-
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.
