Mandu (Korean Dumplings)

Add the chopped boiled glass noodles, ground pork, ground beef, chopped garlic chives, minced garlic, soy sauce, and sesame oil to the tofu.

Mix the filling aggressively by hand for 3-4 minutes until it becomes slightly sticky and pale in color, ensuring a cohesive texture.

Place one wrapper in your palm, wet the edges with a fingertip dipped in water, and place a heaping tablespoon of filling in the center.

Fold the wrapper in half to form a half-moon, pinching the edges tightly to seal. You can crimp or pleat the edges for a decorative look.

To cook, steam in a bamboo steamer lined with parchment paper over boiling water for 10-12 minutes, or pan-fry in a little oil until the bottoms are crispy and the filling is cooked through.