Easy Kimchi Dumplings
Course: Main, Sides, Snacks6
servings10
minutes20
minutes30
minutes50g Kimchi wrappers (Brand name: Hung Wang Wonton Wrappers) approximately 7 wrappers) has 68 calories, 2.4g protein, 0.6g fat, 13.4g carbs
120g dumpling stuffing contains: 82.7 calories, Protein: 7.5g, Fat: 4g, Carbs: 6.1g
Smashed Edamame & cucumber salad 400g serving contains: Calories: 291, Protein: 24.4g, Carbs: 27.4g, Fat: 12g
Meal pictured here contains:
Calories: 442 , Fat: 16.5g, Protein: 34.4g, Carbs: 47g
Ingredients
- For Dumpling Stuffing:
200g shredded Napa cabbage
1 cup grated carrot
1 medium size onion
100g shitake mushrooms finely diced (or use any other kind)
1 tbsp Gochujang paste
1/2 tsp chili powder (or omit, +/-)
1 tsp ginger paste (or use fresh grated ginger)
1 tbsp minced garlic
1/4 cup water
250g extra firm tofu (crumbled)
1 tsp sesame seed oil (or omit, but highly recommend)
1/3 cup chopped green onions
Salt per taste
- Dumpling Wrappers:
I used Hung Wang Wonton Wrappers
Directions
- Sauté onion with 1 tsp sesame seed oil for about 5-7 minutes on low/medium heat. Once onions have browned, add minced garlic and ginger paste. Sauté for about a minute.
- Add gochujang paste, chili powder, 1/4 cup water and sauté for another 30-60 seconds. Add chopped mushrooms, cabbage, carrots and kimchi. Cook for about 8-10 minutes till veggies are almost soft.
- After about 8 minutes, crumble extra firm tofu and sauté for another 5 minutes. Use this mixture to stuff your dumplings. This mixture makes enough stuffing for about 45 dumplings. Prepare all dumplings and freeze to be used later. Watch my full YouTube video to see how I made this.