Gochujang Tofu Dumplings

28 February 2020 Bookmark0
These delicious gochujang tofu dumplings have a spicy Korean-inspired filling and make an excellent snack, appetizer, or meal! Their crispy benniseed coated bottom makes them extra special!

If you're keen on dumplings (aka if you’re human) then you would like this recipe in your life. With crispy benniseed bottoms and a spicy Korean pepper paste (gochujang), creamy crumbled tofu, and juicy cabbage filling. They’re SO good!

Gochujang Tofu Dumplings
Gochujang Tofu Dumplings

Possibly even the foremost perfect two-bite sized food there is! They’re just bursting with flavor and excellent for dipping.

If you’ve resisted the allure of creating your own dumplings/gyoza/potstickers from scratch in your very own kitchen for your eating pleasure, it’s now time to vary that. And if you’re a seasoned dumpling maker, you recognize how incredible homemade ones are and wish to feature this recipe to your to-make list!

Gochujang Tofu Dumplings


  • 2 cups (260g) all purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 tbsp (12g) oil
  • 3/4 cups + 1 tbsp (185g) boiling hot water


  • 1 tbsp oil
  • 14oz extra firm tofu, pressed and crumbled
  • 2 cups (180g) green cabbage
  • 1/2 cup (50g) chopped green onions
  • 3-4 cloves garlic, minced
  • 1/4 cup chopped cilantro (leaves and stems)
  • 1/4 cup (75g) gochujang paste
  • 2 tbsp hot water
  • 1 tbsp toasted sesame oil
  • 1 1/2 tsp soy sauce
  • sesame seeds for the bottom of the wrappers (optional)


  1. Prepare the dumpling dough: in a stand mixer bowl combine the flour, salt, oil, and boiling hot water. Stir with a wooden spoon to combine bring into a rough dough. Using the dough hook on a stand mixer knead on low speed for 3 minutes, turn off and let the dough rest for 5 minutes, then knead an additional 3 minutes on low speed.
  2. Turn out onto the counter and knead by hand for about 1 minute and make any last adjustments with flour or water to make a smooth and supple dough that's slightly tacky (but not sticky) to the touch. Cover with a damp towel and let the dough rest for about 20 minutes while you prepare the filling. Alternatively you can knead by hand, just let the dough cool enough to not burn your hands and follow the same knead 3m, rest 5m, knead 3m pattern, making adjustments with flour as you knead.
  3. Prepare the filling: Heat a skillet over medium heat, add 1 tablespoon of oil and add the tofu. Fry for 4-5 minutes, stirring occasionally. Add the cabbage, green onion, garlic, plus a pinch of salt and let cook 5-6 minutes until the cabbage has released its water and the mixture has cooked down.
  4. In a small mixing bowl, mix together the gochujang paste, hot water, toasted sesame oil, and soy sauce to form a smooth sauce. Add the sauce to the tofu mixture along with the cilantro, stir to combine then turn off the heat and let cool to room temperature. You can transfer to a plate and put in fridge to speed up the process.
  5. Fill and shape the dumplings: Divide the rested dumpling dough into 32 pieces: cut in half, then each half into quarters, and each quarter into quarters to get 32. Keep them covered under the damp towel in the bowl, working with just a few at a time.
  6. Lightly dust the counter and roll out each piece of dough individually to make a thin circle, about the size of your palm. Using your finger or a pastry brush, brush a little water just around the edge of the circle, about 1cm thick. Put the wrapper in one hand, and place a heaping teaspoon of filling in the center of the wrapper. With your other hand fold the wrapper in half and pinch in the center so it seals, then working towards the edge, pleat one side and press to seal against the opposite side, then work down the other side. You can also create folds starting from one edge and working to the others so that all the pleats fold in the same direction, but this method is a bit more challenging for a beginner. Set aside onto a piece of parchment paper and repeat with remaining pieces of dough.
  7. When the dumplings are all shaped, put a thin layer of water in a bowl and pour sesame seeds to cover a small plate. Dip the dumplings in the water then dip into the sesame seeds (this step is optional) and return to the parchment paper.
  8. Cook the dumplings: heat a skillet over medium heat. Add a tablespoon or so of oil to coat the bottom of the pan in a thin layer. Add dumplings in batches, being careful not to overcrowd the pan. Let cook for about 2 minutes, then add 1/4 cup of water (be careful of splattering, hold a lid up to protect you as you pour) and immediately cover the skillet. Let steam for 5 minutes. Remove the lid and if the bottoms are still too light in color, let them continue to cook until golden.
  9. Repeat with second and if needed, third batch of dumplings and eat while hot!


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