Sure, I had just worked a full 9-5 day, but I had a whole evening ahead of me. The ingredients were just sitting in my fridge. “Why not make the kimchi tofu dumplings I’d seen on thekitchn.com?” I thought.
Um, because it’s a ton of work. Sautee the carrots in sesame oil. Boil the bean sprouts and then squeeze the water out. Do a squeeze job on the kimchi. Flake the tofu until your mind becomes fixated on the symptoms of carpal tunnel. But I didn’t realize that until I was in the thick of it.
It was laborious, but none of it was particularly hard. Chop chop. Shred shred. Squeeze squeeze. Until you get…
Next up: filling the dumpling wrappers in front of the tv.
Hours later – with the second half of the dumplings made the following evening – I had 100 dumplings. It was only supposed to make 48. Thank goodness I had an extra package of dumpling wrappers in the freezer!
The verdict: they’re delicious. They don’t taste much different from the frozen ones you can get at the Korean grocery, but I feel good knowing they don’t have any preservatives or chemicals. Very fresh, bright flavors and enough dumplings for uh… a long time.