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I'm Anett. This is my creative space - where I collect my recipes, thoughts, ideas and works. 

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TOFU & KIMCHI GYOZA

TOFU & KIMCHI GYOZA

 

My love for Asian food is never-ending, and it was finally time to make some homemade gyoza, or potstickers.

I don’t know about you, but I’m constantly craving dumplings. Steamed, boiled, fried. I love all of them. Combine this with my insatiable appetite for kimchi and I got myself the ultimate treat.

I added the tofu for some extra volume and plumpness and the spring onion for freshness. The result was so good that I managed to eat alllll the dumplings myself before my beloved other half came home. No regrets.

It really surprised me how easy it is to actually make them. (And why didn’t make these  before?!) The Asian store that sells the dumpling wrappers does all the hard work. All you have to do is chop the filling, shape the dumplings (and that’s really fun) and fry it off. So easy. Of course making your own dumpling dough is also recommended but sometimes you can be lazy. (wink)

 

Ingredients

100g dumpling wrappers, defrosted

150g kimchi, finely chopped

100g firm tofu, finely chopped

25g Chinese cabbage, finely chopped

2 spring onions, thinly sliced

1/2 tsp freshly ground black pepper

1 tsp soy sauce

2 garlic cloves, finely grated

1/2 inch piece of ginger, finely grated

Oil, for frying

 

For the dipping sauce:

100 ml soy sauce

1 tsp hot sauce (such as Sriracha)

1 tbsp lime juice

 

Method

Place the tofu and kimchi in a muslin cloth and squeeze out the excess moisture.

Add the tofu and kimchi in a bowl, add the Chinese cabbage, spring onion, grated ginger and garlic, black pepper and soy sauce. Mix thoroughly.

Place the mixture in a medium-sized pan and cook for 3-5 minutes, until the cabbage has softened. Let cool. 

Take a dumpling wrapper, place a bit of the mixture in the middle and fold the dumpling in half. Then squeeze the edges together while trying to get as much air out of the dumpling as possible.

Add oil to the bottom of a thick-based pan or pot. When the oil if hot, add the dumplings. Fry 2-3 minutes on one side (until crispy and brown), then flip and fry for another couple of minutes. Remember – they are potstickers. They are supposed to stick.  A few tablespoons of water may be added to make the dumpling more soft.

To make the dipping sauce, mix the soy sauce with the hot sauce and lime juice. Enjoy!

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