Korean Dumplings (Mandu)

Instructions

1. Finely chop the kimchi and squeeze out as much liquid as possible by hand. For the tofu, press it under a heavy object like a cutting board to remove excess water, then squeeze by hand. Using a cheesecloth can make this process easier.
2. Blanch the bean sprouts in boiling water, then drain, chop, and squeeze out excess water. Finely chop the onion and squeeze out any remaining moisture. Lastly, finely chop the scallions.
3. The squeezed ingredients should be dry and crumbly. Combine all the ingredients in a large bowl and mix well by hand.
4. Place one heaping teaspoon to a tablespoon of filling on a wrapper. Wet the edges with water or egg wash, then seal it tightly into a half-moon shape, pushing out any air with your fingers. (If you want half-moon dumplings, you can stop here!) Next, bring the two ends together, moisten the overlapping side, and press tightly to create a round shape.
5. Kimchi mandu can be steamed for about 8 minutes in a steamer (longer if frozen). Just be sure to line the steamer with cheesecloth or a paper towel to prevent the mandu from sticking.
6. To make the dipping sauce, combine all the ingredients in a bowl and mix well. Serve the mandu alongside the sauce for dipping.