Place the drained tofu between two cutting boards and place something heavy on top, like canned vegetables to help press out the water. This step helps reduce the moisture in your filling, so it's not technically required, but a good idea.
Add the onion, ginger and garlic to a food processor and blend until the mixture verges on forming a rough paste (alternatively, mince everything by hand).
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 and flour a clean surface for rolling your dough. Roll tablespoon-sized balls of dough into a circle, covering the dough balls as you work through all the dough to prevent them from drying out.
Roll out each dough ball into a flat circle using a small rolling pin. Place a rounded ½ tablespoon of filling in the middle. 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, cover with a towel until ready to cook.
Cook the dumplings:
Set a pot of salted water to boil over medium heat and a frying pan over medium heat. Once boiling, add a few dumplings to the pot (don't overcrowd the water). Boil for 2-3 minutes, until dumpling skin starts to look translucent and no longer raw, and they start to bob to the surface.
As soon as dumplings are done boiling, add a tablespoon of oil to the frying pan and transfer the dumplings to the pan. They should start to sizzle when they hit the pan. Cook for 2-3 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. Serve hot!
Notes
You may have extra filling at the end--filling can either be frozen, or try making dumpling dip with baos!Dough recipe comes from Molly Yeh.