I've been on this Korean food craze and one of those days, I had a Kim Chi craving and made these Kim Chi dumplings after seeing recipes of Korean Dumplings online. Korean Dumplings are normally steamed but I prefer to eat it the Japanese Goyza style with the bottoms pan fried and then steamed cooked by pouring water into the pan and covering it.
The Korean dumplings recipe I saw were mostly made with meat and Kim Chi. Instead, I decided on a mushroom and tofu filling to replace the meat since I was trying to encourage the whole family to eat more vegetables.
These dumplings, though meatless, turned out extremely delicious with the tofu and mushroom adding the much needed texture. It isn't as "meaty" as you bite into it but we didn't miss the meat. Even my kids enjoyed these dumplings which is both slightly spicy and sour.
Kim Chi Mushroom Dumplings (Makes 20-25)
- 100 g Kim Chi, drained and squeezed dry of all liquid
- 3 dried Shitake mushroom, soaked to soften and diced
- 50 g of Enokitake or Golden Needle Mushrooms, cut
- 25 g of glass noodles, soaked and blanched and cut
- 1 piece of firm tofu (firm tau gua about 200g), pan fried whole and then mashed
- A few stalks of spring onions, chopped
- 25 pieces of dumpling wrapper
- 1 tsp of sesame oil
- 1 tsp soya sauce
- A little water for sealing the dumpling
- Oil for frying the dumplings and water for steaming the dumplings
- Stir fry the Shitake and Enokitake mushrooms with a little oil till cooked.
- Mix the mushrooms with the tofu, glass noodles, Kim Chi and spring onions and mix well.
- Put a little of the mixture onto the dumpling wrapper and seal up with some water. Watch the video below for demo:
- Heat up a little oil in a frying pan. Place the flat side of the dumplings onto a heated frying pan and pan fry till golden at the bottom. Make sure the dumplings do not touch each other.
- When the bottom of the dumplings are golden, pour a little water into the pan and close it with a lid and allow the dumplings to steam cook for a couple of minutes.
- Serve with the sauce.
- 1 tbsp soya sauce
- Juice of 2 small limes
- 1 tsp rice vinegar or black vinegar
- Chopped spring onions
- Mix the above together and serve with dumplings.
Looks delicious, Mich! You have made the dumplings perfectly, neat and nicely pleated! The filling of mushroom and tofu with kimchi sounds really good! I could eat half a dozen myself, I love kimchi!ReplyDelete
Thank you for linking to LTU!
Oh Mich, you have just started my craving for Korean food again!....haha. Korean food is so delicious and healthy. I need to make kimchi again. After my vacation back home, I feel quite lazy :P I have never thought of kimchi in dumpling. You are just so creative. I would love to try that too. Love your wrapping. Looks so neat and pretty!ReplyDelete
Yummy, Mich! I like your choice of the kimchi version of the dumpling! Speaking of that, I never have kimchi dumplings, thumbs up!ReplyDelete
WOW! I love your kimchi dumpling with a little spicy and crunch. Looks very delicious and pretty too :)ReplyDelete
I have never made these! They look so perfectly made and they must be so good!ReplyDelete
Wow they look so professional, great jobReplyDelete
Hi Mich, Nice pleats. This is something I'd wanted to make but never got round to it. Talk about procrastination!. I'm drooling over your dumplings now. :)ReplyDelete
Good for you Mich for wanting to learn something new and actually doing it. Your dumplings not only sound delicious, they look yummy too!!!ReplyDelete
Thank you so much for sharing...
Hi Mich, your dumplings look very delicious. Your wrapping look so neat and pretty. Guess I need 4 pieces please! :))ReplyDelete
Have a nice day.
Japanese and Korean dumplings ? Oh, I can imagine how yummy of your dumplings !ReplyDelete
Very nice dumplings!ReplyDelete
Wow! So beautifully pleated dumplings & not forgetting delicious too! Would love to have some now , Never had kimchi dumplings before! Look & sounds very interesting! YUM!ReplyDelete
OMY I love dumplings and these look amazing!!!ReplyDelete
What lovely looking dumplings Mich, I enjoy eating dumplings too especially when dipped into the sour black vinegar with shredded ginger.Must give your sauce a try too!ReplyDelete
Mich , I thought it was you on that video :D Scrumptious dumplings you got there ! Lovely flavor and beautifully-made as well !ReplyDelete
delicious luking dumplings..very perfectly made..ReplyDelete
I have never eaten this kind of dumplings, but I think they look amazing. The dipping sauce sounds so good too.ReplyDelete
Mich, I know these dumplings are yummy! Your wrapping is pretty good :)ReplyDelete
the dumplings looks like a professional ones..well done! i hv never tasted with kimchi ones..ReplyDelete
These dumplings look super delicious! I'm a bit hesitate to make these at home (I'm not very good with cooking) but I'd looooooooooove to eat them :)ReplyDelete
Oh wow, I think I'm heading your way for supper right now. These dumplings sound glorious and just the sort of thing I'd love to try. Your photos are fabulous, especially the one holding a dumpling with chopsticks.ReplyDelete
I make jiaoxi at home very often but I need to try these fillings with the kim che. This sounds delicious and I am sure my boys would love that little extra spice/heat. Wishing you a super weekend. BAMReplyDelete
I like dumplings but never try one with kim chi filling.
I bet this is yummlicious. Would like to try this soon:D
Thank you so much for sharing a few of your yummy mushroom dish to LTU:D
Wow! These are so professionally done Mich. I think you could start a business with these! Fabulous!ReplyDelete
Kimchi in dumplings! I have to make this! I have gyoza wrappers already so I have to pick up other stuff at Asian market. :) Thank you for the recipe. Looks so good! Pinned!ReplyDelete
Your dumplings sounded really tempting. wish I can have some, right away! haha....After my first batch of kimchi gyoza, my kids are looking forward to have more. :o)ReplyDelete
Hope you're having a lovely evening dear.