Kimchi Dumplings with Creamy Gochujang Sauce

SERVES 4PREP 30mCOOK 15m

Kimchi Dumplings

1packet

gyoza wrappers

8ounces

firm tofu

12ounces

Beyond Beef

14stalks

green onions, sliced thinly

15pieces

shitake mushrooms, diced into 1/2 inch pieces

2tablespoons

sesame oil

2tablespoons

soy sauce

1.5teaspoons

salt

1cup

kimchi, roughly chopped

2tablespoons

vegetable oil

  1. Mash firm tofu and Beyond Beef together, then add green onions, shitake mushrooms, sesame oil, soy sauce, salt, and kimchi.

  2. Wrap in gyoza wrappers to your pleat of choice.

  3. Add some vegetable oil to a pan, and pan fry the bottom of the dumplings.

  4. Add roughly 1 inch of water to the pan, then cover pan to let the dumplings steam.

  5. Serve with creamy gochujang sauce.

Creamy Gochujang Sauce

6tablespoons

vegan mayonnaise

3tablespoons

gochujang

3tablespoons

sesame oil

3/4teaspoon

garlic powder

  1. Mix all ingredients, and stir until combined.