Pork and Kimchi Dumplings

Apologies for the excessive delay on posting–the inspiration comes and goes.  I’m just back from two weeks of vacation, where I barely had to cook at all, and it left me inspired to cook some new and interesting things.  I’ve started subscribing to Food and Wine, and after a few months have decided I should actually use their recipes.  So I clipped a few, and started last night with pork and kimchi dumplings, a recipe from their May issue.I wasn’t too sure about the kimchi, but decided to give it a go, and am glad I did.  It was balanced very nicely by the ground pork, with ginger and garlic added.  My all-purpose dipping sauce for dumplings (which can also be used as a salad dressing) is a mix of soy sauce, rice wine vinegar, toasted sesame oil, water (equal parts of the first four) and freshly ground black pepper to taste.The dumplings were delicious!  But while the preparation wasn’t complicated, it was very time consuming and labor-intensive, putting all the dumplings together.  It would have been even more so had I made my own dough.  I also made avocado and pickled ginger sushi rolls, and sauteed cabbage and carrots on the side.  A very tasty dinner, and I’m happy to have two bags of dumplings leftover in the freezer to eat later!I served this with Sauvignon Blanc, which worked, but I think a dry Riesling or a fuller-bodied Pinot Grigio would work even better.  Let me know if you want the full recipe!

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