Tofu–Kimchi Dumpling Filling
Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.
- 1 ounce dried vermicelli noodles
- 1½ cups finely diced kimchi
- 1 8-ounce block firm tofu
- 1 large egg
- 4 teaspoons soy sauce
- ½ teaspoon sesame oil
- Place the tofu on a paper towel lined plate, and place more paper towels on top. Put a heavy plate or book on top of the tofu, and let drain for 15 minutes. Cook the noodles according to package instructions, then chop them finely. Combine all the ingredients in a bowl, and stir with fork to combine.