Smoky BBQ Tofu & Kimchi Mandu
Celebrating National Dumpling Day with our favorite tofu brand, Hodo!
1 (8oz) pack of Hodo Barbecue Cubes
1 cup of VEGAN Table Cut Napa Cabbage Kimchi
1 pack of premade dumpling skins
2 scallions, cut into rings
3 garlic cloves, minced
1 tbsp of Gochugaru
Dumpling Filling Assembly
1. Take half of a container of VEGAN, and chop the cabbage fine, squeeze out the liquid and reserve both on the side.
2. Empty the contents of one package of Hodo BBQ Cubes into a skillet and heat up till it's slightly browned, but be careful not to dry it out too much!
3. Add minced garlic to skillet and saute with tofu.
4. Lower the heat and add VEGAN and Gochugaru to the skillet and combine. If it's drying out too much, you can use the reserved kimchi liquid to balance it out.
5. Add in the scallions briefly and remove from heat. Let filling cool completely before assembling the dumplings.
1. Prepare a sheet pan or platter that can easily slide into the freezer (if you aren't cooking right away - moist dumpling fillings will penetrate the skin and make it soggy with time, so freezing for later use is great.), by placing a layer of parchment down.
2. Have a bowl of water ready for sealing the dumpling edges.
3. Place about 1/2 tbsp of filling in the center; wet the edges, fold into a half moon, seal the edges, then wet the two points and pull together into a circular shape (think tortellini, but fatter and rounder)
4. Set these on the parchment and once a platter is filled place in freezer. Once frozen they are ready to bag up for later use.
5. Whether frozen or cooked fresh, the time difference in nominal.
6. For steaming, line a steamer basket with napa cabbage leaves (you can eat these too, once steamed!) or perforated parchment and lay the mandu out. For frozen, steam approx 10 minutes and 7 minutes if fresh. TIP: if cooking with frozen dumplings, go straight from the freezer, don't thaw tem out on the counter.
7. The dumplings should be seasoned enough to enjoy without any dipping sauce, but you can make a simple one with soy, vinegar, sesame oil, garlic and Gochujang. Enjoy!