Dumplings almost from scratch

The kimchi adds some spark to the dumpling's flavor. Also the green squash reminds me of when my grandma used to make the dumplings using Korean green squash which made it more aromatic.

Ingredients:

1 package of dumpling wrappers (sold in Asian food stores - freezer section)
1 package of firm tofu, chopped finely
1 lb of ground pork cooked and seasoned lightly salt/pepper
2 cups of briefly rinsed and squeezed and then finely chopped kimchi
2 cups of finely chopped green squash
little water to adhere the dumpling together

Mix all the ingredients together in a big bowl. Grab a dumpling wrapper and put a teaspoonful of the mixture into the middle of the wrapper. Using a finger dipped into water, move your finger along a top half of the dumpling wrapper and fold. Then make a few creases along the top of the wrapper. Fry or boil the dumpling into your favorite broth (add in some sliced rice cake). Put the rest into the freezer to consume next time.