These tender, slightly chewy dumplings are victoriously vegetarian--vegan if you get dumpling wrappers without egg. They capture all the tangy, salty, toothsome qualities of the meat-filled dumplings that I loved as a kid, but with tofu and kale!
Prep Time40 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Ingredients
116 oz block firm tofu
2cupskale
1small onion
1tablespoonfresh ginger
2small garlic cloves
2tablespoonssoy sauce
1tablespoonrice vinegar
2teaspoonssesame oil
¼teaspoonblack pepper
1package 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 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
When looking for dumpling wrappers, anything works from wonton wrappers to gyoza skins. They're usually in the refrigerated section by the tofu at my local grocery store, but I've also found them in the frozen section at Asian supermarkets.