Korean Kimchi Dumplings with Tofu – Easy, Healthy & Vegan

Korean Kimchi Dumplings with Tofu and a Story of Family, Flavor & Tradition

Korean Kimchi Dumplings with Tofu aren’t just a delicious plant-based meal—they’re a connection to generations of home cooking, passed from my mother to me, and now to my daughter. I still remember standing on a stool beside my mom in our small kitchen, learning how to fold dumpling wrappers with care. Today, I pass that same joy along through dishes like these vegan soup dumplings, full of heart and heritage.

Made with fermented kimchi, silken tofu, and fragrant garlic, these Korean kimchi dumplings with tofu are packed with bold flavor and gut-friendly ingredients. They’re soft on the inside, crispy on the outside, and incredibly satisfying whether steamed, pan-fried, or served in broth.

Perfect for chilly nights or Sunday meal prep, these fusion dumplings blend comfort and creativity. Whether you’re craving tofu & cabbage dumplings in broth or an Asian-inspired vegan dumpling with garlic-chili sauce, this recipe delivers every time.

Why Korean Kimchi Dumplings with Tofu Deserve a Spot in Your Weekly Meal Plan

What makes Korean Kimchi Dumplings with Tofu more than just another plant-based recipe? It’s the perfect storm of comfort, convenience, and bold flavor—wrapped up in a soft dumpling that’s bursting with umami.

Have you ever craved something hearty, spicy, and soothing… all at once? These dumplings deliver that and more. The combination of tangy kimchi, tender tofu, and aromatics like ginger and garlic creates a savory bite that feels like a hug. Even better? They’re easy to batch-make and freeze, making them a go-to for busy weeknights.

And if you’re exploring new vegan soup dumplings or fusion dumplings that balance traditional Korean flavor with modern twists like miso or chili oil, this recipe is exactly what you need. It’s the kind of meal that feels fancy—but secretly, it’s wonderfully simple.

Ingredients for Korean Kimchi Dumplings with Tofu

These Korean Kimchi Dumplings with Tofu are made from wholesome, pantry-friendly ingredients. For best results, use well-fermented kimchi and firm tofu. If you’re planning to make these as vegan soup dumplings in broth or with a garlic-chili dipping sauce, the optional add-ons are included below.

🥟 For the Dumpling Filling:

• 1 cup well-fermented vegan kimchi, finely chopped
• 1 block (14 oz) extra-firm tofu, drained and crumbled
• 1/2 cup napa cabbage, finely shredded
• 2 scallions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch (for binding)
• Salt and pepper, to taste

🌿 Dumpling Wrappers:

• 30–35 round dumpling wrappers (check for vegan versions)

🌶 Optional for Garlic-Chili Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp or garlic chili sauce
• 1/2 teaspoon maple syrup (optional)

🍲 Optional Broth (for soup dumpling version):

• 4 cups low-sodium vegetable broth
• 1 tablespoon miso paste
• 1 teaspoon grated ginger
• Handful of sliced mushrooms and napa cabbage

Nancy McCarthy

Korean Kimchi Dumplings with Tofu – Easy, Healthy & Vegan

Korean Kimchi Dumplings with Tofu are crispy, comforting, and full of bold plant-based flavor. These pan-fried or steamed dumplings blend kimchi, tofu, and aromatics into the perfect umami-rich bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 30 –35 dumplings

Course: Main Course

Cuisine: Asian-Inspired, Korean

Calories: 185

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 cup well-fermented vegan kimchi finely chopped
• 1 block 14 oz extra-firm tofu, drained and crumbled
• 1/2 cup napa cabbage finely shredded
• 2 scallions finely chopped
• 2 cloves garlic minced
• 1 tablespoon ginger grated
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch
• Salt and pepper to taste
• 30 –35 round vegan dumpling wrappers

Optional Garlic-Chili Dipping Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon chili crisp or garlic chili sauce
• 1/2 teaspoon maple syrup optional

Optional Broth:

• 4 cups low-sodium vegetable broth
• 1 tablespoon miso paste
• 1 teaspoon grated ginger
• Sliced mushrooms and napa cabbage

Method

 

1. 1. Press tofu for 10 minutes, then crumble into a bowl.
2. 2. Mix tofu with chopped kimchi, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and cornstarch.
3. 3. Taste and adjust with salt and pepper.
4. 4. Place 1 heaping tsp filling in each wrapper, wet edges, and fold to seal.
5. 5. To steam: Steam 8–10 mins over parchment.
6. 6. To pan-fry: Crisp bottoms in oil, add 1/4 cup water, cover and steam 4–5 mins.
7. 7. To boil: Cook dumplings in broth for 5–6 minutes until they float.
8. 8. Serve hot with dipping sauce or in miso-ginger broth.

Nutrition

Serving: 5dumplingsCalories: 185kcalCarbohydrates: 24gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 5gSodium: 420mgFiber: 3gSugar: 2g

Notes

Always press tofu and squeeze kimchi to avoid soggy dumplings.

Test one dumpling before folding the rest to adjust seasoning.

Freeze uncooked dumplings on a tray, then store in bags—no thawing needed.

Use older kimchi for deeper flavor.

Add chopped mushrooms or gochujang for variations.

Tried this recipe?

Let us know how it was!

Step-by-Step Instructions: How to Make Korean Kimchi Dumplings with Tofu

Follow these simple steps to prepare delicious Korean Kimchi Dumplings with Tofu at home. Whether you’re steaming, pan-frying, or adding them to soup, each bite delivers bold, satisfying flavor.

1. Prepare the Tofu

• Drain and press the tofu for at least 10 minutes to remove excess water.
• Crumble it into a large mixing bowl using your hands or a fork.

2. Mix the Filling

• Add chopped vegan kimchi, shredded cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and cornstarch to the bowl with tofu.
• Mix until everything is well combined. Taste and adjust seasoning with salt or pepper.

3. Assemble the Dumplings

• Place a dumpling wrapper on a flat surface. Add about 1 heaping teaspoon of filling in the center.
• Wet the edges with a little water, then fold and pinch to seal (you can pleat or simply fold in half).
• Repeat until all filling is used.

4. Cook the Dumplings

Choose your favorite method:

• To Steam: Place dumplings in a steamer lined with parchment and steam for 8–10 minutes.
• To Pan-Fry: Heat 1 tablespoon oil in a skillet. Add dumplings and cook until bottoms are golden. Add 1/4 cup water, cover, and steam for 4–5 minutes.
• To Boil (Soup Style): Gently boil dumplings in broth for 5–6 minutes until they float and are cooked through.

5. Serve

• Serve hot with garlic-chili dipping sauce or as part of a vegan soup dumpling bowl in miso-ginger broth.

Tips and Tricks for Perfect Korean Kimchi Dumplings with Tofu

Mastering Korean Kimchi Dumplings with Tofu is easy with a few simple tricks. These tips ensure your dumplings hold together, taste balanced, and store beautifully for future meals.

1. Use Well-Fermented Kimchi

Older, tangier kimchi adds more depth and richness to the filling. If your kimchi is too mild, add a splash of rice vinegar or a pinch of gochugaru (Korean chili flakes).

2. Squeeze Out Extra Moisture

Excess water from tofu or kimchi can make your wrappers soggy. Always press the tofu and gently squeeze the kimchi in a paper towel before mixing.

3. Seal Dumplings Tight

When assembling, wet only the edges of the wrapper and press firmly to seal. Air pockets can cause dumplings to burst during cooking.

4. Test Before Wrapping All

Pan-fry a single test dumpling to check seasoning. Adjust salt or spice if needed before filling the rest.

5. Batch and Freeze

Lay uncooked dumplings on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. No thawing needed—just steam or pan-fry straight from frozen!

6. Upgrade the Sauce

Make a double batch of the garlic-chili dipping sauce or stir in a spoon of miso or tahini for a creamy twist.

Variations and Customization Ideas

What’s beautiful about Korean Kimchi Dumplings with Tofu is how adaptable they are. Whether you’re after a bold dipping sauce or a soothing soup, these dumplings flex to fit your craving.

🥢 1. Fusion Dumplings: East-Meets-West Vegan Creations

Add a twist of creativity by mixing in chopped sun-dried tomatoes, caramelized onions, or fresh herbs like basil for a subtle Mediterranean vibe. Serve with a side of tahini-soy dipping sauce for a true fusion experience.

=> more variations here

🍲 2. Tofu & Cabbage Dumplings in Broth

For a nourishing, slurp-worthy dish, simmer your dumplings in a light broth made from:

• Miso paste
• Ginger slices
• Mushrooms
• Napa cabbage

=> Full Recipe here

🌶 3. Asian-Inspired Vegan Dumplings with Garlic-Chili Sauce

If you like heat, stir in a spoon of chili crisp or gochujang into the filling. You can also drizzle the dumplings with spicy garlic oil right before serving. This makes every bite pop with savory depth and fiery brightness.

=> Full Recipe here

🧄 4. Add Mushrooms for Umami Boost

Finely minced shiitake or oyster mushrooms add richness and a meaty texture, perfect for those looking for extra heartiness without any animal products.

🧊 5. Make-Ahead Freezer Dumplings

Want quick weeknight meals? Freeze the assembled dumplings on a tray, then transfer to a bag. Cook straight from frozen—no thawing necessary.

Nutrition Facts for Korean Kimchi Dumplings with Tofu

These Korean Kimchi Dumplings with Tofu are not only delicious—they’re also a gut-friendly, plant-powered meal you can feel good about. Tofu provides a clean source of protein, while kimchi supports digestion with natural probiotics.

Here’s an approximate breakdown per 5 dumplings (without sauce or broth):

Note: Values may vary depending on the brand of kimchi, wrappers, and cooking method used.

🥬 Is Kimchi Good for Gut Health?

Yes! Kimchi is rich in probiotics, antioxidants, and vitamins A and C. Its fermentation process promotes good bacteria in the gut, supporting digestion and immunity.

Conclusion: Cozy, Bold & Gut-Friendly — Korean Kimchi Dumplings with Tofu

If you’re searching for a plant-based dish that checks all the boxes—comforting, flavorful, easy to prep, and packed with nutrition—Korean Kimchi Dumplings with Tofu are it. Whether you’re craving a steaming bowl of tofu & cabbage dumplings in broth or pan-fried golden bites with garlic-chili dipping sauce, this recipe brings serious satisfaction.

They’re also a beautiful way to reconnect with tradition while adding your own modern twist. For me, they represent a story—of kitchens filled with love, meals made by hand, and family recipes passed on with pride.

Want more plant-powered comfort food?
→ Try our Vegan Miso Ramen for slurpy satisfaction
→ Or dive into Spicy Cabbage Stir Fry for a quick, nutritious dinner
→ Need a fresh side? Pair with Ginger Garlic Bok Choy for a vibrant, healthy plate

Ready to fill your freezer and your home with flavor? These dumplings are calling. don’t forget to follow me on Pinterest

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