- 1 large bunch kale
- 8 ounces firm tofu, drained and crumbled
- 2 green onions, sliced
- 2 teaspoons grated fresh ginger
- 1 tablespoon tamari
- 2 teaspoons rice vinegar
- 1 package wonton or gyoza wrappers
- High-heat oil, for searing
Bring a pot of water to a boil. Remove the tough stems from kale and cook leaves until wilted and tender, 1 to 3 minutes. Drain and run under cool water. Gently squeeze leaves to remove excess water; finely chop.
In a bowl, combine chopped kale, tofu, green onions, ginger, tamari and rice vinegar. Mix well.
Place 1 scant tablespoon filling in the center of a wonton wrapper. Using your fingers, moisten the edges of the wrapper with water; fold in half and press to seal. You can pinch and twist the edges to form tiny “bags” or pleat the edges together for a traditional look. Repeat with remaining filling and wrappers; set aside.
Heat a large skillet over medium-high heat and add enough oil to lightly coat. Working in batches so you don’t overcrowd the pan, place dumplings in the skillet and cook until the bottoms are golden and crisp, 3 to 5 minutes. Add 1/4 cup water to the skillet; cover and steam for 5 minutes.
Serving options: Dip dumplings in a mixture of 4 tablespoons tamari and 4 tablespoons rice vinegar or add to warm vegetable broth with chopped green onions.