Anita Lo’s Kimchee & Tofu Dumplings

We’re launching into fall with a new Friday feature: “Dining Out At Home.”  This week chef Anita Lo divulges a recipe inspired by the newly sanctioned Rickshaw Dumpling Bar.  She even created this dish, exclusively for Restaurant Girl readers.

If you’re so inclined to take on a chef’s recipe – we highly encourage it – please send us a photo of the finished product and any kitchen disaster or success story that transpired. (We’ll happily post them!)  When the feeling moves us, we’ll even publish our attempts at recreating a dish or two.

Without further ado, we bring you Anita Lo’s…
Kimchee and Tofu Dumplings

Ingredients:
-1 quart kimchee, squeezed dry
-1 package firm tofu, drained
-1/4 cup scallions, bias cut
-1 bunch shiso, finely chopped
-3 Tbsp. soy sauce, or to taste
-1 egg, beaten with a pinch of salt
-salt and pepper to taste
-1 package dumpling wrappers

Dipping sauce:
-1/4 cup rice wine vinegar
-1 clove garlic, finely chopped
-1 tsp. gochu garu (Korean chili flakes)
-3 Tbsp. soy sauce
-1 Tbsp. scallions, bias cut
-1 tsp. toasted sesame seeds
-a few grinds black pepper

Make the dumpling filling:
Place the tofu and drained kimchee in the bowl of a food processor and process until no large chunks remain.  Remove to a bowl and add remaining ingredients and stir to combine.  Taste and adjust seasonings.  Place a heaping Tablespoon of the mixture into the center of a dumpling wrapper and wet the edges.  Fold in half to create a half moon and make a pleat at the top of the rounded edge.  Place the straight, folded edge on a sheet tray lined with parchment paper and press down to form a flattened bottom.  Repeat until all filling is used.

Make the dipping sauce:
Mix all ingredients together.  Taste and adjust seasonings.  Then,heat a nonstick sauté pan over high heat.  Add oil to lightly coat the bottom, then add the dumplings, crest sides up, so that they are not touching.  Add water half way up the sides of the dumplings and cover.  Cook over medium high heat until the water is evaporated and the bottoms are browned and crispy.  Alternately, steam for 5 minutes until cooked through.  Serve immediately with the dipping sauce.

Until we eat again,
Restaurant Girl
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