Kimchi dumplings are so good, they’ll be gone as fast as you can make them! Let’s talk about how you can make kimchi dumplings today.
It’s no secret; I like my Asian food.
At the very least, I like my Asian-inspired food. And I love my dumplings! The Asian supermarket is one of my favorite places to be. There is always something there that inspires me to try something new and different.
I was a lil baby blogger last time I posted a dumpling recipe!
If you want to see the first food recipe I ever posted, check out my pork and vegetable dumplings recipe!
I have learned so much in this time; I’ve learned about food, blogging, and myself. Most importantly for today, I’ve learned about a new way to fill dumpling wrappers!
Meet kimchi dumplings.
I was walking through the frozen dumplings section of the store when I saw kimchi dumplings for the first time.I thought, this sounds delicious! I was just about to buy them when I remembered I have to check the ingredients.
And sure as snot, what do I see but my old buddy MSG.
I don’t want to get into MSG today. In short, Monosodium Glutamate, or MSG, is a food additive can be a migraine trigger for some people. I don’t get nearly as bad of migraines as others that I know, but I can say I’m not a fan.
I was a little disappointed though! Kimchi dumplings sounded so good…
What I did do, however, is set out a goal to make my own kimchi dumplings, free of MSG and other unnecessary fillers. I paired the kimchi with tofu, a rather bland but perfect protein-packed partner that would soak up all of the kimchi juices.
And speaking of the tofu, we’re going to press it like I outlined in my tofu pressing post. Pressing the tofu will not only make the tofu easier to shred, but you’ll also be able to absorb more kimchi flavor into the tofu!
On the subject of other posts that can help you, check out my post on baby bok choy, which when steamed, made a great side for my dumplings!
Sure, these kimchi dumplings were probably going to be a little bit more work, but the product was going to be a delicious, fresh dumpling.
The most work that will be done with the kimchi dumplings is the wrapping and folding.
Once you get a hang of the folding, things move a little bit faster. Dumpling wrapper folding isn’t hard at all; it’s just a little labor intensive. And the more hands you have to help, the quicker it becomes!
Just remember, when it comes to cooking (or anything in life, really), quick and easy are not synonymous.
Anyway, have fun with it! If you make them, be sure to post to Instagram with #FDLFoods so I can check it out!
7 ingredients and a little TLC later, and you have some of the tastiest homemade kimchi dumplings you could ask for!
- 20 dumpling wrappers (I used Shanghai-style wrappers)
- 1/2 cup tofu, pressed and shredded (about 2.5 oz.)
- 1/3 cup Chinese cabbage, rinsed and cut into 1/8" slices (about 1 oz.)
- 1/3 cup cabbage kimchi, diced + 2 Tbsp. kimchi juice
- 3/4 tsp. soy sauce (or to taste)
- 1/2 tsp. sesame oil
- 1/2 tsp. canola oil
Heat a pan to medium heat. Add oil, tofu, cabbage, soy sauce, kimchi and its juices to the pan. Cook for 5-7 minutes, or until the raw cabbage begins to soften. Take off heat and allow to cool slightly.
While you're waiting for the filling to cool, wet 2 paper towels and put water in a small bowl. Use one paper towel to cover the dumpling wrappers between uses and the other to cover the finished dumplings.
When your station is ready, pull out your first wrapper. Dip your finger in the water and wet the outside of the wrapper. Fill the inside with a heaping teaspoon of filling. (Do not overfill!) Fold the wrapper in half. Press out air as you seal the wrapper. You can leave it like that or you can pleat the rim. Place finished dumplings on a plate, covered by a wet paper towel. Repeat this step until all the filling or wrappers are gone, whichever comes first.
Place a pan with about an inch of water on high heat. When water begins to boil, place the dumplings in a steamer. Cover dumplings and cook for 2-3 minutes, or until the wrapper is translucent. This won't take long, so keep an eye on those dumplings!
Eat them plain, or with a bit of soy sauce!
- Preparation time: 30 minutes
- Cook time: 10 minutes
- Total time: 40 minutes
Ohh my I love dumplings and no matter how much I make them it seems as it is never enough! Kimchi dumplings sounds hmmm but I love Kimchi and I love dumpling so why not?
I will pin your receipe!
Thank you! Yes, they are different from your usual dumpling but they are delicious just the same 🙂
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