Ingredients
Scale
- 1 package vegan dumpling wrappers (approx. 12–15 wrappers)
- 1 cup vegan kimchi, chopped
- 1 cup firm tofu, crumbled
- 3 green onions, sliced
- 1 cup Napa cabbage, finely chopped
- 2 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 tsp Sriracha (optional)
Instructions
- Press the tofu to remove excess moisture and crumble it into a mixing bowl.
- Add chopped kimchi, green onions, Napa cabbage, and sesame oil. Mix until well combined.
- Lay out a dumpling wrapper on a clean surface. Spoon one tablespoon of filling onto the center. Wet the edges with water and fold into a half-moon shape; pinch to seal tightly.
- Cook by steaming in a basket over boiling water for about 10 minutes or pan-frying in a non-stick skillet with oil until golden brown on one side; add water to steam through.
- Whisk together soy sauce and Sriracha for dipping before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Steaming/Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 3 dumplings (120g)
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg