Kimchee Dumplings at M.A.K.E.

Meredith is here to tell us about her latest project and her big move to VENICE, CA. And she and the Matthew Kenney Culinary team are sharing one of their brilliant recipe from the their M.A.K.E. restaurant menu in Santa Monica.  --------------------


The last month has been insanely busy, which is  insanely good. All is on the move! Literally. 

If any of you follow our social media you may have picked up on the fact that over the course of the last 2 weeks we have opened M.A.K.E. Restaurant and Matthew Kenney Culinary in Santa Monica. (395 Santa Monica Place, Santa Monica, CA - to be specific) We are very excited to be in this location and in the town of Los Angeles, a community that seems to fully embrace the beauty of raw food and the powers of healing cuisine! It is so refreshing to be in a location that "gets it" 

The last Month was full of opening excitement- we had our "Friends and Family" events- and the best part of that, was getting to see my friends! Including Juli! :-) and my dear friend Simone (insert photos) 

We have a great team in place and are really looking forward to this phase of growth.

Our menu is a mix between classic dishes and more advanced technique. I wanted to take this opportunity to share with  you one of our best selling, and most unique dishes- the Kimchee Dumplings. If you've got the tools and the whim- get in the kitchen! This dish is will not disappoint!  

Kimchee Dumplings with Sesame Ginger Foam


4 cups young coconut meat, chopped

½ tsp salt

¼ cup cilantro/spinach juice

YIELD-3-4 Sheets

Blend coconut meat and salt in Vita-Mix until very smooth.  Add vegetable juice to color the wrappers as desired.  Spread mixture in a thin, even layer over a Teflex sheet and dehydrate for 4-5 hours.  Trim the outer edges of each sheet by about ¼-

½ inch; cut each sheet into 9 even squares.  Wrap in plastic and store in refrigerator.  Remove wrappers from refrigerator and bring to room temperature prior to use.


4 cups cashews, soaked 1-2 hours

¼ cup Nama Shoyu

¼ cup Sesame Oil

¼ cup raw Tahini

1 T agave

1 quart pre-made Kimchee (SEE below)

YIELD – 2 ½ quarts

Process cashews, nama shoyu, sesame oil, tahini, agave, and ginger in food processor until chunky consistency is achieved.  Mix kimchee filling  with cashew mixture in a large bowl and adjust seasoning to taste.


1 cup ginger juice

½ cup sesame oil

1 T agave

1 tsp lecithin

Yield – 1 ¾ cup

Using a stick blender, whip up all ingredients until a thick foam appears on the surface.  Reserve just until plating and froth the mixture for each serving.  Spoon only the foam on the plate.


Lay Coconut Wrappers out on a cool workspace.  Dab very lightly with water.  Place a small amount of Kimchee filling on each (about 1 Tablespoon). 
Pull edges up around filling to form a dumpling and tie with a chive.  Serve with Sesame Ginger Foam.


Come visit us (and me!) at the restaurant! 

For now our hours are : 

Mon- Sunday 12-9 

And if you are feeling ambitious, please visit our website to learn more about Matthew Kenney Culinary.