Sundubu Jjigae Potstickers

Prepare the Filling: In a large mixing bowl, gently crumble the silken tofu. Add the chopped kimchi, shiitake mushrooms, green onions, minced garlic, gochujang, soy sauce, sesame oil, and ground ginger. Mix well until everything is evenly combined. Taste and adjust seasoning as needed. For a smoother consistency, pulse the mixture briefly in a food processor, but be careful not to over-process it.

Assemble the Potstickers: Place a potsticker wrapper in your palm. Add about 1 tablespoon of the tofu mixture to the center of the wrapper. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal. You can pleat one side of the wrapper to create a more decorative potsticker. Repeat until all the filling is used.

Pan-Fry the Potstickers: Heat vegetable oil in a large skillet over medium heat. Arrange the potstickers in the skillet in a single layer, making sure they are not touching. Cook for 2-3 minutes, or until the bottoms are golden brown and crispy.

Steam the Potstickers: Pour vegetable broth into the skillet. Immediately cover the skillet with a lid and reduce the heat to low. Steam for 5-7 minutes, or until the potstickers are cooked through and the filling is heated. The broth should be almost entirely evaporated.

Serve: Remove the lid and let the potstickers cook for another minute or two, until the bottoms are crispy again (if needed). Serve immediately with your favorite dipping sauce (soy sauce, sesame oil, rice vinegar, gochujang, etc.).