Tofu and Kale Stuffed Pan Seared Dumplings

Ingredients

• 1 package wonton wrappers. I used Nasoya brand round wraps which do have egg.
• 1 package firm or extra firm tofu, drained and pressed.
• 3 cups kale, or other greens. Trimmed and roughly chopped.
• 1 1/2 Tbs soy sauce
• 1 tsp ginger
• 2 cloves garlic
• fresh ground black pepper
Sauce
• 2 Tbs soy sauce
• 1-2 tsp chili garlic sauce

Instructions

1. Bring a large pot of water to boil. Add the kale and cook for couple minutes, just until the kale starts to wilt a bit. Remove the kale from the water and wrap in a clean towel. Squeeze the towel to get all of the water out of the kale.
2. Crumble the tofu into medium bowl. Add the kale, soy sauce, ginger, garlic, and pepper. Mix well.
3. Fill a small dish with water and place it next to your work area. You will use this to seal the edges of the dumplings together.
4. Take your wrappers and place a scant Tablespoon of filling in the center. Fold the edges together and seal the edges by dipping your finger in the water and running it around the edges. I then pinched the edges together with a fork as well.
5. Continue with all of your dumplings.
6. Heat a large skillet over medium heat. Add a thin layer of oil in the bottom of the pan. Make sure the oil gets hot.
7. Working in batches so that the pan is not overcrowded cook the dumplings until the browned on both sides.
8. Mix together the ingredients for the sauce and drizzle over the dumplings. You can also serve some extra sauce on the side for dipping.