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Korean Kimchi Dumplings with Tofu – Crispy Vegan Comfort
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.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 30 –35 dumplings
Course: Main Course
Cuisine: Asian-Inspired, Korean
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

  • 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.

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