- One block firm tofu
- One bunch garlic chives
- Nappa cabbage Kimchee
- 1 Table spoon sesame oil
- 1 pack dumplings wrappers ~50 wrappers.
Place the tofu on paper towels and place a weighty object on the tofu to squeeze out 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. Once the water has boiled off crisp up the bottoms of the dumplings a little more and then serve.