I did put it off for a week, though. I just figured that they're fall apart and be a real pain in the rear. But then I found this GF vegan dumpling dough recipe from Jill Elise over at Hey, that tastes good! It works! And it tastes good! And it wasn't any more of a pain than making wheat-based dumplings! Success!
The dough was surprisingly easy to work with- as long as it stays moist and you flour the crap out of your counter top and rolling pin. Look how pretty these are!
Robin's filling recipe was really awesome- I know cooking the kimchi kills all the good bacteria in it, but it's worth sacrificing some of your fermented cabbage for these little dumplings! I think I liked them best just steamed, but Mike really liked them best pan-fried. Either way, we dipped them in a tamari/rice vinegar/sesame oil/chili garlic sauce/ginger concoction and they rocked.