Making Kimchi Dumplings - by Sunscape

It was a rainy day and I needed a break from gardening so I decided to use some of the Kimchi I had made after harvesting the Chinese Cabbage. You can find my "Kimchi Recipe" from an earlier post.

I did squeeze out most of the juice from the Kimchi before chopping it into small pieces. I did not want the dumplings to be too wet and not have them stick together.

Normally I use round dumpling wrappers, but my son picked up these plant-based wrappers for me to try. Before filling them I use a pastry brush to moisten the edges with water. This will keep the dumpling together once it is folded.

It is a simple process that takes patience to get through an entire package of wrappers. I put a dollop of the Kimchi into the center and fold the edges together, pressing firmly to seal.

Unfortunately, my folding technique was not the best.

They may not all look uniform, but I did manage to get a full tray of them for freezing.

I'm looking forward to making Kimchi soup with them on a cold winter's day. I may even have to fry some up for lunch to make sure they are tasty. ;-)

Until next time, this is Sunscape
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