Description
Delicious tofu dumplings packed with fresh kale and seasoned perfectly for a delightful bite.
Ingredients
Scale
- 1 16 oz block firm tofu
- 2 cups kale
- 1 small onion
- 1 tablespoon fresh ginger
- 2 small garlic cloves
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- ¼ teaspoon black pepper
- 1 package of dumpling wrappers (around 40) (defrosted if necessary or make your own dough)
Instructions
- If time permits, press tofu before beginning for 30 minutes up to overnight. Otherwise, use a paper towel and wring as much water out of the tofu as you can by squeezing it without completely destroying it. Set aside to drain.
- Rinse and dry kale, then chop roughly.
- 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 and blend until desired consistency, using a spatula to scrape down the sides and incorporate everything evenly.
- Fill a small bowl with water. 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.
- Once all the dumplings are prepared, heat a pan over medium heat. Once hot, add a bit of oil to coat 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, 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 get them out and serve hot!
Notes
- If you have more time, pressing the tofu helps to achieve a better texture in the dumplings.
- Feel free to add additional vegetables or seasonings to the filling as desired.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 10 dumplings
- Calories: 150
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg