1 1/2 tablespoons canola oil, plus more for frying dumplings
2/3 cup chopped shallots
3 cloves garlic, minced
2 tablespoons minced ginger
1 carrot, peeled and grated
2 stalks of scallions, sliced
3/4 cup kimchi, chopped
2 tablespoons soy sauce
1/2 tablespoon toasted sesame oil
1 teaspoon ground coriander
1 teaspoon kosher salt
40 to 45 round potsticker dumpling wrappers*
1/3 cup soy sauce
1/3 cup rice vinegar
1 scallion, sliced
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon sesame oil
Prepare the Filling
Drain and remove the block of tofu from the package. Wrap a muslin square, thin cloth, or paper towels around the tofu. Place the block of tofu on a plate, and then place 2 or 3 places over the tofu to press it. Set it aside for 20 minutes.
Heat 1 1/2 tablespoons canola oil in pan over medium heat. Add the shallots and cook for 30 seconds. Then, add the garlic and ginger, and stir to combine. Next, add the carrots and scallions to the pan and cook for 30 seconds more. Transfer the vegetables to a plate and let it cool for 10 minutes.
Transfer the pressed tofu to a mixing bowl. Break the block of tofu into several large pieces and squeeze the tofu until it crumbles. Add the stir-fried vegetables, kimchi, soy sauce, sesame oil, coriander, and salt. Stir all the ingredients to combine.
Prepare the Dumpling-Making Station
Fill a small bowl with water for wrapping the dumplings. Grab a baking sheet for the finished dumplings and a towel to cover the dumplings to prevent them from drying out. Get a spoon for scooping the dumpling filling.
Make the Dumplings
Dip the edge of the dumpling wrapper into the bowl of water. Rotate the wrapper so that the entire edge of the wrapper is wet, creating a wet border about 1/4-inch wide. Place about 1 tablespoon of filling into the center of the wrapper (you may use more or less depending on the size of your dumpling wrapper).
Pinch together the wrapper on the right. Using your index fingers, create a pleat using the part of the wrapper that is away from you. Seal the pleat towards the right. Next, using your left thumb, create a pleat using the part of the wrapper that is closest to you. Seal the pleat towards the right. Continue creating pleats on both sides of the wrapper until you reach the end of the dumpling. Seal the dumpling. Refer to the step-by-step pleating photo in the post for a visual.
Continue pleating dumplings until you are out of filling or dumpling skins. If you notice that the dumplings are starting to dry out, cover them with a dry towel.
Cook the Dumplings
Heat a large nonstick pan or well seasoned cast-iron skillet with 1 1/2 tablespoons of oil over medium-high heat. Arrange the dumplings over the pan. I usually cook about 15 dumplings at a time. Pan fry the dumplings for 2 to 3 minutes, until the bottoms are golden.
Next, hold the pan lid with one hand and pour about 1/4 cup of water into the pan with your other hand. You want just enough to cover the bottom of the pan. When the water comes in contact with the hot oil, there will be a lot of splattering, so use the lid of the pan as a shield. Cover the pan, reduce the heat slightly to medium, and cook for about 5 minutes.
Uncover the pan and let the dumplings cook for another minute or two, until the water is evaporated. You can also turn the dumplings over on their sides to brown the other sides. You’ll need to add another tablespoon of oil to the pan. Transfer the cooked dumplings to a plate.
Repeat this entire cooking process if you want to cook the remaining dumplings. If you want to cook the dumplings later, freeze them.
Serve the Dumplings
Mix all the dipping sauce ingredients together. I like preparing the sauce 30 minutes before serving. This allows the sauce to fully absorb the herbs and spices in it.
Serve the potstickers with the dipping sauce. These potstickers also go very well with my sweet chili sauce.
*Potsticker wrappers are thicker than normal wrappers. You can also use gyoza wrappers for this recipe.