Steamed Kimchi, Pork and Tofu Mandu (20 dumplings)

Finely chop kimchi and squeeze out moisture. Press the tofu dry. Blanch mung bean sprouts until cooked, drain, chop and squeeze dry.

Finely chop scallion and thoroughly mix with kimchi, tofu, sprouts, ground pork, garlic, soy sauce, sesame oil and pepper. Do not taste the raw filling.

Put slightly less than a tablespoon of filling in each wrapper, moisten the rim and pinch into a well-sealed half moon. Make 20 dumplings.

Bring water in the steamer to a boil, line the rack, arrange dumplings apart and steam covered for about 12–15 minutes after steam is fully generated.

Check that the ground-pork filling reaches at least 71°C (160°F); steam longer if needed. Serve only once the wrapper and center are fully cooked.