Kimchi Tofu Potstickers
These kimchi tofu potstickers are our FAVORITE around here and we always have a stash in the freezer. It’s probably my husband’s favorite kind of potsticker. I’m so excited to share this recipe with you guys!
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Ingredients
- 14-16 oz package firm or extra firm tofu
- 1 – 1 1/2 cups chopped kimchi, packed
- 1 cup chopped chives
- 2 tbsp gochujang sauce
- 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.
- 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 foil and lightly flour it to prevent potstickers from sticking to the pan. 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.
- Pinch together the wrapper on the right. Using your index fingers, create a pleat. Seal the pleat towards the right. Continue creating and sealing the pleats to the right until you reach the end of the dumpling. If you want pleats going to the right and the left towards the center, start folding the dumpling together like a taco. Pinch the wrapper together in the center (the left and right sides of the dumpling are not sealed). For the pleats to the right of this center pinch, you want to create pleats with your index fingers and seal them facing the left. For the pleats to the left of the center pinch, create and seal the pleats facing the right.
- Place wrapped potstickers onto the foil lined cookie sheet. Finish wrapping all the potstickers until the filling is gone.
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.
- 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 a little to medium. Cook covered for about 8 minutes, until almost all the water is evaporated. Uncover and cook for 2-3 more minutes 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 rice 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.