Korean Steamed Mandu (Pork and Tofu Dumplings Steamed in Half-Moon Shape)

Wrap the 150 g tofu in a clean cloth and press firmly until it feels crumbly rather than wet.

Finely chop the 80 g garlic chives and 80 g onion so no large pieces tear the wrappers.

Cut the 50 g soaked glass noodles into short pieces.

Add the pork, tofu, vegetables, garlic, soy sauce, sesame oil, salt, and pepper, then mix until the filling lightly binds and no wet pockets remain.

Place about one spoonful of filling in the center of each wrapper, without overfilling.

Moisten the edge with water, press out trapped air, and seal into a firm half-moon so steam does not open it.

Line the steamer with paper and bring the water to a full boil first.

Arrange the dumplings with space between them, then place them in only after steady steam is rising.

Cover and steam over high heat for 12 to 15 minutes.

Avoid opening the lid often because the temperature drops quickly, and cook until the wrappers look translucent and the filling shows through faintly.

Let the cooked dumplings stand for about 1 minute before lifting them so the softened wrappers tear less easily.

Serve with soy sauce, vinegar, and gochugaru dipping sauce, and freeze any uncooked extras.