Easy Kimchi Mandu in a Frying Pan (Korean-Style Dumplings)

Put the ground pork in a bowl. Without using a cutting board, snip the garlic chives directly into the bowl with scissors.

Snip the kimchi in with scissors as well. Cut it small enough to mix well with the ground meat and vegetables.

Add the undrained tofu, soy sauce, and sesame oil, and mix thoroughly with a rubber spatula to make the filling.

Get ready to wrap the filling. Prepare the store-bought large gyoza wrappers and a sheet of paper towel dampened with water. Placing the wrapper horizontally makes it easier to fold.

Place the filling on a wrapper, wet the edge all the way around, pinch it closed at one point in the center, then seal it out to the ends and fold it over into a half-moon shape.

Turn the sealed dumpling over and stand it up, wet both ends, press the center, and pinch them together at the top. You get a plump, hat-shaped mandu.

Lay the wrappers out like playing cards and wrap the rest the same way, all in one go.

Cut the cabbage into bite-sized pieces and arrange them in the frying pan. Cut the tough core parts finely.

Add a small amount of water over the cabbage, cover with a lid, bring up the steam, and steam just the cabbage first. Once it starts hissing, lower the heat.

Arrange the mandu on top of the cabbage in the frying pan over low heat. Space them slightly apart so they do not stick together.

Cover again and steam over the cabbage until they are plump and cooked through.

Bring the whole frying pan to the table. They are well seasoned, so they are delicious as is or with a dipping sauce of your choice.