A Treasure and A Treat All Wrapped In One: Bokjumeoni Dumplings

Soak the tofu in cold water for 10 minutes. Then strain the water and wrap the tofu in the muslin cloth. Squeeze the tofu until it's crushed to completely remove any moisture. Mix the crushed tofu with the spring onions, garlic chives, kimchi, egg, sugar, sesame oil, black pepper, and garlic powder. Set it aside for later use.

Blend the spinach and water together to make the spinach juice. Blend the carrots with water to prepare carrot juice.

Combine all the white dumpling wrapper ingredients together and knead until fully combined. Then drizzle cooking oil on top and knead again. Divide the dough in half and wrap to prevent drying out the dough.

Combine the green dumpling wrapper ingredients and knead. Repeat for the yellow dough ingredients. Make sure to only strain the liquid from the spinach and carrot mixtures into the dough before kneading. Wrap each dough to prevent them from drying.

When all the doughs are ready, powder the surface of a large cutting board with flour and place the green dumpling dough on top. Then roll it to make a flat and oval shape. Roll the white dough into a cylindrical shape and place it into the middle of the green dough. Wrap the green dough around the white dough to make a 2 inch diameter cylindrical shape with two different colours. Repeat the process with the yellow coloured dough as well. Then cut the dough so that the pieces are all about 1/2 in wide.

Coat a piece of dough with flour and roll it flat to make a dumpling wrapper. Then, take a scoop of stuffing and place that in the middle of the wrapper. Grab the edge of the wrapper and wrap it around the stuffing while making a pleated pouch shape. Then tie a knot using a garlic chive under the opening of the pouch to resemble a ribbon. Cut the ends of the chive if it is too long.

Steam the dumplings for 10 minutes. Serve with soy sauce.