Korean Pork, Tofu and Chive Steamed Mandu (About 80)

Stir-fry 454g ground pork in a skillet over medium-high for one minute; add 4 garlic cloves, 1 tsp ginger, 1 tbsp soy sauce and 1 tsp pepper. Cook about 4–7 minutes more until the pork reaches at least 71°C.

Turn off the heat, mix 1 tsp sesame oil into the pork, and move it to a large bowl.

Cut 454g zucchini into matchsticks and dice about 140g onion. Mix with 1 tsp salt, let stand 10 minutes, then squeeze out the moisture.

Boil 57g dry sweet potato noodles for about 7–8 minutes, rinse cold, drain, finely chop and add to the pork bowl.

Blanch 340–400g mung bean sprouts in boiling water for one minute, cool under running water, squeeze dry and add to the pork bowl.

Heat 1 tsp oil and stir-fry the squeezed zucchini and onion for about one minute, then cool slightly and add to the bowl.

Squeeze 454g tofu very dry through a clean cloth and chop 113g chives into the bowl. Mix in the remaining 1 tsp salt, 1/2 tsp pepper and 2 tsp sesame oil.

Put a heaping tablespoon of filling in each of 80 wrappers, moisten the edges with water and seal firmly. Arrange apart on parchment-lined trays.

Boil water in a steamer and line the rack with parchment. Steam 4–8 dumplings per batch over medium heat for around 7 minutes, longer if needed until the center is hot and reaches 74°C.

Serve hot as 10 portions (about 8 dumplings each). Promptly freeze shaped dumplings not to be eaten, transfer to airtight packaging, thaw in the refrigerator and cook thoroughly before serving.