Kale, Tofu and Peanut Potstickers (Gyoza)

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I have been on a peanut butter strike lately. There are months where I can go without eating peanut butter and some where I eat it every day.  I was watching an episode of Anthony Bourdain’s Parts unknown, where he was in Shanghai eating all these dumplings.  And of course I got a very strong urge to eat them as well.

I try to go meatless at least 3 to 4 times a week, so these kale and tofu potstickers are great for that. I added a bit of peanut butter to the filling and they turned out great.  I made this for dinner yesterday and served them with some white rice and kale chips.  It was a really nice combination to get some crunchy kale with the dumplings and dipping sauce.  This recipe makes about 30 potstickers. For the meat version, you can check out my recipe for Pork and ginger potstickers.

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Ingredients:

300gr silken tofu

100gr of kale, chopped

2 spring onions, finely chopped

2 tablespoons of ginger, minced

1 chili, finely chopped

2 tablespoons of soy sauce

2 tablespoons of sesame oil

2 teaspoons of peanut butter

Sprinkle of Chinese five spice powder

1 pack of Gyoza wrappers

Dipping sauce:

½ cup of soy sauce

Juice of one lime

2 teaspoons of sesame oil

Half of a spring onion cut very finely (white included)

1 teaspoons of grated fresh ginger

1 tablespoon of honey

Kale chips (optional):

A small bowl of chopped up kale (chopped small as if it were for a slaw)

A teaspoon of olive oil

A sprinkle of salt

 

First leave the frozen dough out for a few hours to thaw.

For the dipping sauce, just combine all of the ingredients in a small bowl.

To make the kale chips, preheat the oven to 150C/300F.  Put the chopped kale in a bowl; add the olive oil and salt. Massage it with your hands so the oil gets in between all the leaves.  Arrange on a single layer in a baking sheet lined with aluminum foil. Bake for 15 minutes.

Press the tofu in between paper towels to get rid of excess liquid. In a large bowl combine the tofu, kale, spring onion, ginger and chili.

In a small bowl, mix the soy sauce, sesame oil, peanut butter and Chinese five spice powder. Add the peanut sauce to the kale and tofu. Mix well.

To assemble the Potstickers, just add about a teaspoon of the filling in the middle of each wrapper.  You can brush the sides of the wrapper with an egg wash or some water. Then fold the wrapper in half to form a half moon shape. Starting on one end, fold/pinch the wrapper tightly together. Keep going until it is completely sealed, trying not to get any air bubbles.  Repeat for all.

Boil some water.

Brush a non-stick pan with a lid, with a bit of vegetable oil, just enough for the Potstickers not to stick. Once the pan is hot, place the potstickers inside, and cook until one side is golden. Then add half a cup of water and cover right away. Be careful because it will splatter. The water will steam the dumplings. Once the water has evaporated, let it cook for another minute uncovered so the brown side can crisp up again.

Serve right away.

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