Tofu Kimchi Dumplings
- 12 ounces soybean sprouts (can substitute mung bean sprouts)
- 4 carrots, peeled and grated
- 2 teaspoons toasted sesame oil, divided
- Salt
- 1 (14-ounce) block firm tofu
- 2 cups cabbage kimchi
- 2 scallions, thinly sliced
- 1 leek, thinly sliced
- 1/2 white onion, finely minced
- 2 tablespoons finely minced garlic
- 1 teaspoon finely minced ginger
- 1 teaspoon brown sugar
- 1/8 teaspoon black pepper
- 2 eggs, beaten
- 24 (4.5-inch) mandu, gyoza, or pot sticker wrappers (can substitute a larger quantity of smaller wrappers)
- 1 egg, beaten
- Toasted sesame oil
- Yangnyeomjang - Korean Seasoning Sauce for dipping
- Produce
- Carrots (4)
- Garlic (2 tablespoons)
- Ginger (1 teaspoon)
- Leek (1)
- Scallions (2)
- Soybean sprouts (12 ounces)
- White onion (1/2)
- Condiments
- Yangnyeomjang - korean seasoning sauce (1)
- Cooking & Baking
- Black pepper (1/8 teaspoon)
- Brown sugar (1 teaspoon)
- Salt (1)
- Sesame oil, toasted (2 teaspoons)
- Sesame oil, Toasted (1)
- Refrigerated
- Egg (3)
- Tofu, firm (1 (14-ounce) block)
- Prepared
- Cabbage kimchi (2 cups)
- Other
- 24 (4.5-inch) mandu, gyoza, or pot sticker wrappers (can substitute a larger quantity of smaller wrappers)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published November 7, 2012 (3 months ago).
202 people saved this recipe.
