Korean Vegetable Dumplings

Boil the 40 g glass noodles until pliable, rinse under cold water, and cut them short so they spread evenly through the filling.

Press the 100 g firm tofu in a cloth until very little moisture comes out.

Finely chop the 140 g cabbage, salt it briefly, then squeeze it firmly so it will not soak the wrappers.

Chop the 60 g garlic chives small and keep them as dry as possible before mixing.

Put the cabbage, garlic chives, noodles, and tofu in a bowl, then loosen the mixture with your fingers or a spoon.

Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 teaspoon minced garlic, and mix evenly.

Place a modest amount of filling in the center of each of the 16 wrappers, leaving a clear border.

Wet the edge, press out trapped air, and seal firmly into half-moons to prevent bursting.

Heat 2 tablespoons cooking oil in a pan over medium heat.

Arrange the dumplings without crowding and cook for about 3 minutes, until the bottoms turn golden and release more easily from the pan.

Turn and cook over medium heat for 2 to 3 minutes more.

Check a thick dumpling: the filling should be hot through and the wrapper and thick seam should have no raw, floury areas. Lower the heat if the outside browns first and continue until cooked through. Only then raise the heat briefly, up to the final minute, if a crisper finish is wanted.