HOUSE OF ASIA
See the recipe
Korean dumplings with kimchi and tofu
Quick, impressive, and delicious. That's exactly what these baked kimchi and tofu dumplings are like. Our wok vegetables, kimchi sauce, and garlic paste—they're perfect for this dish, and above all, they'll save you a lot of time.
Ingredients
50 gr House of Asia Kimchi Sauce or sachet Kimchi House of Asia Pastes
1 jar House of Asia Wok Vegetables
1 spoon House of Asia Black Sesame
3-4 teaspoons House of Asia Garlic Pastes or 3-4 finely chopped garlic cloves
1 package of puff pastry
100 g tofu
100 g kimchi (ready-made or prepared with recipe )
2 eggs
1 onion, finely diced
50 g finely chopped green onions
50 g coriander
Black pepper to taste
4 tablespoons of oil
To serve:
A method of preparing
1. Squeeze out the excess juice from the kimchi, chop it finely, and set the juice aside. Then add a teaspoon of garlic paste, transfer to a bowl, season with black pepper, and mix.
2. Drain the vegetables for the wok, rinse with cold water, drain, dry, and then chop finely.
3. Grate the tofu using a coarse grater.
4. Fry the onion and remaining garlic paste in heated oil for about 2 minutes, add the vegetables to the wok, kimchi, fry for another 4 minutes, then add some of the remaining kimchi juice, kimchi sauce, tofu, coriander, spring onions, mix everything well and transfer to a bowl, wait 10 minutes, add the egg yolk, mix again, set aside to cool.
5. Roll out the puff pastry on a board, divide it into 12 equal squares. Place about a tablespoon of filling on each square and fold it over towards the center. Brush with beaten egg and sprinkle with sesame seeds. Bake in the oven at 200°C for about 15-20 minutes.
6. Serve the finished dumplings with sauces.
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