Pork and Glass Noodle Gullim-mandu (Rolled Dumplings)

How to make it

1. 1

   Squeeze the tofu dry, and chop the onion, green onion, and cooked dangmyeon noodles fine.

2. 2

   Add the base seasonings to the ground pork and work it until the mixture turns sticky.

3. 3

   Fold in the tofu, the vegetables, and the dangmyeon noodles until everything is evenly combined. For the spicy version, add the gochugaru.

4. 4

   Shape the mixture into bite-size balls and roll them in potato starch for a thin coating.

5. 5

   Steam them for 12 to 15 minutes over full steam until they are cooked all the way through.

6. 6

   Serve them with the soy-vinegar sauce.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the filling is too salty, work in tofu or rice. You cannot add water to a filling, so you make more of it to dilute the seasoning.