Kimchi Mandu

Squeeze the chopped kimchi firmly to remove excess liquid so the filling does not become watery.

Wrap the pressed tofu in a clean towel and squeeze out as much moisture as possible, then crumble it into a large bowl.

Add kimchi, ground pork, tofu, mung bean sprouts, green onions, garlic, soy sauce, sesame oil, gochugaru, salt, and black pepper; mix by hand until evenly combined and slightly sticky.

Place 1 tablespoon filling in the center of each wheat wrapper, wet the edge with water, fold into a half-moon, and press tightly to seal; pleat if desired.

Bring water to a boil in a steamer pot and line the steamer basket with parchment or cabbage leaves.

Steam the mandu in batches, leaving space between them, for 10 to 12 minutes until the wrappers turn translucent and the pork is cooked through.

Serve hot, or pan-fry the steamed mandu in a little oil until the bottoms are crisp.