Steps

1. Finely chop 2-3 stalks of chives into 1cm pieces using scissors.
   🕒 01:52
2. Roughly chop 60g of kimchi with scissors.
   🕒 02:15
3. In a bowl, combine 80g of ground pork, 80g of firm tofu (do not drain the water), chopped chives, kimchi, 1 tbsp soy sauce, and 1 tbsp sesame oil. Mix thoroughly with a rubber spatula to create the filling. (Key Tip!) Don't drain the tofu; mixing with a rubber spatula keeps your hands clean.
   🕒 02:40
4. Line a tray or similar surface with 14-16 large dumpling wrappers and prepare a paper towel dampened with water. (Key Tip!) Having a wet paper towel ready makes the process more efficient.
   🕒 03:49
5. Wet the edges of the wrappers with water.
   🕒 04:01
6. Place the filling in the center of a wrapper, fold it in half, seal the center, and then fold and seal the sides firmly to create a closed shape. (Key Tip!) Using chopsticks to place the filling makes it easier to adjust the amount. Filling generously will make the dumplings plump and delicious.
   🕒 04:12
7. Turn the sealed dumpling over so it stands upright, wet both side edges with water.
   🕒 04:30
8. While pressing down on the center, bring the two ends together at the top to form a cute hat shape. (Key Tip!) This hat shape resembles old-fashioned hats and ancient coins, making it considered auspicious.
   🕒 04:38
9. Wrap the remaining mandu in the same way. For efficiency, arrange them like a deck of cards before wrapping them all at once. (Key Tip!) Wrapping is a great activity to enjoy with family and children.
   🕒 05:15
10. Cut 2-3 cabbage leaves into bite-sized pieces, chopping the tough core parts slightly finer.
    🕒 06:52
11. Line the bottom of a frying pan with the chopped cabbage.
    🕒 06:55
12. Add 100ml of water to the frying pan, cover with a lid, and steam only the cabbage. (Key Tip!) Steaming the cabbage after lining the pan makes the cabbage itself delicious.
    🕒 07:23
13. Once steam rises, reduce the heat and arrange the wrapped mandu on top of the cabbage, leaving some space between them. (Key Tip!) If placed too close together, the mandu might stick to each other.
    🕒 07:38
14. Cover with a lid and steam until the mandu become plump.
    🕒 08:02
15. Serve the steamed mandu directly from the frying pan to the table. Serve with vinegar and soy sauce on the side if desired. (Key Tip!) The cabbage underneath will absorb the delicious juices from the mandu and become sweet and incredibly tasty.
    🕒 08:21