Kimchi dumplings. While I’d like to take credit for it, is not a new creation. A quick google search confirms this fact, but the recipes I find online seem to all be based around meat.
Just in case you don’t know my situation with meat – no, I’m not vegetarian. Well…sometimes I am… but sometimes I’m not. Confused yet? Don’t worry. It’s about to get clearer soon. :)
I dislike labels but if you wanted to put one on the way I eat, I would be a ‘flexitarian‘. That is, I eat mostly plant-based foods and occasionally a little meat when I feel like it. I believe it’s more sustainable to eat this way and so I do. And no, contrary to the insinuations, ‘plant-based’ does not equal ‘rabbit food’. So yes, I do also eat bread, noodles and a whole heap of delicious goodies on a regular basis. (What is life without noodles and bread? Haha….But seriously though.)
Back to the real issue at hand – the kimchi dumplings!
I didn’t particularly feel like meat on this day so instead of just searching up a tried and true vegetarian kimchi dumpling recipe (what’s the fun in that). I decided to pull a YOLO (as I so often do. In fact, I think I have a kitchen YOLO problem. Some, *ahem* my boyfriend, has recommended I seek help).
What he calls ‘YOLO moments’ (promise, I will stop saying YOLO soon), I call intuitive cooking or recipe creation. The difference is that I am making educated decisions regarding flavour combinations, quantities and cooking methods. Rather than just, you know, throwing the first 7 random ingredients I see in a bowl and wishing for the best… but you know: Tuh-may-toh, tuh-mah-toh.
Anyhow, I went on my merry way, sautéing egg and silken tofu (firm tofu will also work) with some sesame oil and a little soy sauce, stirring until they resembled a fragrant and firm mince. This was mixed with chopped up kimchi, chives and white pepper, then tasted to make sure it was yummy (this is how the finished dumplings would taste).
The mixture is wrapped it into ten plump, little dumplings then they are placed, five at a time, into a slightly oiled pan and quickly browned on one side. Then a little water is splashed into the pan, a lid is placed over it, and the dumplings are steamed for a minute or less, to completion. Easy peasy.