Dumplings. There is never a bad time for dumplings, and the stuffing is limited only by your imagination. These are stuffed with kimchi and hempeh, and served with a Tamari-Basil dipping sauce.
We love these little dumplings so much; we love dumplings in general. They are fun to eat, fun to make, and we always have a great time when we are working with them in the kitchen.
The endless stuffing options is one of the best parts. For these lovely pillows, we used a mix of fresh ginger, white onion, kimchi, and hempeh. You may be familiar with tempeh, but hempeh, made from peanuts and hemp seeds, is it’s soy-free sibling. Smiling Hara Tempeh, made locally in Asheville, NC, is a family run business that we fell in love with months ago after trying their product for the first time. We used their Smoked Salt & Pepper Hempeh here, but feel free to use tempeh or tofu if needed.
We recently tried the Korean style kimchi from Gnomestead Hollow (Dugspur, VA), and we can not wait to get our hands on their other offerings. It is fantastic, and it’s what we used in our dumplings. If you can’t get your hands on their kimchi right away, feel free to use your favorite brand. However, we definitely recommend giving theirs a try very soon.
Time to talk dumpling wrappers, time to talk mandu-pi. Yes, you can get them aready made in most grocery stores, but seriously consider making them at home. Three ingredients, no preservatives, easy process, no eggs needed, you can freeze them, and they taste so much better. Why not, right?! You can leave them round, or cut them into squares. Also, follow your chosen recipe for thickness. We wanted ours thinner, so we rolled them out more. Get your mandu-pi party on during a slow sunday, and freeze a batch (or two) for quick dumpling and ravioli dishes. If you’re in a pinch, buy them pre-made; you should really do this, though. Just saying.
Go make dumplings.