1 cup well-fermented kimchi, squeezed of juice and chopped
8 ounces medium-firm tofu, mashed and squeezed of excess water with paper towel
5 green onions, chopped (approximately 1/2 cup)
2 to 3 garlic cloves, minced (approximately 1 tablespoon)
2 tablespoons soy sauce
1 tablespoon gochugaru
1 tablespoon sesame oil
1 1/2 teaspoon salt
1 teaspoon black pepper
1 package round dumpling wrappers
Bring water to boil in a large pot; add 1 tablespoon salt and bean sprouts. Blanch bean sprouts for 1 minute. Remove bean sprouts, rinse under cold water, and drain. Squeeze out excess water and roughly chop.
In the same boiling water, add glass noodles and cook to package instructions. Drain and roughly chop.
In a mixing bowl, combine bean sprouts, noodles and the rest of the filling ingredients. Mix well with a spatula.
Line a baking sheet with parchment paper or plastic wrap. Place one dumpling wrapper on your palm and wet edge slightly with water. Place 1 - 1 1/2 tablespoons of the filling in the middle, then fold, bringing opposite points toward each other and pressing edges together. Repeat with remaining wrappers until no filling is left.
Heat a skillet over medium-high heat. Add 1 tablespoon oil and arrange dumplings seam-side up. Pour in 3 tablespoons of water and cover. Steam for 5-7 minutes.
Meanwhile, make dipping sauce by mixing soy sauce, vinegar, and green onion.
Uncover and continue to cook until all of the moisture evaporates completely. Serve with dipping sauce. Enjoy!