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photo Tofu Kimchi Dumplings Recipe | Say Mmm

Tofu Kimchi Dumplings

I like to make and freeze a big batch of Asian dumplings like these tofu and kimchi-filled Korean mandu. They're easy to heat up as a bite to eat between running to events and make a nice appetizer for guests, too.
48 Servings - thekitchn.com
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Servings:48  | Calories:20 | Total Fat:1g  | Chol:10mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1g
2 %
Sat Fat 0g
0 %
Total Carb 2g
1 %
Fiber 0g
0 %
Sugars 1g
---
Cholesterol 10mg
3 %
Sodium 50mg
2 %
Protein 1g
3 %
Calories:
43% Others combined
31% Firm tofu
13% Eggs
10% Sprouts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

12 ounces soybean sprouts (can substitute mung bean sprouts)
4 carrots, peeled and grated
2 teaspoons toasted sesame oil, divided
Salt
1 (14 ounce) block firm tofu
2 cups cabbage kimchi
2 scallions, thinly sliced
1 leek, thinly sliced
1/2 white onion, finely minced
2 tablespoons finely minced garlic
1 teaspoon finely minced ginger
1 teaspoon brown sugar
1/8 teaspoon black pepper
2 eggs, beaten
48 (4.5 inch) mandu, gyoza, or pot sticker wrappers (can substitute a larger quantity of smaller wrappers)
1 egg, beaten

 Directions : View recipe directions on thekitchn.com
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