Kimchi Dumplings with Creamy Gochujang Sauce |
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1 | packet | gyoza wrappers | ||
8 | ounces | firm tofu | ||
12 | ounces | |||
14 | stalks | green onions, sliced thinly | ||
15 | pieces | shitake mushrooms, diced into 1/2 inch pieces | ||
2 | tablespoons | sesame oil | ||
2 | tablespoons | soy sauce | ||
1.5 | teaspoons | salt | ||
1 | cup | kimchi, roughly chopped | ||
2 | tablespoons | vegetable oil | ||
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Mash firm tofu and Beyond Beef together, then add green onions, shitake mushrooms, sesame oil, soy sauce, salt, and kimchi.
Wrap in gyoza wrappers to your pleat of choice.
Add some vegetable oil to a pan, and pan fry the bottom of the dumplings.
Add roughly 1 inch of water to the pan, then cover pan to let the dumplings steam.
Serve with creamy gochujang sauce.
6 | tablespoons | vegan mayonnaise | ||
3 | tablespoons | gochujang | ||
3 | tablespoons | sesame oil | ||
3/4 | teaspoon | garlic powder | ||
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Mix all ingredients, and stir until combined.