Kimchi WonTons

Serving Size 20

Prep Time 15 mins

Cook Time 15 mins

Difficulty Easy

Ingredients

Inspired by: Pickled Plum & Bianca Zapatka

For the filling

  • 1 package Nasoya WonTon Wraps
  • 6 ounces Nasoya Firm Tofu, drained well and crumbled
  • 4 ounces Nasoya Kimchi, finely chopped
  • 1 large egg (or comparable egg replacement)
  • 4 scallions, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon gochugaru
  • Salt and pepper to taste

For the chili sauce

  • ⅔ cup sweet chili sauce or use only chili oil
  • 2 tbsp chili oil or sesame oil
  • 2 tbsp soy sauce or tamari
  • 2 tsp black vinegar or rice vinegar (to taste)
  • 2 garlic cloves finely grated

To garnish

  • 1 tbsp toasted sesame seeds
  • 2 tbsp spring onions finely sliced
  • Red chilis

Preparation

  1. To make the filling: Mix all the ingredients for the filling in a bowl and set aside. Transfer the filling to a skillet and cook on medium heat for 5-7 minutes, until the liquid has evaporated. Return the filling to the bowl and set aside.
  2. To fold the wontons: Place one heaped teaspoon of filling in the middle of each wonton wrapper. Moisten the outer edges with some water, then fold one corner diagonally over the filling to form a triangle and press the edges together firmly to seal (see step-by-step pictures above). Then fold the long outer corners towards the middle so one overlaps the other. Pinch them together firmly to seal, using some water as needed so the dough sticks together better. Repeat this process until the wrappers are used up. (The dough tends to dry out quickly, so be sure to keep everything covered while you work).
  3. To cook the wontons: Bring a large pot of water to a gentle boil. Then carefully add in the wontons, but please do not overcrowd the pot. Let them simmer for 2-3 minutes or until they float on the surface and look transparent, stirring occasionally to prevent them from sticking to the bottom. Remove them with a slotted spoon, drain and put them in a bowl.
  4. To make the chili sauce: Mix together all ingredients for the sauce and season to taste. If you want the sauce thinner, you can stir a bit of the wonton cooking water into the sauce. (Alternatively, you can also make this dumpling dipping sauce). Pour the sauce over the wontons. Sprinkle with sesame and fresh spring onions and enjoy!

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