Recipe: Tofu Kimchi Dumplings

Ingredients

• 12 ounces soybean sprouts (can substitute mung bean sprouts)
• 4 carrots, peeled and grated
• 2 teaspoons toasted sesame oil, divided
• Salt
• 1 (14-ounce) block firm tofu
• 2 cups cabbage kimchi
• 2 scallions, thinly sliced
• 1 leek, thinly sliced
• 1/2 white onion, finely minced
• 2 tablespoons finely minced garlic
• 1 teaspoon finely minced ginger
• 1 teaspoon brown sugar
• 1/8 teaspoon black pepper
• 2 eggs, beaten
• 48 (4.5-inch) mandu, gyoza, or pot sticker wrappers (can substitute a larger quantity of smaller wrappers)
• 1 egg, beaten
• Toasted sesame oil
• Yangnyeomjang - Korean Seasoning Sauce for dipping

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