Tofu and Kimchi Mandu (Korean Dumplings)

I am a big fan of finger foods and this recipe for little pan fried Korean dumplings can’t be beat! The dumplings are filled with tofu, white beans, kimchi, garlic, ginger and other flavorful ingredients! It all comes together tucked in a gyoza wrapper and sauteed. The recipe makes a lot of dumplings so I had no problem having this as a main course though it works perfectly as an appetizer. I served the dumplings with a savory Korean dipping sauce which paired together very nicely! If you prep the dumplings the night before it works great for a weeknight meal.

Tofu and Kimchi Mandu (Korean Dumplings)
Adapted from The Kitchn
(Makes about 30-40 Dumplings)
Printable Version

Ingredients:

• 12 oz. bean sprouts, washed and chopped
• 4-5 carrots, peeled and grated
• 2 tsp sesame oil
• 1 14 oz. block firm tofu, excess fluid drained
• 2 cups kimchi, excess fluid drained and chopped
• 14 oz. small white beans, washed and drained
• 2 green onions, thinly sliced
• 1/2 yellow onion, minced
• 2 tbsp garlic, minced
• 2 tsp ginger, minced
• 1 tsp brown sugar
• 1/8 teaspoon black pepper
• 2 eggs, beaten
• Salt
• 1 package gyoza wrappers ( I bought square wrappers for rolls instead and cut mine into larger circles)
• Sesame oil
• Korean dipping sauce (recipe below)

Directions:

1. Heat the sesame oil in a large saute pan and add the onion,  ginger, garlic and carrot. Saute for 5-7 minutes.
2. In a medium bowl, crumble the tofu by hand until it resembles a meal-like consistency.
3. Add the beans, bean sprouts, tofu, brown sugar, salt and pepper. Stir to combine and cook another 7-8 minutes on medium heat.
4. Remove from heat and let cool about 5 minutes.
5. Stir in the beaten egg, kimchi, and green onion.
6. To assemble the dumplings, place about 1 tablespoon of filling in the center of each wrapper (make sure not to overfill.)
7. Fold the wrapper over to make a half-circle and pinch the edges together to seal.
8. To fry the dumplings, heat a little sesame oil in a pan. In batches, place the dumplings in a single layer in the pan, cover, and fry until golden on the bottom.
9. Turn dumplings over, add 1 teaspoon of cold water to the pan, and cover tightly. Continue cooking until golden on the other side..