Kimchi Tofu Dumplings

10 Dec
Oh, just some dumplings I whipped up from scratch.

Oh, just some dumplings I whipped up from scratch.

Sure, I had just worked a full 9-5 day, but I had a whole evening ahead of me. The ingredients were just sitting in my fridge. “Why not make the kimchi tofu dumplings I’d seen on thekitchn.com?” I thought.

Um, because it’s a ton of work. Sautee the carrots in sesame oil. Boil the bean sprouts and then squeeze the water out. Do a squeeze job on the kimchi. Flake the tofu until your mind becomes fixated on the symptoms of carpal tunnel. But I didn’t realize that until I was in the thick of it.

Just a dozen-ish ingredients

Just a dozen ingredients

It was laborious, but none of it was particularly hard. Chop chop. Shred shred. Squeeze squeeze. Until you get…

Beautiful Korean flavors

Beautiful Korean flavors

Next up: filling the dumpling wrappers in front of the tv.

"Many hands make light work," says the slogan. "Just do it," I say.

“Many hands make light work,” goes the saying. Next time, I should find some more hands.

Hours later – with the second half of the dumplings made the following evening – I had 100 dumplings. It was only supposed to make 48. Thank goodness I had an extra package of dumpling wrappers in the freezer!

The verdict: they’re delicious. They don’t taste much different from the frozen ones you can get at the Korean grocery, but I feel good knowing they don’t have any preservatives or chemicals. Very fresh, bright flavors and enough dumplings for uh… a long time.

4 Responses to “Kimchi Tofu Dumplings”

  1. diydumpling December 18, 2012 at 10:21 am #

    Inspirational! Love the idea of using what you got in your fridge.

    • Julie December 18, 2012 at 10:25 am #

      Thanks! I love all the recipes on your blog! I have a giant bale of Korean red pepper flakes and a tub of gochujang just sitting here. (Oh, and an aversion to seafood.) Suggestions welcome!!

      • diydumpling December 19, 2012 at 9:30 am #

        One of my favorite things to eat is just tofu simmered with miso, red pepper flakes, garlic and scallions in a little water & a drizzle of sesame oil. I think of it as a quick faux stew. No seafood necessary!

Trackbacks/Pingbacks

  1. Spicy Korean Tofu « What Julie Ate - January 3, 2013

    [...] the success of my first attempt at Koreanish food, kimchi tofu dumplings, I was inspired to find something to do with this tub of gochujang that I’d [...]

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