Kimchi Dumplings
User Reviews
5
-
Prep Time
40 mins
-
Cook Time
10 mins
-
Total Time
50 mins
-
Servings
30 dumplings
-
Calories
53 kcal
-
Course
Main Course
-
Cuisine
Chinese
Kimchi Dumplings
Description
Kimchi dumplings are prepared by pressing firm tofu to remove excess water, then crumbling it and mixing with soaked and chopped glass noodles, finely chopped kimchi, and Chinese chives. The mixture is flavored with sesame oil, optional Sichuan pepper oil, ground white pepper, and salt to taste. This combination yields a moist and well-seasoned filling that balances the pungent tang of kimchi with fresh chives and the chewy texture of noodles.
The filling is then wrapped in thin dumpling wrappers, using water to seal the edges. Cooking can be done by boiling with intermittent water additions to ensure a plump, fully cooked dumpling; or steaming over medium heat until cooked through. These dumplings can be pan-fried with neutral oil to add a crispy texture. They are typically served with dipping sauces such as chili oil and black rice vinegar, enhancing the spicy and acidic notes.
Glass noodles made from different starches are suitable for this recipe, including mung bean vermicelli which provides a characteristic chewy texture. Properly adjusting the filling seasoning and handling the wrappers carefully helps achieve dumplings that hold together and showcase contrasting textures from tender filling to crisp edges when pan-fried.
Ingredients
- 30 pieces dumpling wrapper shop-bought or homemade
- 7 oz tofu firm
- 1.7 oz glass noodles see note 1
- 7 oz kimchi
- 3 oz Chinese chives
- 2 teaspoon sesame oil
- ½ teaspoon Sichuan pepper oil optional
- ¼ teaspoon ground white pepper
- salt to taste
- neutral cooking oil for pan-frying
- Chili oil for dipping, optional
- black rice vinegar
Instructions
Prepare the wrappers
- If using shop-bought wrappers, defrost them in the fridge. Do not open the packaging until you’re ready to assemble.
- For fresh wrappers, please follow my Dumpling Wrapper recipe. Allow about 1 hour 20 minutes for making, resting the dough, and rolling individual wrappers.
Mix the filling
- Put tofu blocks on a deep plate, then place something heavy over the tofu to help squeeze out some of the water. Let it sit for 10 minutes or so. Over a mixing bowl, crumble the pressed tofu into small pieces.
- Soak glass noodles in warm water until they become pliable. Chop them into small strands, then add to the mixing bowl.
- Finely chop kimchi and Chinese chives, then add them to the mixture, along with sesame oil, Sichuan pepper oil if using, and white pepper. Mix well then give the filling a taste. Stir in a little salt if necessary.
Fold the dumplings
- Place a portion of the filling in the middle of a wrapper (moisten the edge with a little water if using shop-bought ones). Fold the wrapper into a half-moon shape, adding a few pleats as you go. Place the assembled dumplings on a tray dusted with flour to prevent sticking.
Pan-fry (see other methods in note 2 & 3)
- In a large skillet/frying pan, heat oil just enough to cover the surface. Put in dumplings. Leave to fry over high heat until the bottom of the dumplings turns golden (lift one to check).
- Pour cold water into the skillet, deep enough to cover ⅓ of the height of the dumplings. Cover with a lid immediately.
- Leave to steam over high heat until the water has fully evaporated. Remove the lid, then keep the skillet on the burner for another 20-30 seconds to further crisp the dumplings.
- Serve immediately with a mixture of Chinese chili oil and black rice vinegar, or dipping sauces of your choice.
Make ahead
- Put uncooked dumplings over a tray lined with parchment paper. Store in the freezer until fully frozen. Transfer them into airtight bags. Keep in the freezer for up to 3 months.
- Pan-fry frozen dumplings, without defrosting, following the same method.
Notes
- Use mung bean vermicelli or similar glass noodles made from starches such as potato or sweet potato.
- To boil dumplings, bring water to a rolling boil, add dumplings, cover and boil on high heat, then add ½ cup cold water twice more, repeating until dumplings float and become plump.
- For steaming, place dumplings in steamer basket over boiling water and steam on medium heat for about 10 minutes until cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30dumplings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1dumpling | |
| Calories | 53kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.03g | 2% |
| Sodium | 34mg | 1% |
| Potassium | 32mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 0.1g | 0% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
