Daegu Flat Mandu with Chives and Noodles (16 pieces, 2 servings)

Rinse chives thoroughly, drain and cut into about 0.5 cm pieces. Finely chop scallion separately.

Cook 50 g dry noodles until tender following package directions; rinse briefly, drain and snip short.

Combine noodles with chives, 1/8 tsp salt and pepper. Avoid a watery filling.

Wet wrapper edges; place about 1/2 tbsp filling on each, fold into half-moons, seal and gently flatten. Make 16.

Boil dumplings in batches for about 3 minutes over medium heat. Drain; cook thicker wrappers longer so no raw dough remains.

With 1 tbsp oil, pan-fry boiled dumplings on medium-low for about 3–4 minutes total, turning until lightly golden and cooked through.

Mix 1 tbsp each soy sauce and water, 1/2 tsp vinegar, 1/4 tsp sugar and chopped scallion. Add optional chili flakes to serve.