Vegan Kimchi Dumplings
Bursting with bold flavors and tantalizing textures, these Vegan Kimchi Dumplings are a plant-based twist on a beloved classic. A vibrant filling made from zesty vegan kimchi, protein-packed crumbled tofu, grated carrot, and aromatic garlic and ginger creates a satisfying bite with a perfect balance of spice, umami, and freshness. Wrapped in tender dumpling wrappers and cooked to golden perfection—crispy on the bottom and delicately steamed on top—these dumplings are a feast for the senses. Easy to prepare in just one hour, they’re ideal as an appetizer, snack, or main dish. Pair them with a tangy soy-based dipping sauce for an irresistible and completely vegan delight. Perfect for satisfying cravings for Korean-inspired dumplings, these are a must-try for plant-based food lovers!
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Recipe Information
Ingredients
- 1 cup vegan kimchi
- 200 grams firm tofu
- 3 stalks green onions
- 2 cloves garlic
- 1 teaspoon ginger
- 1 medium carrot
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 24 pieces dumpling wrappers
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
Instructions
Begin by squeezing the excess liquid out of the vegan kimchi using your hands. Once it's well-drained, finely chop the kimchi and set aside.
Press the firm tofu to remove excess moisture, then crumble it into a large mixing bowl.
Thinly slice the green onions and grate the garlic and ginger. Peel and grate the carrot.
Add the chopped kimchi, green onions, garlic, ginger, and grated carrot to the bowl with crumbled tofu.
Drizzle the sesame oil and soy sauce over the mixture, then use a spoon or your hands to mix everything until well combined.
In a small bowl, mix the water and cornstarch to form a slurry. This will be used to seal the dumplings.
Take one dumpling wrapper and place about a tablespoon of the filling in the center. Dip your finger into the cornstarch slurry and run it along the edge of the wrapper.
Fold the dumpling in half to create a half-moon shape and press firmly along the edges to seal. If desired, create pleats along the sealed edge to give a traditional look. Repeat this process with the remaining wrappers and filling.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Once hot, add the dumplings in a single layer, ensuring they aren't touching. Cook for about 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet and immediately cover with a lid to steam the dumplings. Be cautious as it will sizzle and steam rapidly.
Allow the dumplings to steam for about 5 minutes, then remove the lid and continue cooking until the remaining water evaporates and the dumpling bottoms are crisp again, about 1-2 more minutes.
Serve the dumplings hot with your favorite dipping sauce (such as soy sauce or vinegar) and enjoy!
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.3 g | 95% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6642 mg | 289% | |
| Total Carbohydrate | 749.0 g | 272% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 8.5 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 692 mg | 53% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 1721 mg | 37% | |
*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.
