dumplings on parade!

I spent Tuesday night making dumplings. I did about 120 in total, in 4 different fillings. Most have been frozen but I couldn't resist cooking a few of each immediately, as you see in the picture above.
1: Curry dumplings, made using this method. I used some leftover medium/hot curry with onions, carrots, beef and potatoes. They worked well but I think I included a little too much of the curry sauce.
2: Basic gyoza. There are a few recipes around for these and this one is the closest to what I used. I just added more ginger and substituted chives for the spring onions.
3: Kimchi gyoza. These contain pork mince, chopped up cabbage kimchi, chives and some extra garlic. These were something I just made up as I had enough pork to do a second batch of gyoza, and then I spotted the kimchi in my fridge and was all "click. Aha." My other half liked these. The spiciness was a nice change.
4: Spinach and tofu gyoza. I made up this recipe as I was looking for a vegan gyoza recipe that wasn't all dry and flavourless like the ones you can buy and this was it. I see it as pretty successful. I don't have exact quantities.
-1/2 block of firm tofu, crumbled
-200g bag spinach leaves, blanched, with all the water squeezed out thoroughly, then torn up into small bits
-handful of chopped chives or nira
-2 cloves garlic, finely chopped
-smallish chunk of ginger, finely chopped
-dash of soy sauce and a trickle of sesame oil.
Mix all this together in a bowl. Let it stand for about half an hour so the tofu can soak up the flavours of the other ingredients.
Put into gyoza wrappers. A good tutorial for how to do this is linked above (the recipe for curry gyoza) and it has pictures for how to fold and seal the dumplings.
Cook immediately or freeze.

I'm pleased. All the dumpling recipes were tasty and successful and my freezer is full so I have always got something there for packed lunches or days when I am too lazy to cook.