Pan-Fried Dumplings with Tofu and Kimchi recipe - ingredients, nutrition and when to eat it
This Korean snack plate pairs crispy pan-fried dumplings with stir-fried kimchi and warm tofu.
This Korean snack plate pairs crispy pan-fried dumplings with stir-fried kimchi and warm tofu. The mild, nutty tofu goes well with tangy, spicy kimchi and chewy dumplings, making it a satisfying choice for lunch or dinner.
Street food · 20 minutes to cook
Nutrition (per 302.5g serving): 394.6 kcal · protein 19.5g · carbohydrate 38.4g · fat 18.3g · sodium 707.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Arrange the flat dumplings in a single layer in the pan and press them as they cook for extra-crispy edges.
Tips: If the kimchi is quite salty, it should be well seasoned without adding any extra seasoning as it cooks.
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Ingredients (1 serving)
- Tofu — 150 g
- Napa cabbage kimchi — 80 g
- Flat dumpling wrappers — 5 pc
- Cooking oil — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Green onion — 10 g