If you think you hate kimchi, think again because these are my Kimchi Tofu Dumplings inspired by Korean Mandu, and they are hands down some of the juiciest and most flavoursome dumplings I've ever made. I hope you enjoy them!

These incredible kimchi and tofu dumplings are inspired by Korean Mandu. They can be steamed, fried, pan-fried, or boiled! However, in this recipe we are going to pan-steam them to give them a slightly crispy bottom and juicy filling.
WHY YOU'LL LOVE THIS RECIPE
- VEGAN - That's right, these Kimchi Tofu Dumplings are vegan (just make sure to buy vegan kimchi, as traditional kimchi isn't plant-based). The dough is just made up of flour and water, and there are no meat ingredients in the filling.
- COMFORTING - There are a lot of comforting dishes out there, but dumplings have to top it all for me. They're juicy, warming, and just perfect for when you need a plate of goodness. The dipping sauce is also perfectly spicy so gives you an extra warm boost.
- FLAVOUR TOWN - Everyone always goes on about how tofu is so flavourless, and I feel like that's unfair. Because it may lack bold flavours on its own, but boy oh boy it's a great ingredient to soak up all the flavours. So, pairing it with gochujang and kimchi brings you a flavour bomb of a dumpling.
If you love dumplings, then you might want to check out a few of my other dumpling recipes below!
And if you're a fan of Korean flavours and want to integrate them more into your daily meals, then check out my top 10 best chicken gochujang recipes!
INGREDIENTS FOR KIMCHI TOFU DUMPLINGS
Plain Flour: Plain flour serves as the foundational element for the dumpling dough, offering the essential structure and texture required to encase the delicious filling.
Kimchi: Kimchi adds a burst of tangy and spicy flavours to the filling. Kimchi is a spicy and tangy fermented cabbage dish, a staple in Korean cuisine, and it may be a bit of an interesting flavour when you first try it, but trust me it becomes rapidly addictive.
Tofu: Tofu is a soy-based protein made from soybean curds, providing a neutral base for absorbing flavours and is perfect for this recipe. Tofu brings a lumpy and soft texture to the filling and absorbs all of the kimchi and gochujang flavours, taking these dumplings to a whole new level.
Garlic: If you're a garlic fan, feel free to add 2 or 3 more garlic cloves.
Ginger: Grated ginger introduces a zesty and refreshing note to the filling, complementing the other ingredients with its bright and fresh flavour. I've used fresh ginger for this recipe as I thing it provides the best flavour, but if you don't have access to fresh ginger, then feel free to use dried ginger.
Light Soy Sauce: Light soy sauce adds a savoury umami essence to the filling, enriching the overall taste and depth of the dumplings. Make sure to use light soy sauce rather than dark soy sauce, as dark soy sauce has a higher sodium content and is darker in colour.
Sesame Oil: Sesame oil adds a distinct nutty aroma and richness to the filling, enhancing its mouthfeel and providing a delightful finishing touch.
Sugar: This offers a touch of sweetness that balances the heat from the kimchi and gochujang, creating a gorgeous blend of flavours.
Gochujang: Gochujang introduces a unique combination of spiciness and depth to the filling, contributing to its vibrant and complex taste profile and colour!
Ketchup: Ketchup contributes a sweet and tangy dimension to the filling, enhancing its overall flavour and adding a comforting note to the dumplings.
Gochugaru Flakes: Gochugaru flakes bring a fiery kick and smoky depth to the dipping sauce, intensifying the taste experience with an extra layer of heat. They're very different to standard chilli flakes, so if you don't have gochugaru flakes, only use 1 teaspoon of standard chilli flakes.
Chilli Oil: Chilli oil elevates the spiciness of the dipping sauce, adding an aromatic and lingering heat that enhances the overall enjoyment of the dumplings. You can either make your chilli oil from scratch, or buy some from you local Asian supermarket. I love using Lao Gan Ma, or Very Lazy Chilli Oil, or Chiu Chow Chilli oil.
INGREDIENT SUBSTITUTIONS
- Plain Flour: You can use whole wheat flour for this recipe, but keep in mind that it might result in slightly denser dumplings.
- Kimchi: If you can't find kimchi or prefer a milder taste, you can use sauerkraut as a substitute. While it won't have the exact same flavor, it will still add a tangy kick to your dumplings.
- Tofu: For a different protein source, consider using cooked and crumbled tempeh or seitan instead of tofu. These options offer a similar texture and absorb the flavours of the filling nicely. You could also use mushrooms (finely chopped), if you'd rather use a less processed product.
- Garlic and Ginger: If you don't have these ingredients fresh, you can use garlic and ginger powders as substitutes. While fresh garlic and ginger provide the best flavour for these kimchi tofu dumplings, the powders can still add a pleasant aroma and taste to the filling.
- Light Soy Sauce: Tamari or low-sodium soy sauce are good alternatives to light soy sauce. Coconut aminos can also work if you're looking for a soy-free option.
- Sesame Oil: If you're out of sesame oil, toasted walnut oil or avocado oil can provide a nutty undertone that complements the filling of these Mandu.
- Sugar: To replace sugar, you can use maple syrup or agave nectar.
- Gochujang: Sriracha or chilli paste can be used as substitutes for gochujang. They'll add a spicy kick, though the unique flavor of gochujang may be missed.
- Ketchup: If you're not a fan of ketchup or don't have any on hand, you can use tomato paste mixed with a pinch of sugar as a substitute. This will provide a similar tomatoey tang to the filling.
- Gochugaru Flakes: Crushed red pepper flakes or red chilli flakes can be used instead of gochugaru flakes. While the heat level might vary, they'll still add a nice spicy element. If you're using standard chilli flakes from a supermarket, these tend to be much spicier than Gochugaru flakes, so I'd recommend only adding in 1 teaspoon of chilli flakes as a substitute.
- Chilli Oil: Substitute chili oil with a mix of neutral oil and a pinch of cayenne pepper or crushed red pepper flakes for a spicy kick.
Feel free to get creative with these substitutions to tailor these Korean dumplings to your taste and dietary preferences. Just remember that while the flavours might differ slightly, the essence of these delicious dumplings will still shine through!
RECIPE VARIATIONS FOR KIMCHI TOFU DUMPLINGS
MEAT: For meat lovers, replace tofu with ground chicken, pork, or beef. Mix it with the other ingredients to create a juicy and flavourful meat dumpling.
IF YOU'RE NOT A FAN OF SPICE: If you prefer a milder flavour, omit the gochugaru flakes and chilli oil from both the filling and dipping sauce. This version is perfect for those who enjoy the dumplings without the heat.
VEGGIES: Embrace the plant-based goodness by substituting tofu with finely chopped mushrooms, cooked lentils, or black beans. This variation brings a hearty and nutritious twist to the dumplings. You can always keep the tofu in if you'd like a higher protein content too!
GLUTEN FREE: To make the recipe gluten-free, swap out plain flour with a gluten-free flour blend. Ensure the rest of the ingredients, including sauces, are also gluten-free (get gluten free soy sauce for example).
Feel free to mix and match these variations, adjust seasonings to taste, and create your own custom dumpling.
HOW TO MAKE KIMCHI TOFU DUMPLINGS: STEP BY STEP
STEP 1: MAKE THE DOUGH
- Mix plain flour and water in a large bowl using chopsticks until a shaggy dough forms.
- Knead for 5 minutes until a cohesive dough ball forms. Don't be tempted to add more water, the dough will seem very hard. But once it has rested, it will be easier to knead.
- Cover with cling film and set aside.
STEP 2: PREPARE THE FILLING
- Prepare the filling by combining kimchi, crumbled tofu, minced garlic, grated ginger, light soy sauce, sesame oil, sugar, gochujang, and ketchup in a bowl until a crumbled paste forms. If the filling looks a bit watery, make sure to try and remove any excess liquid. If it's still looking very moist, then add 1 or 2 tablespoon of flour and give it all a good mix so it soaks up the excess liquid. Set aside.
STEP 3: ASSEMBLE YOUR MANDU
- Roll out the dough into a sausage shape and slice it into 16 equal-sized pieces. Flatten each piece with your palm and roll them into circular wrappers using a rolling pin or dumpling roller until thin.
- Place a spoonful of filling in the centre of each wrapper. Fold over into a semi-circle and seal the edges. Bring the two corners together to create a hat shape. Repeat for all dumplings.
STEP 4: COOK YOUR DUMPLINGS
- Heat a non-stick frying pan over medium heat with a drizzle of oil. Add the dumplings and pour in water to cover half the height of the dumplings. Cover with a lid and steam for 8 minutes or until the water evaporates.
STEP 5: MAKE THE DIPPING SAUCE
- While the dumplings steam, combine all dipping sauce ingredients in a small bowl. Adjust seasoning according to your taste.
STEP 6: SERVE UP
- Once the dumplings are cooked, serve with the dipping sauce and enjoy!
LEFTOVERS
If you're fortunate enough to have leftovers, store them in an airtight container in the fridge. Reheat in a steamer or microwave with a splash of water until warmed through and enjoy them once again.
RECIPE FAQS
Absolutely! Store-bought wrappers work well if you're short on time. Just make sure that if you buy them frozen, that they have fully defrosted before trying to use them.
Yes, these dumplings freeze wonderfully. Arrange them on a tray, freeze them when they're still raw until firm, then transfer to a freezer bag. Steam directly from frozen, adding a few extra minutes to the cooking time.
Use a non-stick pan and ensure it's well-greased (I used a drizzle of vegetable oil) before adding the dumplings. Alternatively, use a bamboo steamer lined with parchment paper if you'd just like to steam them!
Absolutely! Experiment with soy-based, sesame-based, or even sweet and sour dipping sauces to find your favourite pairing.
Reduce or omit the gochujang, gochugaru flakes, and chilli oil to make the dumplings milder while still enjoying their delightful flavour.
Yes! Simply scale up the ingredients and follow the same method. Dumplings are a crowd-pleaser and perfect for gatherings.
Yes, firm or extra-firm tofu works best for this recipe, as it holds its shape well and provides a satisfying texture to the filling. Make sure to squeeze out any excess liquid from the tofu before adding it to your filling.
You can adjust the spiciness level by reducing or omitting the spicy ingredients to make them more kid-friendly. Children often enjoy the combination of tofu, veggies, and dipping sauce. It's also a really fun thing to make with children, if that's an activity you're interested in doing!
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Kimchi Tofu Dumplings
Ingredients
For The Dough
- 150g plain flour (all-purpose flour)
- 60 ml water
For The Filling
- 5 tbsp kimchi (plant-based kimchi if you want this dish to be vegan)
- 280g firm tofu, crumbled
- 2 garlic cloves, minced
- ½ inch ginger, finely chopped
- 2 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang
- 1 tablespoon ketchup
For The Dipping Sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon gochujang
- ½ tablespoon gochugaru flakes
- 1 tablespoon chilli oil
Instructions
- Pour the flour and water into a large bowl and mix with chopsticks until a shaggy dough forms. Then, knead for 5 minutes until a cohesive dough ball forms. Don't be tempted to add more water, the dough will seem hard. But once it has rested, it will be easier to knead. Cover with cling film and set aside.
- Prepare the filling by combining kimchi, crumbled tofu, minced garlic, grated ginger, light soy sauce, sesame oil, sugar, gochujang, and ketchup in a bowl until a crumbled paste forms. If the filling looks a bit watery, make sure to try and remove any excess liquid. If it's still looking very moist, then add 1 or 2 tablespoon of flour and give it all a good mix so it soaks up the excess liquid. Set aside.
- Once your dough has rested for 5 minutes while you made your filling, knead it for another minute. Roll out your dough into a sausage shape and then slice into 16 equal-sized pieces. Flatten each piece with the palm of your hand and roll them into circular wrappers with a rolling pin or dumpling roller until very thin.
- Place a small spoonful of the filling into the centre of the wrapper and fold over into a semi-circle. Seal and then bring the two corners together to make a little hat shape. Repeat this for all of your kimchi tofu dumplings.
- Place a non-stick frying pan on medium heat with a drizzle of oil. Add in your dumplings and then pour in water so that they cover half the height of the dumplings. Place on the lid and steam for 8 minutes or until the water has evaporated.
- Meanwhile, combine all of your dipping sauce ingredients in a small bowl. Taste and season according to your preferences.
- Once your dumplings are cooked, serve up with the dipping sauce and enjoy!
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