Recipe: Kimchi Dumplings (Korean)

KIMCHI DUMPLINGS
Makes about 50

2 packages (10-ounce each) firm tofu
1 cup kimchi
2 green onions, finely chopped
2 garlic cloves, minced
1 egg
1 teaspoon sesame oil
1 teaspoon salt
1/2 teaspoon black pepper
50 homemade or store-bought round dumpling wrappers

Wrap each brick of tofu in cheesecloth or a thin kitchen towel (not terrycloth). Squeeze out as much water as you can. If there are big chunks of tofu, crumble into smaller pieces and place in large bowl.

Chop kimchi and place in fine sieve or cheesecloth, pressing out juice. Save liquid for another use. Add kimchi to tofu. Add remaining ingredients (except the dumpling wrappers) and combine.

Before filling dumplings, prepare a large tray or other flat surface for laying down the dumplings as you make them. Also, pour some cold water into a small bowl for dipping.

Place a wrapper in palm of hand. Spoon enough filling into middle of circle to leave about 1/2 inch border (about a tablespoon). Dip finger into cold water and wet half the edge of the dumpling skin. Fold in half, sealing filling inside, making a semicircle. To make a fancy presentation, make small ridges on one side of edge as you seal, using finger and thumb, making 5 or 7 ridges on each dumpling. The dumpling will curve naturally as you do this. Repeat with each wrapper until all filling or wrappers are used.

TO FRY DUMPLINGS:
Pour in enough vegetable oil to cover bottom of a frying pan and heat over medium heat. Place dumplings in pan, filling pan, but not crowding them; they shouldn't touch one another. Fry until golden brown and crispy on one side. Flip them (long wooden chopsticks work best), cooking all sides until they are golden and crispy all over. Continue until all dumplings are cooked, adding more oil as needed.

Alternatively, while frying dumplings, when one side has cooked, turn over dumplings. Then carefully add about 1/2 cup water and cover pan with a lid. Lower heat and steam for about 3 minutes. Repeat until all dumplings are cooked.

TO STEAM:
Get a large, broad steamer (preferably one with several layers). Lay wet cloth on bottom of steamer to prevent dumplings from sticking. Add single layer of dumplings, making sure they aren't touching one another. Steam over boiling water about 10 to 15 minutes, until filling is cooked through and skins become slightly translucent.

TO BOIL:
Bring large pot of water to boil. Add dumplings one at a time. Do not fill pot or dumplings will stick together. Cook about 8 to 10 minutes, or until filling is cooked through and skins become slightly translucent. Fish them out with a slotted spoon. Serve immediately.

Source: Eating Korean: From Barbecue to Kimchi, Recipes from My Home by Cecilia Hae-Jin Lee