluten-free?
I can substitute gluten-free flour for the wrappers and use tamari instead of soy sauce.
Are these dumplings spicy?
They are mildly spicy from the kimchi, but I control the heat with chili oil at serving.
Can I bake the dumplings instead of steaming?
I can bake them, but the texture will be drier compared to steaming or pan-frying.
What vegetables can I add to the filling?
I like adding cabbage, carrots, or spinach for extra texture.
Do I need to press the tofu?
I always press it because removing excess water improves the filling’s texture.
Can I prepare the filling in advance?
I often make it a day ahead and keep it refrigerated until ready to use.
How do I prevent dumplings from sticking?
I lightly dust the wrappers and keep the dumplings spaced apart during cooking.
What dipping sauce works best?
I enjoy simple soy sauce, sometimes mixed with vinegar and chili oil.
Conclusion
I find these tofu and kimchi dumplings incredibly satisfying to make and eat. They bring together bold flavors, a comforting texture, and the joy of handmade food. Every batch feels special, and they always disappear quickly whenever I serve them.
