The Pioneer Woman Tasty Kitchen
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Tofu-Kale Potstickers

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Level: Intermediate

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Description

These tender, slightly chewy dumplings are victoriously vegetarian—vegan if you get dumpling wrappers without egg. They capture all the gingery, salty, toothsome qualities of the meat-filled dumplings that I loved as a kid, but with tofu and kale! The filling is a breeze to whip up in a food processor. The most time-consuming part is assembling the dumplings, which is fun for kids.

Ingredients

  • 1 block Firm Tofu (14-16 Oz Size)
  • ⅓ cups Chopped Onion
  • 1 Tablespoon Ginger Root
  • 2 cloves Garlic, Peeled
  • 2 cups Chopped Kale, Snugly Packed
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Rice Vinegar
  • 2 teaspoons Sesame Oil
  • ¼ teaspoons Black Pepper
  • 1 package Dumpling Or Wonton Wrappers (40 Count Package), Defrosted If Necessary
  • High Heat Oil (grapeseed, Canola) For Frying Pan

Preparation

If time permits, press tofu before beginning (for 30 minutes up to overnight). You can press tofu by placing the tofu in a flat-bottomed strainer or a plate and topping it with heavy objects in order to press the water out. I usually put a cutting board on top of my block of tofu and add a few cans of beans on top for weight. Otherwise, wring as much water out of the tofu as you can by squeezing it between your hands. Set aside to drain.

Add the onion, ginger and garlic to a food processor and blend until the mixture verges on forming a rough paste. Add the kale and pulse until incorporated with no large chunks remaining. Add the tofu and pulse until roughly incorporated. Add the rest of the ingredients (except the wonton wrappers) and blend until desired consistency is reached, using a spatula to scrape down the sides and incorporate everything evenly.

Fill a small bowl with water. Lay out a few of your dumpling wrappers on a work surface. In each dumpling wrapper, place about ½ tablespoon of tofu filling. Use your finger to dab water around half of the wrapper’s edge and fold over to form a half moon; pinch the edges to seal. Set the assembled potstickers aside on a plate covered with a towel while you finish making the rest.

Once all the dumplings are prepared, heat a pan over medium heat. Once hot, add a bit of oil to coat the bottom of the pan. Add a single layer of dumplings (they should start to sizzle when they hit the pan) and cook for 1-2 minutes or until a golden crust starts to develop on the bottom. Flip and cook for another 1-2 minutes, so a crust forms on the other side (the dumplings will still look mostly uncooked aside from the middle). Add a few tablespoons of water into the pan, cover the pan loosely and let everything steam for a minute. When you remove the lid, the dumplings should look glossy and slightly translucent around the edges. If they’re really sticking to the pan, add a little more water to help scoop them out with a spatula. Set them on a plate while you finish cooking the rest.

Serve hot with a side of rice, if desired.

Yield: About 40 potstickers.

Adapted from my family’s recipe.

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