Dairy-Free Kimchi Dumplings
Elevate your appetizer game with these irresistible Dairy-Free Kimchi Dumplings, perfect for plant-based food lovers and kimchi enthusiasts alike. Featuring a bold and savory filling of finely chopped cabbage kimchi, pressed tofu, vibrant scallions, and aromatic garlic and ginger, these dumplings pack a flavorful punch with every bite. The filling is enhanced with soy sauce and nutty sesame oil, delivering a rich umami profile without the need for dairy. Wrapped in delicate dumpling wrappers and cooked to perfection—pan-fried for crisp, golden bottoms and steamed for tender tops—these dumplings create a delightful contrast of textures. Ready in under 45 minutes, this recipe is ideal for weeknight dinners, casual gatherings, or even meal prep. Serve them alongside your favorite dipping sauce for a crowd-pleasing starter or snack that’s deliciously satisfying and completely dairy-free!
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Recipe Information
Ingredients
- 1 cup cabbage kimchi
- 200 grams firm tofu
- 2 stalks scallions
- 3 cloves garlic
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 30 pieces dumpling wrappers
- 2 tablespoons vegetable oil
- 1 cup water
Instructions
Finely chop the cabbage kimchi and set aside.
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object on top for about 10 minutes to remove excess moisture. Crumble the pressed tofu into a large bowl.
Chop the scallions finely and add them to the bowl with the tofu.
Mince the garlic and ginger and add to the tofu mixture.
Add the chopped kimchi, soy sauce, and sesame oil to the bowl. Mix all the ingredients well to combine, ensuring the flavors are evenly distributed.
Take one dumpling wrapper and place it on a clean surface. Place about 1 tablespoon of the filling mixture in the center of the wrapper.
Moisten the edge of the wrapper with water. Fold the wrapper over the filling to create a half-moon shape, pressing the edges firmly to seal. Optionally, create pleats along the sealed edge for an attractive finish.
Repeat the filling and sealing process until all the wrappers are used.
Heat vegetable oil in a large non-stick skillet over medium heat. Arrange the dumplings in the skillet, ensuring they do not touch each other.
Cook the dumplings for 2-3 minutes until the bottoms are golden brown.
Pour 1 cup of water into the skillet and immediately cover with a tight-fitting lid to steam the dumplings for about 5 minutes.
Remove the lid and cook for another 2-3 minutes, allowing any remaining water to evaporate and the bottoms to crisp up again.
Serve the dumplings hot with your choice of dipping sauce.
Nutrition Facts
Calories |
4790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8377 mg | 364% | |
| Total Carbohydrate | 917.3 g | 334% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 7.1 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
