Vegan Kimchi Dumplings Recipe | Easy Plant-Based Asian Comfort Food

Health and Science
⚠ The hidden cost of meat is devastating our planet:

• Half of the world’s population faces water shortages, while livestock production guzzles a third of global freshwater.
• Extreme weather events are intensifying as meat production drives greenhouse gas emissions.
• Over 14% of species are at high risk of extinction, fueled by deforestation and habitat loss for grazing and feed crops.

💚 Skip the climate cost — try this vegan recipe that’s kind to you and the planet.

Ingredients (25 dumplings)

• 1 cup vegan kimchi (chopped)

• 1 block (14 oz) firm tofu, pressed & crumbled

• 1 cup napa cabbage, shredded

• ½ cup carrots, grated

• ½ cup scallions, chopped

• ½ cup cooked glass noodles (vermicelli), chopped

• 2 cloves garlic, minced

• 1 tbsp ginger, grated

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tsp gochugaru (optional)

• Vegan dumpling wrappers (Nasoya, Twin Marquis, or Asian market brands)

Dipping sauce: Soy sauce + rice vinegar + sesame oil + chili flakes + sesame seeds.

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Instructions

1. Mix all filling ingredients in a large bowl.

2. Place 1 tbsp filling in wrapper, wet edges, fold & seal.

3. Cook your way:

   • Pan-fry: Crisp bottoms, add splash of water, cover & steam 5 min.

   • Steam: 8–10 min in bamboo/metal steamer.

   • Boil: Drop in boiling water; cook until floating + 1–2 min.

4. Serve hot with dipping sauce.