For New Year’s Day we made two styles of dumplings for dinner; the first batch was filled with tofu, kimchi and shiitake mushrooms, the second was filled with spinach, shiitake mushrooms, chopped water chestnuts and Just Egg.  We steamed all the dumplings and then pan-fried about half of them. Here is a montage of the process of making the dumplings.

Pan-fried dumplings presented on a plate made by the Dumpling Hunter

Chopped Shiitake Mushrooms

Nasoya Wonton Wrappers are finally vegan

Our Steamer sitting in a Wok

Tofu mixed with Kimchi

Steamed dumplings

Steamed and then pan-fried

Kimchi

Spinach and Mushroom filling

Steamed dumpling with dipping sauce

Wontons waiting to be steamed

Pan-fried dumplings presented on a plate made by the Dumpling Hunter