COOK TIME: 3-5 min
MAKES: 40-50 dumplings
- Dumpling wrapper, 1 package (found at most Asian grocers in the refrigerated or frozen section)
- Sweet potato starch noodles (dangmyun), 2oz
- 6oz firm tofu
- 1 cup well fermented Spicy Napa Vegan Kimchi, drained
- 1 bunch scallion, minced
- 1/2 medium onion, minced
- 1-2 tbs soy sauce
- 1 tbs sesame oil
- 1 tbs gochugaru (hot pepper flakes)
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp salt
Place the sweet potato starch noodles in hot water for 30-40 minutes.
Place the garlic, ginger, and onion in the food processor; pulse about 5 times or until minced. If you don't have a food processor, mince by hand. Place everything in a large bowl.
Drain the kimchi (save the juice for later use!) and mince the kimchi in the food processor or by hand; place it in the bowl.
Drain the liquid from the tofu by using a cheesecloth or carefully with your hands. Place the tofu in the bowl.
Finely chop the sweet potato starch noodles, or pulse in the food processor; place it in the bowl.
Finely chop the scallions; place it in the bowl.
Add 1-2 tbs of soy sauce, 1 tbs of sesame oil, 1 tsp of salt, and 1 tbs of gochugaru to the bowl.
Mix everything together with a large spoon.
1. Place a wrapper in one hand.
2. Scoop about 1 tbs of filling onto the middle of the wrapper.
3. Wet 1/2 of the wrapper on the edge with water using your finger.
4. Fold in half, making the dry edge meet the wet edge, and clamp down with light firm pressure to close the wrapper.
5. Finally, wet one end with water and fold lightly to meet the other end; clamp down with light firm pressure.
HALF MOON MANDU
Follow steps 1-4 above.