Mandu (Korean Dumplings)

Prepare the filling. Start by squeezing out as much liquid as possible from the tofu and the finely chopped kimchi. You can do this by wrapping them in cheesecloth. This is a crucial step to prevent a soggy filling.

In a large mixing bowl, combine the ground pork, the squeezed kimchi and tofu, finely chopped garlic chives, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tbsp minced garlic. Mix everything together with your hands until well combined.

Set up your dumpling-making station. Have your bowl of filling, your pack of dumpling wrappers, and a small bowl of water ready.

Take one dumpling wrapper and place it in the palm of your hand. Spoon about one tablespoon of the filling into the center.

Dip your finger in the water and trace it around the outer edge of the wrapper to moisten it.

Fold the wrapper in half over the filling, creating a half-moon shape. Press the edges together firmly to seal the dumpling, making sure to push out any air pockets.

You can leave them as half-moons or bring the two corners together and press them to create a traditional mandu shape. Place the finished dumpling on a floured tray.

Repeat until you've used up all the filling. You can cook them right away or freeze them for later.

To cook, you can steam them in a steamer for 10-12 minutes, pan-fry them (gun-mandu) until the bottoms are golden brown, or boil them in water or soup (manduguk) for 6-8 minutes until they float.

Prepare a simple dipping sauce by mixing soy sauce, a splash of vinegar, and a pinch of chili flakes. Serve the hot mandu with the dipping sauce.