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  • Writer's pictureEmily Yeo

Kimchi Tofu Dumplings

Updated: May 1, 2018

Not counting sweets, my favourite type of food is anything with Asian flavors. Sushi, stir-fry, noodle soups, curries, tofu–I love it all.

I find it quite challenging to replicate many of these dishes at home, but homemade dumplings are actually something I’ve been making since before I turn plant-based. The challenge is those pesky wrappers that all seem to contain egg. With this wrapper recipe, there are many possibilities for different fillings, flavours, and sauces. Feel free to use whatever you like.

Whether you call them dim sum, dumplings or pot stickers, these delectable Asian snacks are hard to resist. They can be prepared either steamed or fried, but since this type of decisions can be tough, I suggest making these vegan dumplings both ways. The sautéed tofu give the filling a hearty texture, while the kimchi offers a prominent sour flavour. The fried dumplings, or pot stickers, are golden and crispy, while the steamed ones have a light and slightly chewy texture.

Dumplings are one of those things that many people think they could never make at home, but once you try this recipe for vegan steamed dumplings, I guarantee if you are one of those people, you’ll change your mind!

I had a real hankering for dumplings (more than usual) the other night, so I whipped up these little guys. Gyoza, or potstickers, or dumplings (they go by many names) are really very easy. If you've never made them before, don't be frightened.

These dumplings make for a perfect healthy appetiser, side, or even light lunch! They are loaded with healthy veggies and tofu for protein. You’ll never need to order restaurant dumplings ever again!

Setting up a dumpling wrapping station is key! Don’t let the wrappers or pleating intimidate you. Store bought wrappers are an excellent option too. They’re always available from Asian markets, and I’ve even found them in larger supermarkets. Typically, you’ll find them in the refrigerated section. Look for round wrappers for this style of dumplings, but square ones will work too. If crimping isn’t your style, you can always just seal the edges.

Once you have all your ingredients prepped, seasoned, and mixed, it's time to wrap the dumplings. For some, this is the fun part of homemade dumplings, but for others it's the main reason why they avoid making dumplings at home. I've had experiences wrapping a good number of dumplings in my time, and here the thing: Even with all the practice, my dumplings aren't perfect. And that's 100% okay.

My dumplings aren't going to win any beauty pageants. They're a little ugly, with odd numbers of pleats and strange deformities. But they're mighty tasty, which is what really matters, so don't get discouraged.

You can use store bought wrappers or make my homemade vegan wrappers


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