Photo of Tofu and kimchi potstickers by WW

Tofu and kimchi potstickers

3
2
2
Smartpoints value per serving
Total Time
41 min
Prep
27 min
Cook
14 min
Serves
8
Difficulty
Easy
Chopped kimchi adds crunch, tang, and a hint of spice to these crispy-chewy dumplings. You’ll typically find it near the tofu in the produce section of larger supermarkets. If you are vegetarian, seek out kimchi that is labeled vegetarian, as traditional kimchi typically includes dried shrimp or fish sauce. The fold we use for these dumplings is an easy one that allows for more surface area on the bottom to get browned and crisp. Because these dumplings are browned and then steamed, they cook in a skillet, first uncovered and then covered—no steamer necessary.

Ingredients

extra firm tofu

7 oz

kimchi

cup(s), drained and chopped

uncooked scallion(s)

¼ cup(s), chopped

table salt

½ tsp

white pepper

¼ tsp

wonton wrapper(s)

24 item(s)

cooking spray

5 spray(s)

water

cup(s), divided

toasted sesame oil

2 tsp, divided

low sodium soy sauce

4 Tbsp

water

3 Tbsp

canned hot chili pepper sauce

1 Tbsp, such as chile garlic sauce

rice vinegar

1½ tsp

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, combine soy sauce, 3 tbsp water, chile garlic sauce, and vinegar. Serve sauce with dumplings.
  5. Serving size: 3 dumplings and about 1 tbsp sauce

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