Tofu Dumplings

How To Make The Filling

1. Press your tofu for 20-30 minutes. Check out this post on how to press your tofu without a tofu press if you need a tutorial.
2. In a small bowl, whisk together the gochujang, toasted sesame oil, soy sauce, and one tablespoon of hot water and set aside. The hot water helps the sauce mix together a bit easier.
3. Once your tofu is ready, crumble it up and add it to a pot on medium heat along with the garlic, shiitake mushrooms, green onions, and salt.
4. Add in the gochujang sauce to the pot and mix to combine.

How To Fold The Dumplings

1. Using a wet finger, wet the edge of a round dumpling wrapper.
2. Place about 1 tablespoons of filling into the centre of the dumpling wrapper.
3. Hold the dumpling like a taco and push in a bit of the end on the right side (left if you’re left handed) so it’s a V shape and pinch it closed.
4. Push that sealed end towards the left, letting your left hand guide the wrapper to fold around that pinched end. Pinch to close. Continue to push the pinched end towards the left and keep repeating the pleat until you reach the end.
5. You can leave a bit of the end of the dumpling has a “tail” and is teardrop shaped or your keep pleating until you can’t.

How to Pan Fry The Dumplings

1. In a large non-stick pan, add in half a tablespoon of oil on medium heat.
2. Add in the dumplings and let the bottoms crisp up, around 2-3 minutes.
3. Carefully add in 1/4 cup of water into the pan and quickly place the lid on. There will most likely be some splash back so be very careful. I have the lid in front of me, close to the pan, gently add the water and quickly close the lid on top!
4. Let the potstickers cook for another 5-6 minutes or until the water has evaporated. More time may be needed if your dumpling wrappers are thick. Set aside when done.
5. Repeat the process until all the dumplings are cooked.