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