Some dumpling making action over Thanksgiving weekend with my mom and the girls.
My mom claims that she hasn’t made homemade dumplings in 20 or so years. I do remember making them with her and my grandmother. She was telling the girls that when I was a kid, there weren’t that many Korean grocery stores and that they would have to make all the foods that are readily available now at stores, like dumplings and sheets of salted, toasted seaweed – you know, the kind that you can buy now already cut up in 2″ x 3″ rectangles in a foil packet. My grandmother would brush sesame oil on each large piece of seaweed, sprinkle some salt and then turn them over the fire on the stove to toast each side. She’d then cut the stacked toasted sheets into smaller pieces with a knife and store them in tupperware containers for the week. Sometimes I would help brush the sesame oil on the seaweed or snip off the roots of beansprouts before they would go into the steamer.
The girls were super into making dumplings especially since it’s Mia’s favorite food. Claudine, not so much, but making them appealed to her meticulous nature and they could have made dumplings for days. I don’t know if this happens to you, but sometimes I see flashbacks of when I was a kid when I see the girls with my parents. Making dumplings with grandma…just like I used to as a kid.