Tofu and Kimchi Dumplings

Ingredients

• 2 cups All Purpose Flour
• 1 1/2 tsp Salt
• 1/2 cup Boiling Water
• 1/2 cup Cold Water
• 1 Tbsp Vegetable Oil
• 1 Shallot, minced
• 1/2 cup Carrot, minced
• 1/2 cup Red Bell Pepper, minced
• 7-8oz Extra Firm Tofu, half a block
• 1 Tbsp Fresh Ginger, minced
• 2-3 Cloves of Garlic, minced
• 1/4 cup Green Onions
• 1 cup Vegan Kimchi, (I used Mother In Law’s Vegan Napa Cabbage)
• 4 Tbsp Low Sodium Soy Sauce
• 2 Tbsp Agave or Maple Syrup
• 1 Tbsp Apple Cider Vinegar, or sub Rice Vinegar
• 1 1/2 tsp Chili Garlic Sauce
• 1-2 Cloves of Garlic, minced
• 1/4 cup Low Sodium Soy Sauce
• 1 Tbsp Agave or Maple Syrup
• 1 tsp Apple Cider Vinegar, or sub Rice Vinegar
• 3 Tbsp Water
• 1-2 tsp Chili Garlic Sauce, depending on your preference
• 1 tsp Toasted Sesame Oil