Korean Gochujang Tofu Dumplings

1. Combine flour, salt, oil, and boiling hot water in a stand mixer bowl and stir with a wooden spoon to form a rough dough.

2. Knead the dough with a dough hook on low speed for 3 minutes, then let it rest for 5 minutes.

3. Knead the dough again for 3 minutes on low speed, turn out onto the counter, and knead by hand for 1 minute, adjusting with flour or water for a smooth, slightly tacky texture.

4. Cover the dough with a damp towel and let it rest for 20 minutes while preparing the filling, or knead by hand following the same pattern if no mixer is available.

5. Heat a skillet over medium heat, add 1 tablespoon of oil, and add the crumbled tofu, frying for 4-5 minutes while stirring occasionally.

6. Add cabbage, green onions, garlic, and a pinch of salt, cooking for 5-6 minutes until the cabbage softens and releases its water.

7. In a small bowl, mix gochujang paste, hot water, toasted sesame oil, and soy sauce to create a smooth sauce.

8. Add the sauce and cilantro to the tofu mixture, stir to combine, then turn off the heat and let it cool to room temperature, or refrigerate to cool faster.

9. Roll out the rested dough on a lightly floured surface and cut it into circles to form dumpling wrappers.

10. Place a portion of the filling in the center of each wrapper and fold to seal the dumplings.

11. Cook the dumplings by steaming, boiling, or pan-frying until the wrappers are cooked through and tender.

Tips

1. Press the tofu to remove excess water before crumbling for better texture.

2. Optionally sprinkle sesame seeds on the bottom of the wrappers or cooking surface to prevent sticking.