Kimchi Dumplings

• 1 1/4 cups kimchi, coarsely chopped (remove scallions if present)
• 1 (5-ounce) zucchini, finely diced (about 1 cup)
• 1/2 teaspoon plus 1/4 teaspoon salt
• 10 ounces firm tofu
• 2 large scallions (white and green parts), finely chopped
• 2 large cloves garlic, minced and crushed into a paste
• 1/2 teaspoon black pepper
• 1/4 teaspoon sugar
• 1 tablespoon sesame oil
• 1 pound Basic Dumpling Dough (page 22) or Extra Chewy Dough (page 23)
• 2/3 cup Korean Dipping Sauce (page 215)

1. To make the filling, process the kimchi in a food processor or electric mini-chopper until finely chopped, pausing to scrape down the sides, as needed.
2. To expel excess kimchi juices, transfer to a mesh strainer and firmly press with a spatula.
3. Save the juices for another use or discard.
4. Put the kimchi in a bowl.
5. Put the zucchini in a small bowl and toss with the 1/4 teaspoon salt.
6. Set aside for about 15 minutes to draw excess moisture from the zucchini.
7. Drain in the mesh strainer, rinse with water, and drain again.
8. To remove moisture, put the zucchini into a cotton (not terry cloth) kitchen towel and wring it out.
9. Add the zucchini to the kimchi.
10. Put the tofu in the same towel.
11. Gather the towel up and, standing over a sink, squeeze on the tofu.
12. Unwrap the towel and add the crumbled tofu to the kimchi and zucchini, using the dull edge of a knife or plastic dough scraper, if needed, to remove the tofu from the towel.
13. Add the scallions and garlic, and use a fork or spatula to combine the ingredients.
14. Add the remaining 1/2 teaspoon salt, the pepper, sugar, and sesame oil and mix well.
15. Taste and adjust the seasonings for a savory spicy balance.
16. Cover with plastic wrap and set aside at room temperature for 30 minutes to develop the flavors.
17. You should have about 2 cups of filling.
18. (The filling can be prepared 1 day ahead and refrigerated.
19. Bring it to room temperature for dumpling assembly.)
20. In the meantime, make 16 wrappers from half of the dough.
21. Aim for wrappers 3 1/4 inches in diameter (see page 24).
22. Before assembling the dumplings, line a baking sheet with parchment paper.
23. (If you plan to refrigerate the dumplings for several hours, or freeze them, lightly dust the paper with flour to avoid sticking.)
24. Hold a wrapper in a slightly cupped hand.
25. Scoop up about 1 tablespoon of filling with a bamboo dumpling spatula, dinner knife, or fork and position it slightly off-center toward the upper half of the wrapper, pressing and shaping it into a flat mound and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
26. Fold, pleat, and press to enclose the filling and create a big hug, half-moon, pea pod, or pleated crescent shape (see pages 26 to 29).
27. Place the finished dumpling on the prepared baking sheet.
28. Repeat with the other wrappers, placing them a good 1/2 inch apart on the baking sheet.
29. Keep the finished dumplings covered with a dry kitchen towel as you form wrappers from the remaining dough and fill with the remaining filling.
30. Once all the dumplings are assembled, they can be covered with plastic wrap and refrigerated for several hours; they can be cooked straight from the refrigerator.
31. For longer storage, freeze them on their baking sheet until hard (about 1 hour), transfer them to a zip-top freezer bag, pressing out excess air before sealing, and keep them frozen for up to 1 month; partially thaw, using your finger to smooth over any cracks that may have formed during freezing, before cooking.
32. To cook the dumplings, half-fill a large pot with water, cover, and bring to a boil over high heat.
33. Add half the dumplings, gently dropping each one into the water.
34. Nudge the dumplings apart with a wooden spoon to prevent sticking.
35. Return the water to a simmer and then lower the heat to maintain the simmer and gently cook: a hard boil can make a dumpling burst.
36. Cook the dumplings for about 8 minutes, or until they float to the surface, look glossy, and are puffed up and somewhat translucent.
37. Use a slotted spoon or skimmer to scoop out the dumplings from the pot, pausing above the pot to allow excess water to drip back down, and put the dumplings on a serving plate.
38. Cover with a large inverted bowl to keep warm.
39. Return the water to a boil and cook the remaining dumplings.
40. When they are done, return the first batch to the water to reheat them for a minute or two.
41. Serve the hot dumplings immediately with the sauce, either in a communal bowl for people to help themselves or divided up among individual rice bowls or large dipping sauce dishes.
42. Eat these with chopsticks and a spoon or rice bowl to catch any drips.

scallions, zucchini, salt, tofu, scallions, garlic, black pepper, sugar, sesame oil, dough, dipping sauce

Taken from www.epicurious.com/recipes/food/views/kimchi-dumplings-379749 (may not work)