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Tofu Kale Potstickers

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 Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Calories 33kcal


  • 1 16 oz block firm tofu
  • 2 cups kale snugly packed
  • 1/3 cup roughly chopped onion
  • 1 tablespoon ginger fresh, not powdered
  • 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 defrosted if necessary (or: make your own dough!


  • 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!


Dumpling wrappers go by many names: wonton wrappers, gyoza skins, etc. 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.

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