Mandu with kimchi

Ingredients:

Dumplings

• 1.5 cups tightly packed kimchi
• 200g soft tofu, drained
• 450 g of minced pork
• 1 tbsp. kochukaru
• 1 teaspoon chopped fresh ginger
• 1 teaspoon fish sauce
• 1 teaspoon soy sauce
• 0.5 tsp. dark sesame oil
• 4 cloves garlic, finely chopped
• 1 green onion, finely chopped
• Two 400g packages of dumpling dough circles

Dip sauce

• 2 tbsp. l. rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon toasted sesame seeds
• 0.5 tsp. dark sesame oil
• 1/4 tsp kochukaru
• 1/4 teaspoon sugar
• 1 green onion, finely chopped
• Special equipment: bamboo or metal steaming basket with a diameter of 20–25 cm.

Preparation:

1. Wearing gloves, squeeze the liquid out of the kimchi and drain, reserving 1 tablespoon. Finely chop the kimchi and add it to the large bowl with the brine.
2. Place the tofu on a piece of cheesecloth or a kitchen towel and squeeze out as much water as possible. Transfer the tofu to the same large bowl, then add the ground pork, gochukara, ginger, fish sauce, soy sauce, sesame oil, garlic, green onions, and 1 teaspoon of salt. Stir.
3. Line a baking sheet with parchment paper. Place the dumpling dough pieces, floured side down, next to each other. Place a small bowl of water nearby. Spoon about 1 tablespoon of filling into the center of the dough. Wet the edge of the dough with your finger and fold it in half. Bring the two ends of the semicircle together and overlap them; moisten the edges with water if they are not sticking. Cover with a slightly damp towel to prevent the dumplings from drying out. Repeat with the remaining filling and dough.
4. If serving immediately, fill a large saucepan that fits your steamer with a few centimeters of water (the water shouldn't touch the bottom of the basket) and bring to a boil over high heat. Place the steamer basket inside, line the basket with a perforated circle of parchment, and place a portion of the dumplings on the parchment, spacing them about 2 cm apart.
5. Cover and steam until the dough is translucent, 8–10 minutes. Cook the remaining dumplings in the same manner. Uncooked dumplings can also be frozen on a baking sheet, then transferred to a freezer bag.
6. Dip sauce:
   
   In a small bowl, combine vinegar, soy sauce, sesame seeds, sesame oil, gochukara, sugar, and green onions.