Kimchi and Tofu Mandu in Potato-Starch Wrappers (20)

Press moisture from tofu with a clean cloth, and chop and squeeze kimchi.

Blanch mung bean sprouts until thoroughly cooked; cool, squeeze dry, and chop.

Combine tofu, kimchi, sprouts, chopped scallion, garlic, sesame oil and pepper.

Place less than a tablespoon of filling in each wrapper, moisten the edge and seal completely.

Bring steamer water to a boil and steam spaced dumplings until wrappers are cooked and centers piping hot.

Serve the 20 cooked dumplings promptly; refrigerate leftovers quickly in shallow containers.