It doesn’t matter whether it’s a dumpling, an empanada, or both on the same day. Crimping with company is much better than doing it alone. From afar, Suzy and I could have been mistaken for two little old ladies sitting across from each other, slightly hunched over in my small kitchen, methodically crimping and folding empenadas and dumplings. We usually make our fillings in advance and then get together once a month, to keep each other company for the somewhat robotic crimping process. As our hands perform this automatic work, our mouths are busy in conversation. It is perfect “no brainer” time to catch up while making food to feed ourselves and our families. It’s no surprise to me that crimping dumplings has been a communal event for Chinese families for generations.