Kimchi mandu

Method

1. 1 Drain the kimchi and chop it finely; wrap the tofu in a towel and press it dry for 10 minutes.
2. 2 Blanch bean sprouts for 1 minute, squeeze out excess water, then chop; soak vermicelli in warm water for 10 minutes, then cut into shorter pieces.
3. 3 Mix ground pork with kimchi, tofu, bean sprouts, glass noodles, green onions, garlic, sesame oil, and pepper, and let it marinate for 15 minutes.
4. 4 Scoop the filling into the pastry shell, moisten the edges with water, then fold and crease to seal it tightly.
5. 5 Steam the dumplings in a steamer lined with parchment paper for 12 minutes, or until the crust is translucent.
6. 6 Serve with soy sauce mixed with vinegar and a little chili powder.

With an appliance

• Pressure cooker 55 min

  Replace step 5: steam the dumplings under low pressure for 6 minutes, then quickly release the pressure to prevent the wrapper from becoming soggy; steps 1–4 and step 6 remain unchanged.