for 32 pieces

Dough

250 g	white flour
1 ½ dl	water, hot

Filling

260 g	tofu, crumbled
150 g	kimchi, finely chopped
150 g	courgettes, coarsely grated
¼ tsp	salt
1	spring onion incl. green part, finely chopped
2	garlic cloves, squeezed
1 tsp	sesame oil
¼ tsp	sugar
a little	pepper

Dumplings

	salted water, boiling
4 tbsp	soy sauce
1 tbsp	rice vinegar
1 tbsp	water
½ tsp	sesame oil
½ tsp	sugar
1	red chilli, deseeded, cut into thin rings
1	garlic clove, finely chopped

How it's done

Dough

Empty the flour into a bowl, pour in the water, mix, knead for approx. 5 mins. to form a smooth dough. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Filling

Mix the tofu, kimchi, courgette and salt. Place the mixture on a thin tea towel and squeeze out any excess liquid, leave to absorb in a sieve for approx. 15 mins., squeeze out again, transfer to a bowl. Add the spring onion and all the other ingredients up to and including the pepper, mix well.

To make the dumplings

Halve the dough, shape each half into a roll approx. 32 cm long. Cut each roll into 16 equal pieces. On a lightly floured surface, roll out the pieces of dough into circles (each approx. 8 cm in diameter). Keep the dough covered at all times to prevent it from drying out. Place 1 tbsp of filling in the middle of each circle, fold into crescents. Place the ends on top of each other, press down firmly, fold up the edges.

Dumplings

Cook the dumplings in batches in simmering salted water for approx. 8 mins., remove with a slotted spoon, keep warm. Combine the soy sauce with all the other ingredients. Serve the dumplings with the sauce.

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