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Tofu Kimchi Dumplings Recipes from The Kitchn

kept byMurban
recipe byThe Kitchn

Great recipe and I will be making these again. I did alter the recipe from what is listed below. Here is what I changed.......

- Did not use any eggs - not even to seal the dumplings. A drop of water works just as well.

- Did not use any sugar. My feeling is that onion and carrots make it sweet.

Next time I will sauté the onions with the carrots. The onions were a bit too potent. Also, assembly the dumpling would be fast and easy with an extra set of hands.


Makes about 48, depending on wrappers used

• 12 ounces soybean sprouts
(can substitute mung bean sprouts)
• 4 carrots, peeled and grated
• 2 teaspoons toasted sesame oil, divided
• Salt
• 1 (14-ounce) block firm tofu
• 2 cups cabbage kimchi
• 2 scallions, thinly sliced
• 1 leek, thinly sliced
• 1/2 white onion, finely minced
• 2 tablespoons finely minced garlic
• 1 teaspoon finely minced ginger
• 1 teaspoon brown sugar
• 1/8 teaspoon black pepper
• 2 eggs, beaten

• 48 (4.5-inch) mandu, gyoza, or pot sticker wrappers
• 1 egg, beaten
• Toasted sesame oil
• Yangnyeomjang - Korean Seasoning Sauce for dipping



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