Korean Crispy Flat Mandu (Daegu-Style Thin Pan-Fried Dumplings)

Boil 80 g sweet potato noodles until flexible, then rinse under cold water, drain well, and cut into 1 cm pieces.

Mince 60 g chives and 90 g cabbage finely so the filling spreads thinly.

Put the noodles and vegetables in a bowl, then mix with 1 tsp sesame oil and 1 tsp soy sauce until evenly coated.

If the mixture feels wet, press out extra moisture so the wrappers do not tear.

Place less than a spoonful of filling on each of the 20 wrappers and spread it into a thin layer.

Fold in half, press the edges firmly, and flatten out trapped air for the proper flat shape.

Heat a pan over medium heat for about 2 minutes, then add 2 tbsp cooking oil.

Arrange the dumplings without overlap and cook about 2 minutes, until the bottoms turn light golden and crisp.

Turn them over and cook the second side for another 1 1/2 to 2 minutes.

Remove them when the edges look dry and the surfaces feel crisp, lowering the heat to medium-low if they brown too fast.

Mix the remaining soy sauce with 1 tbsp vinegar, 1 tsp red pepper flakes, and 1 tsp sesame oil for the dipping sauce.

Serve the flat dumplings while hot, before the crisp surface softens.