Tofu, Garlic Chives and Kimchee Dumplings

Photo Nov 27, 5 56 44 PMOver Thanksgiving we tried to whip up a new vegan dumpling recipe and came up with Tofu, Garlic Chives and Kimchee dumplings, which worked out really well.


  • One block firm tofu
  • One bunch garlic chives
  • Nappa cabbage Kimchee
  • 1 Table spoon sesame oil
  • Salt
  • 1 pack dumplings wrappers ~50 wrappers.


Photo Nov 27, 5 28 05 PMPlace the tofu on paper towels and place a weighty object on the tofu to squeeze as much water out of the tofu as possible.  Finely chop the kimchee until you have about 1/2 cup of chopped kimchee and finely chop all the garlic chives.  Crumble the tofu into a bowl and mix in the chives, kimchee and sesame oil, then add salt to taste.

Place a heaping table spoon of filling into the middle of a wrapper and fold the wrapper around the filling.  Crimp the edges of the wrapper tightly closed.

Pan fry the bottom of the dumplings until golden brown and then add a quarter cup of water to the pan and cover so the dumplings steam.  Once the water has boiled off crisp up the bottoms of the dumplings a little more and then serve.

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