Tofu and kimchi potstickers
extra firm tofu
⅔ cup(s), drained and chopped
¼ cup(s), chopped
⅔ cup(s), divided
toasted sesame oil
2 tsp(s), divided
low sodium soy sauce
canned hot chili pepper sauce
1 tbsp(s), such as chile garlic sauce
- Cut tofu into thick slabs; drain on paper towels, pressing gently, for about 5 minutes. Crumble tofu (should measure 1 cup). Combine tofu, kimchi, scallions, salt, and pepper.
- Working with 1 wrapper at a time (cover remaining wrappers to prevent drying), place wrapper on a work surface, starchier side up. Moisten edges of wrapper with wet fingers. Spoon about 1 scant tbsp of filling into center of wrapper. Bring 2 opposite corners together over filling; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with plastic wrap sprayed with cooking spray. Cover with a damp towel or paper towel to prevent drying. Repeat with remaining filling and wrappers.
- Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray and add 1 tsp sesame oil, swirling to coat pan. Arrange 12 dumplings in pan; cook until browned on bottom, about 2 minutes. Add ⅓ cup water and cover pan; cook until water evaporates, about 5 minutes. Remove dumplings from pan. Repeat process with cooking spray, remaining sesame oil, remaining dumplings, and remaining ⅓ cup water.
- Meanwhile, combine soy sauce, 3 tbsp water, chile garlic sauce, and vinegar. Serve sauce with dumplings.
- Serving size: 3 dumplings and about 1 tbsp sauce