Ingredients
- 450g firm tofu
- 500g pkt dumpling wrappers
- 1 Asian shallot, finely diced
- 2 tbsp ginger, grated
- 2 tsp sesame oil
- 1 carrot, grated
- 1 cup kimchi, chopped
- 3 spring onions, sliced
- 2 tbsp coriander, chopped
- 2 tbsp garlic chives, chopped
- 2 tbsp soy sauce
- 4 tbsp vegetable oil
- ½ cup water
- 1 tsp sesame seeds
- Dipping Sauce:
- 60ml soy sauce
- 20ml rice wine vinegar
- ½ tsp sesame oil
- 1 garlic clove, minced
- ½ tsp ginger, minced
- ½ tsp garlic chives, chopped
Method
- Place all dipping sauce ingredients into a bowl, mix to combine, set aside.
- Remove tofu from packet and place onto paper towel. Lay another piece of paper towel on top of the tofu, then put a heavy board onto the tofu to drain excess moisture for 10 minutes. Once drained, crumble tofu into small pieces.
- In a fry pan on medium heat, add sesame oil and shallots then sauté for 1 minute. Add in ginger, carrot and kimchi, cook for 2 minutes. Remove from heat and allow to cool.
- Add crumbled tofu, 2 spring onions sliced, coriander, garlic chives and soy to the vegetable mixture, then stir to combine well.
- Place a dumpling wrapper into your hand then wet the entire edge of the wrapper with water. Scoop a spoon of the tofu vegetable mixture onto the wrapper, then bring in the opposite sides of the wrapper, pressing firmly to close. Repeat until all wrappers and tofu vegetable mixture is used.
- Heat a large heavy-based fry pan to medium heat, and add 4 tbsp of vegetable oil to fry. Gently place the dumplings into the fry pan and cook until the dumpling base begins to brown.
- Pour in ½ cup of water then place a lid on the fry pan to allow the dumplings to steam for 6-7 minutes.
- Remove lid, then continue cooking until the water has evaporated and the dumpling bases are golden.
- Transfer dumplings to a serving plate and sprinkle with sesame seeds and remaining spring onions. Serve with the dipping sauce and extra kimchi.
Product used in recipe
- OBAP - OBAP KIMCHI
