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!