Step 1

Finely chop the kimchi and squeeze out excess liquid by hand.

Step 2

Blanch the bean sprouts in boiling water, drain, chop and squeeze out water.

Step 3

Squeeze out water from the tofu. Using a cheesecloth will make squeezing easier. Finely chop the noodles. Finely chop the onion and squeeze out water. Finely chop the scallions.

Step 4

Combine all the filling ingredients in a large bowl. Mix well by hand.

Step 5

Place one heaping teaspoonful to a tablespoon of the filling on a wrapper. Wet the edges of the wrapper with water or egg wash and seal tightly (pushing the air out with your fingers) into a half-moon shape. (Stop here if you want a half-moon shape dumpling.) Then, bring the two ends together, apply water or egg wash to one end and press tightly to create a round shape. Repeat this process until all the filling/wrappers are used.

Step 6

Kimchi mandu can be steamed for about 10 minutes in a steamer (12 minutes if frozen). Make sure to line the steamer with a wet cheesecloth, paper towel, or cabbage leaves to prevent mandu from sticking.

Step 7

For boiling, pan-frying and deep-frying dumplings, see my other mandu recipe.