Steamed kimchi mandu with tofu and pork

Ingredients

For 1 serving

• Wonton wrappers8
• Kimchi60 g
• Tofu60 g
• Ground pork60 g
• Bean sprouts40 g
• Spring onions1
• Soy sauce1 teaspoon
• Rice vinegar1 teaspoon
• Sesame oil1 teaspoon
• Cucumber100 g

Contains: gluten, eggs, shellfish, soy, fish, sesame,

Method

1. Drain the tofu and squeeze it well in a tea towel; finely chop the kimchi and bean sprouts and squeeze them, so the filling isn't watery. Slice the spring onion.
2. In a bowl, mix the crumbled tofu, kimchi, sprouts, minced pork, spring onion and half the sesame oil until well combined.
3. Put a teaspoon of filling in the centre of each wonton wrapper, moisten the edges with a wet finger and fold into a half-moon, pressing out the air.
4. Bring water to the boil under a steamer basket lined with pierced baking paper; arrange the dumplings spaced apart, cover and steam for 10 minutes, until the wrappers are translucent and the filling firm.
5. Meanwhile, wash the cucumber, slice it into thin rounds and dress with the remaining sesame oil; mix the soy sauce and rice vinegar in a small bowl.
6. Serve the mandu hot with the dipping sauce and the cucumber.