- 1 tablespoon salt
- 5 ounces bean sprouts
- 2 ounces dried glass noodles (dangmyeon)
- 10 ounces ground pork
- 1/8 teaspoon black pepper
- 1 tablespoon mirin (optional)
- 1 cup well-fermented kimchi, squeezed of juice and chopped
- 8 ounces medium-firm tofu, mashed and squeezed of excess water with paper towel
- 2 to 3 garlic cloves, minced (approximately 1 tablespoon)
- 1 egg
- 1 tablespoon sesame oil
- 1 1/2 teaspoon salt
- 1 tablespoon gochugaru
- 1 teaspoon black pepper
- 1 package round dumpling wrappers
- 2 tablespoons soy sauce
- 3 tablespoons vinegar
- 5 green onions, chopped (approximately 1/2 cup)
- 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.
- Uncover and continue to cook until all of the moisture evaporates completely.
- Serve with dipping sauce. Enjoy!
- Mix together soy sauce, vinegar, and green onion.
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