Pan Fried Kimchi Dumplings
Ingredients
- 25 count dumpling/wonton wrappers
- 16 oz store bought vegan kimchi
- 8 oz extra firm tofu
- 2 tbsp tamari
- 1 tbsp maple syrup
- 1/2 tsp sesame oil
- 1 tsp tapioca flour
Preparation
Place kimchi on a kitchen towel, wrap, and squeeze out as much liquid as you can.
Place kimchi in food processor and pulse until finely chopped but with texture.
Press tofu with kitchen towel to remove water, then mash with fork or hands in a mixing bowl, add kimchi and the rest of the ingredients. Mix well. Taste and adjust seasoning if needed.
Clear a work space, have wrappers covered with damp towel so they don’t dry out, a small bowl of water, a parchment lined baking sheet to place the formed dumplings, and a damp towel to cover them.
Place 2 tsp of filling in the center of wrapper, lightly wet edges, fold dumpling into a triangle shape pressing out any trapped air and firmly pressing with fingertips. Take two corners of the triangle, dab with water, and pull them around to join them together, again pressing with fingertips to seal. Check my story for a visual. Place on baking sheet. Cover. Repeat.
On stovetop using non-stick pan, over medium high heat, add enough oil to coat pan, fry dumplings until golden about 2-3 min, lower heat to medium, add 1/4 cup water (be careful), cover and steam 5 min. Enjoy with your favorite dipping sauce.
