Kimchi Dumplings
Intensely flavorful with a crispy crust, pan-fried kimchi dumplings are totally worth trying. This recipe comes with clear instructions, helpful tips, and a tutorial video.
Servings: 30 dumplings
Calories: 53kcal
Ingredients
- 30 pieces dumpling wrappers shop-bought or homemade
- 7 oz firm tofu
- 1.7 oz glass noodles see note 1
- 7 oz kimchi
- 3 oz Chinese chives
- 2 teaspoon sesame oil
- ½ teaspoon Sichuan pepper oil optional
- ¼ teaspoon ground white pepper
- Salt to taste
- Neutral cooking oil for pan-frying
- Chili oil & black rice vinegar for dipping, optional
Instructions
Prepare the wrappers
- If using shop-bought wrappers, defrost them in the fridge. Do not open the packaging until you’re ready to assemble.
- For fresh wrappers, please follow my Dumpling Wrapper recipe. Allow about 1 hour 20 minutes for making, resting the dough, and rolling individual wrappers.
Mix the filling
- Put tofu blocks on a deep plate, then place something heavy over the tofu to help squeeze out some of the water. Let it sit for 10 minutes or so. Over a mixing bowl, crumble the pressed tofu into small pieces.
- Soak glass noodles in warm water until they become pliable. Chop them into small strands, then add to the mixing bowl.
- Finely chop kimchi and Chinese chives, then add them to the mixture, along with sesame oil, Sichuan pepper oil if using, and white pepper. Mix well then give the filling a taste. Stir in a little salt if necessary.
Fold the dumplings
- Place a portion of the filling in the middle of a wrapper (moisten the edge with a little water if using shop-bought ones). Fold the wrapper into a half-moon shape, adding a few pleats as you go. Place the assembled dumplings on a tray dusted with flour to prevent sticking.
Pan-fry (see other methods in note 2 & 3)
- In a large skillet/frying pan, heat oil just enough to cover the surface. Put in dumplings. Leave to fry over high heat until the bottom of the dumplings turns golden (lift one to check).
- Pour cold water into the skillet, deep enough to cover ⅓ of the height of the dumplings. Cover with a lid immediately.
- Leave to steam over high heat until the water has fully evaporated. Remove the lid, then keep the skillet on the burner for another 20-30 seconds to further crisp the dumplings.
- Serve immediately with a mixture of Chinese chili oil and black rice vinegar, or dipping sauces of your choice.
Make ahead
- Put uncooked dumplings over a tray lined with parchment paper. Store in the freezer until fully frozen. Transfer them into airtight bags. Keep in the freezer for up to 3 months.
- Pan-fry frozen dumplings, without defrosting, following the same method.
Video
Notes
1. Glass noodles refer to noodles made of starches. The varieties include mung bean vermicelli (Fen Si/粉丝), which I used for this recipe, as well as potato starch and sweet potato starch noodles.
2. How to boil: Bring water to a boil. Put in the dumplings. Cover and leave to boil over high heat. Once the water returns to a boil, uncover and add ½ cup (120 ml) of cold water. Cover and continue cooking. Repeat this procedure twice until the dumplings become plump and float on the surface.
3. How to steam: Bring water to a boil, then place in the steamer basket which holds the dumplings. Cover with a lid and leave to steam over medium heat for about 10 minutes.
Nutrition
Serving: 1dumpling | Calories: 53kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Sodium: 34mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
