Over 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.

Ingredients

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

Instructions

Place 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.