Tofu and Kimchi Dumplings recipe - ingredients, nutrition and when to eat it
These dumplings are filled with tofu, kimchi, and glass noodles. Mild, soft tofu pairs with the tangy flavor of kimchi. Steam them for an easy lunch or dinner.
Vegetables · 30 minutes to cook
Nutrition (per 232.2g serving): 359.4 kcal · protein 14.8g · carbohydrate 53.6g · fat 9.6g · sodium 585.7mg
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: Drain the tofu and kimchi well to keep the wrappers from getting soggy and make the dumplings easier to shape.
Tips: If the kimchi is very sour, rinse it briefly in water, then squeeze it dry before using.
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Ingredients (1 serving)
- Tofu — 100 g
- Napa cabbage kimchi — 50 g
- Glass noodles — 15 g
- Dumpling wrappers — 6 sheet
- Sesame oil — 1 tsp
- Garlic — 0.5 tsp
- Ground black pepper — 0.1 tsp