Kimchi Hamentashen Dumplings


The Jewish holiday of Purim will be upon us in a few weeks, and I’m in that creative zone thinking about what to prepare. Purim is a very lighthearted holiday. You can learn more about it here.

One of the foods that we traditionally eat on Purim are hamentashen. They are usually triangular filled cookies made to represent the evil Haman from the holiday story. I’ve been making these little cookies since I was a kid, but in the past few years, I’ve been trying to balance the savory and the sweet when making my hamentashen for the Jewish Holiday of Purim. This year was no different.

I’ve been brainstorming various flavors this year and hope to share a few of them with you over the next several days.

This hamentashen came about because I’ve been wanting to make traditional Korean Mandu for a while now. I’m also a huge fan of Kimchi – and from that, kimchi dumplings, of course. It dawned on me last week, that I could possibly turn it in to a hamentashen of sorts. Both are always filled and shaped. Why not? I made some vegan  daikon kimchi a few weeks ago, so these dumplings came together quickly.

I decided to cook them potsticker style so that I could keep the hamentashen dumplings up right, so that it looked like a traditional hamentashen where you can see the filling.

I started by quickly stir-frying some tofu with ginger and garlic. Next, I added in some grated carrots, scallions and Napa cabbage. Once that mixture had softened, I added some of my special radish kimchi. I added enough that it was would contribute a lot of flavor to the mix, but I didn’t want the kimchi to overpower or overheat the dumpling. The smell coming off of the pan is amazing! I seasoned with a small amount of salt – about a teaspoons.


When the filling mixture was done cooking, I transferred it to a bowl and let it cool.

I placed a tablespoon of the filling in the dumpling wrappers and then pinched the round dough to form corners, like I’ve done in the past with my hamentashen cookies. I dabbed the corners with a bit of water mixed with corn starch. It helps glue the corners in a bit.

Shaping Kimchi Dumplings

Once I prepared several dumplings, I heated my pan with vegetable and sesame oils. I placed the dumplings in the pan and let them brown a bit. Once they were browned, I added some water to the pan and covered the pan to let them steam. I removed the lid when the water had evaporated.

Prepping and Cooking Dumplings

We then dug in.

Oh my. Now this is a hamentashen to enjoy and be proud of! Definitely making these dumplings and these hamentashen again.

Kimchi Hamentashen Dumplings
  • 2 tsp. vegetable oil
  • 2 tsp. sesame oil
  • ½ lb. super firm tofu, diced small
  • 2 tbsp. ginger, peeled and minced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and grated
  • ¾ cup napa cabbage, chopped
  • ¾ cup daikon kimchi (veganized), chopped (can sub cabbage kimchi if you have that)
  • 2 scallions, sliced thinly
  • 1-2 tsp. salt - as needed
  • dumpling wrappers (I used around 30)
  • 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
  1. 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.
  2. Let the garlic and ginger get fragrant, then add in the carrots, cabbage and scallions. Let them soften a bit.
  3. Next, add in the chopped kimchi. Stir everything together.
  4. Salt as necessary.
  5. Place a tablespoon of dumpling filling on the dumpling wrapper. Pinch in the corners and seal with the corn starch and water mixture.
  6. Repeat with more dumplings.
  7. Heat the oils in a large pan that has a fitting lid.
  8. 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.
  9. Let the dumplings steams until the water has evaporated completely.
  10. Transfer to a platter. Repeat with any additional dumplings.
  11. Dip the dumplings in a mixture of tamari, sesame oil, rice vinegar and scallions.
  12. Enjoy!


Fermented Radishes

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Fermented Radishes

I’ve recently been studying up more on fermentation. I am learning all about the benefits of fermented foods in my diet. I’ve made kimchi in the past, and enjoyed it, but I didn’t really realize how good it is for you! I started to delve more in to fermentation when I ended up with excess vegetables in my CSA. I didn’t want to risk wasting vegetables that I may not use, so I looked for ways to prolong their life.

I considered canning my vegetables, but I don’t have the patience to deal with the whole jar sterilization and cooking process. Maybe one day.

I learned that fermentation can be very easy, and doesn’t require as many tools as canning. It’s also far less precise than the canning process.

I then learned about the health benefits . Fermented foods are said to aid in digestion, creating a natural probiotic that helps balance your gut. As food ferments, the foods becomes enriched with good enzymes and vitamins. I kept reading, and as I did, I knew I had to give it a try.

I began my summer ferments with some radishes. I had a large amount of beautiful organic radishes from my co-op share and I knew that they wouldn’t all get eaten in salads. I decided that I’d ferment them using a simple 2%  brine base.

Fermented Radishes

I began by cleaning and trimming these beautiful radishes. Then, I sliced them thinly.


I washed my jars well and packed the jars with garlic, dill, my sliced radishes and some peppercorns. I then added some of the liquid brine and  sealed the Bell jars and set them aside in a warm, dark corner.


I checked on them every few days to see how they tasted and to make sure that the radishes were still under the liquid brine, pressing them down if they began to pop out.

I kept them in my dark corner of the counter for 2 weeks, at which time, I determined by tasting them, that the radishes were ready and then placed them in my fridge.

They were done and ready to be used. I highly recommend this simple ferment if you are a beginner at fermenting.

Fermented Radishes

Fermented Radishes
Recipe type: Side Dish, Pickles
  • 2 bunches of radishes
  • ½ cup fresh dill
  • 6-8 cloves garlic
  • 1 tbsp. peppercorns
  • 4 cups filtered water
  • 2¾ tbsp sea salt
  1. Heat up the water in a pot and add the salt. Let the salt dissolve.
  2. Remove water from heat and let cool completely.
  3. Wash, trim and slice radishes thinly.
  4. Pack the radish slices along with the garlic and dill in to the glass jars. There should be a 1-inch clearance between the tops of the radishes and the lid.
  5. Pour the brine over the radish mixture so that the liquid covers the radishes
  6. Some people like to add a weight or a cabbage leaf on top to ensure that the radishes are completed submerged in the brine mixture. You will have some brine leftover.
  7. Seal the lids tightly.
  8. Place jars in a warm and dark space for up to 2 weeks.
  9. Check on the jars ever 1-2 days, burping the jars and resealing them. This is also the time where you take a taste and see if the radish pickles are sour enough.
  10. When the radishes have reached the desired sourness, move the jars to the fridge.
  11. Enjoy!




Seitan and Kimchi Quesadillas

I may be a little obsessed with kimchi these days. Well, kimchi and sriracha. I seem to be adding them to everything. Sometimes both at the same time. Just loving the flavors that they create when added to a dish.

Another thing I am loving these days is this Korean/Mexican food craze that seems to be happening at various restaurants and food trucks. Everything on the menu looks amazing.


The quesadillas I just made were inspired by some of those menus that keep popping up.

Seitan and Kimchi Quesadilla (serves 3-4 as an entree)


2 tsp. canola oil
1 tsp. sesame oil
1 onion, onion
3 cloves garlic, chopped
1 tsp. ginger, chopped
8 oz. seitan, sliced
1 cup vegan kimchi
2 tsp. soy sauce
2 tsp. sriracha
2 tsp. hoisin sauce
1.5 cups shredded cheese – I recommend Daiya Cheddar or substitute with a Dairy Mexican blend
6 Tortillas (2 per quesadilla)
Additional 2-3 tsp. canola oil for frying the quesadilla


Heat up the canola and sesame oil in a large pan.

Saute the chopped onions, garlic and ginger for about 3-4 minutes.

Add in the sliced seitan and cook for another 3 minutes.

Add in the kimchi and cook another two minutes.

Add in the soy sauce, sriracha and hoisin sauce and stir around so that everything is incorporated.

After a minute or two, remove from heat and set mixture aside.

Heat up the additional 2-3 teaspoons of oil in a fry pan.

Place your tortilla in the pan and layer some of the Daiya or shredded cheese then kimchi/seitan mixture then more cheese. Top with another tortilla and press down.

Let the bottom brown a bit and then flip over and brown on the other side. Each side takes just 2-3 minutes. When done, transfer to cutting board and slice in to wedges.

If you have some available, I highly recommend serving these quesadilla wedges along side some gochujang (Korean chili paste) as a dip.



Kimchi Fried Rice

I am having the kind of week where I don’t want to cook much and I want to eat simple comfort foods. I don’t want a complicated salad. I really don’t want to be in a hot kitchen prepping all evening.  For these kinds of days, I keep some cooked rice on hand. I put up a pot of basmati or sushi rice, and I know that it’s one less step for meal prep a couple of days later.

I hadn’t had a chance to do any major grocery shopping the other night. I did have a couple of veggies, some kimchi and some already cooked rice. I also had a carton of eggs. Perfect! Dinner would happen! I love runny eggs in pasta or rice. It always enhances a dish. I also have a special place for kimchi. I tend to make a huge vat of it in the summer and savor it as long as I can.
Kimchi Fried Rice
1 tbsp. oil
2 tsp. sesame oil
1 onion, chopped
4 garlic cloves, chopped
2 tbsp. ginger, chopped
1 tbsp. korean pepper paste
1-2 carrots, shredded
handful of edamame or peas
1-2 scallions, chopped
2 cups kimchi, chopped
1 tbsp. roasted sesame seeds
1 tbsp. soy sauce
3 cups cooked rice, cold
2 tsp. salt
4 eggs
In a large pan, heat up the oils.
Add in the chopped onion and ginger and cook for a few minutes. Add in the korean pepper paste and garlic and cook for a few more minutes.
Add in the chopped kimchi and cook a few minutes. Mix everything together. Add in the rest of the veggies. You can add more than what I suggested. This is what I had on hand. Once the veggies have softened for a couple of minutes, add in the rice and stir together.
Add in some soy sauce and a little bit of salt as well as the sesame seeds. You can even add in some red pepper flakes – depending on your desired heat level.When your fried rice is almost done, take out another pan. I know, I know. I also hate messing up another pan. This is worth it.

Heat up a bit of oil or pam in the pan. Crack an egg in to the pan and sprinkle with a dash of salt. Don’t cook too much.

Plat up your rice and serve with the sunny side egg on top. Make sure to keep the yolk runny. It’s worth it. Enjoy!

Kimchi Fried Rice
This recipe is featured on Foodie Friends Friday!
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