Mandu

🔥 Prep

• Crumble the 100 g tofu and pat dry with paper towel to remove excess moisture.
• Finely chop the 100 g kimchi and squeeze out liquid.
• Mince 1 tsp garlic.
• In a bowl, combine 200 g ground pork, crumbled tofu, chopped kimchi, minced garlic, and 1 tsp sesame oil; mix until uniform.

🔥 Cook

• 1. Place a dumpling wrapper on a clean surface, spoon about 1 tsp of filling into the center.
• 2. Moisten the edges of the wrapper with water, fold in half to form a half‑moon, and pleat the sealed edge to secure; repeat for all 20 wrappers.
• 3. Heat a non‑stick skillet over medium‑high heat and add 1 tbsp oil; when shimmering, place the mandu in a single layer, flat side down.
• 4. Cook for 2‑3 minutes until the bottoms are golden brown.
• 5. Add 60 ml water to the skillet, immediately cover with a lid, and steam over medium heat for 5‑6 minutes until the water evaporates and the wrappers become translucent.
• 6. Remove the lid, increase to medium‑high heat for 1 minute to crisp the bottoms again if desired.
• 7. Transfer the cooked mandu to a plate and serve hot.

🔥 Serve

• Serve the mandu with a dipping sauce made of soy sauce, vinegar, a pinch of sugar, and sesame seeds.
• Garnish with sliced green onions and a drizzle of sesame oil.
• Pair with a bowl of clear kimchi jjigae or steamed rice if desired.