Kimchi Mandu

Instructions

1. Prepare the kimchi
   Squeeze excess liquid from the kimchi (reserve for later use if desired) and chop finely. This helps prevent the dumpling filling from becoming too wet.
2. Mix the filling
   In a large bowl, combine the chopped kimchi, ground pork, crumbled tofu, green onions, minced garlic, sesame oil, soy sauce, grated ginger, and sugar. Mix thoroughly until all ingredients are well incorporated.
3. Fill the dumplings
   Place a dumpling wrapper on a clean, flat surface. Add about 1 tablespoon of filling to the center. Brush the edges of the wrapper with beaten egg, then fold in half to form a half-moon shape. Press the edges firmly to seal, then crimp decoratively if desired. Repeat with remaining wrappers and filling.
4. Cook the dumplings
   Heat vegetable oil in a large non-stick skillet over medium-high heat. Place dumplings in a single layer, flat side down. Cook until the bottoms are golden brown, about 2-3 minutes.
5. Steam to finish
   Carefully add ½ cup water to the skillet (it will sizzle and steam), then immediately cover with a lid. Reduce heat to medium and let dumplings steam until the filling is cooked through and the water has evaporated, about 5-7 minutes.
6. Serve hot
   Transfer the dumplings to a serving plate. Serve hot with a dipping sauce made from soy sauce, rice vinegar, and a touch of sesame oil if desired.