½ cup warm water mixed with a 3 tsp. corn starch (to seal the dumplings)
2 tsp. vegetable oil
2 tsp. sesame oil
water for steaming
Dipping Sauce
3 tbsp. tamari
2 tsp. sesame oil
1 tbsp. rice vinegar
chopped scallions
Instructions
Heat up the 2 teaspoons of vegetable oil along with the 2 teaspoons of the sesame oil. Add in the tofu and cook for several minutes. Once the tofu is cooked a bit, add in the garlic and ginger.
Let the garlic and ginger get fragrant, then add in the carrots, cabbage and scallions. Let them soften a bit.
Next, add in the chopped kimchi. Stir everything together.
Salt as necessary.
Place a tablespoon of dumpling filling on the dumpling wrapper. Pinch in the corners and seal with the corn starch and water mixture.
Repeat with more dumplings.
Heat the oils in a large pan that has a fitting lid.
Place the dumplings bottom down in the pan and let them brown a bit. Should take a couple of minutes. Once the dumplings have lightly browned on the bottom, pour about ⅔ cup of water in the bottom of the pan and cover pan with a lid to steam the dumplings.
Let the dumplings steams until the water has evaporated completely.
Transfer to a platter. Repeat with any additional dumplings.
Dip the dumplings in a mixture of tamari, sesame oil, rice vinegar and scallions.
Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/02/kimchi-hamentashen-dumplings.html