Kimchi Tofu Potstickers
These kimchi tofu potstickers are our FAVORITE around here and we always have a stash in the freezer. It’s so flavorful, comforting, spicy, and delicious. Perfect for Lunar New Year coming up this weekend too!
This is one of my husband’s favorite foods that I make. We eat it so fast! The filling is super easy to make too. You don’t have to cook anything before hand. Just mix all the ingredients up and wrap. I love how the filling is full of plant based protein thanks to the tofu and probiotics thanks to the kimchi.
Wrapping potstickers is probably the most time consuming part, but it’s so worth it! It takes patience and practice, but the more you do it, the faster you’ll get. You can always YouTube wrapping techniques if you need some help. There are so many ways to wrap potstickers.
I love having potstickers in the freezer for a quick and easy meal when I don’t have time or feel like cooking. The cooking process is the exact same too!
If you make this kimchi tofu potstickers, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Kimchi Tofu Potstickers
Ingredients
- 14-16 oz package firm or extra firm tofu (pressed for 20 minutes)
- 1 – 1 1/2 cups chopped kimchi, packed
- 1 cup chopped Chinese chives
- 2 Tbsp gochujang paste
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 inch knob of ginger, grated
- 1 Tbsp minced garlic
- 1 pack of potsticker wrappers* (or about 40 wrappers, I buy this brand)
Instructions
Make the Filling
- Drain the tofu and wrap in a clean kitchen towel or a couple of paper towels. Press tofu by placing it on a plate. Place a cookie sheet above it and place some heavy books on top. Press for 20 minutes. Alternatively, use a tofu press if you have one.
- While your tofu is being pressed, place all the other ingredients except for the wrappers into a large bowl.
- Once tofu is done being pressed, use your hands and crumble the tofu into the large bowl with all the other ingredients. Stir with a large spoon or spatula until well combined. You can taste it to see if you want to add more gochujang for spice, salt, or soy sauce.
Wrap the Potstickers
- To wrap the potstickers, fill a small bowl with water. Line a baking sheet with parchment paper or foil and lightly flour it to prevent potstickers from sticking to it. Take a wrapper and dip your finger in the water and then run it along the border of the wrapper. Place about 1 tablespoon of filling in the center of the wrapper.
- Form the potsticker by bringing the two sides of the wrap together to form a half moon shape. To pleat the edges, begin by pinching the center of the potsticker and work your way from the center out to both sides, pinching and creating folds as you go to seal. Place on the parchment lined or foil lined baking sheet dusted with flour. Repeat with remaining wrappers.
Cook the Potstickers
- Heat a large non-stick pan with 1 1/2 tablespoons of oil over medium high heat. Place potstickers on the pan and line them up. I can usually fit 15-17 potstickers in the pan at once. Let it fry for about 2 minutes, until bottoms start to brown.
- Pour about 1/4 to 1/3 cup of water over the potstickers, just enough water to cover the bottom of the pan. Cover the pan with the lid and lower the heat to medium. Cook covered for about 6-8 minutes, until almost all the water is evaporated. Keep an eye on it so it doesn't burn! Fresh potstickers cook faster than frozen ones. Uncover and cook for 2 more minutes or until the bottoms are nicely golden brown and all the water has evaporated. Once done, place a plate on top and carefully hold onto the plate and flip the pan so the bottoms are exposed.
- Serve hot with some soy sauce and black vinegar (add to taste). Enjoy!!!
- You can place the pan of leftover uncooked potstickers into the freezer and flash freeze for about 2 hours. Then place frozen potstickers in a large ziploc bag and back into the freezer. When you want to eat them, cook them according to the directions above. No need to defrost them.
- *Make sure you use potsticker wrappers, not wonton wrappers. Potsticker wrappers are thicker. You can also use gyoza wrappers.
