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Kimchi Mandu Filling (Korean Style)

MAKES 2 CUPS Nothing says Korean dumplings like a kimchi mandu. This filling can be prepared 1 day in advance, refrigerated in an airtight container, and brought to room temperature before use.

Ingredients

  • 1 zucchini, finely diced (about 1 cup)
  • 1-1/4 cups store-bought or homemade gluten-free kimchi, coarsely chopped
  • Kosher salt
  • 10 ounces firm tofu
  • 2 large green onions, white and green parts, finely chopped
  • 2 large cloves garlic, minced and crushed into a paste
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon sugar
  • 1 tablespoon toasted sesame oil

Instructions

  1. In a small bowl, toss the zucchini with 1/4 teaspoon salt. Set aside for 15 minutes.
  2. Meanwhile, in a food processor, whirl the kimchi until finely chopped, pausing to scrape down the sides of the bowl as needed. Transfer to a mesh strainer and firmly press with a spatula to remove additional liquid. Place the drained kimchi into a bowl.
  3. Drain the zucchini in a mesh strainer, rinse with water, and drain again. Transfer the zucchini to a linen or cotton (not terry cloth) kitchen towel and wring the zucchini in the towel to remove any excess moisture. Add the zucchini to the bowl with the kimchi.
  4. Squeeze the tofu in the same kitchen towel over the sink to remove excess moisture. Add the now-crumbled tofu to the kimchi mixture, using the dull edge of a knife or a dough scraper to remove the tofu from the towel, if needed. Add the green onions and garlic and stir to combine. Add 1/2 teaspoon salt, the pepper, sugar, and sesame oil and mix well. Taste and adjust the seasonings as desired. Cover with plastic wrap and let rest at room temperature for 30 minutes to allow the flavors to develop.

MANDU DIPPING SAUCE

  1. MAKES ABOUT 1/2 CUP In a small bowl, stir together 1/4 cup gluten-free soy sauce, 3 tablespoons unseasoned rice vinegar, 2 tablespoons water, 1 teaspoon sugar, 1 teaspoon toasted sesame oil, and any of these optional additions: 2 teaspoons finely minced garlic; 1 teaspoon toasted sesame seeds; 1 small green onion, white and green parts, thinly sliced; and 1/2 Fresno or jalapeƱo chile, thinly sliced. Let the sauce rest at room temperature for 1 hour to allow the flavors to develop.