Korean Beef Mandu

Soak 2 oz dried glass noodles (dangmyeon) in hot water for 10 minutes until softened. Drain, roughly chop into 1-inch lengths, and set aside.

Place 1 cup finely chopped napa cabbage in a clean towel, sprinkle with a pinch of salt, and squeeze out as much moisture as possible.

In a large bowl, combine 8 oz ground beef (80/20), 8 oz drained, crumbled firm tofu, the chopped glass noodles, squeezed cabbage, 4 minced scallions, 3 cloves minced garlic, 1 tsp grated fresh ginger, 2 tbsp soy sauce, 2 tsp sesame oil, and 1/4 tsp black pepper. Mix thoroughly until uniform.

Place a round dumpling wrappers (gyoza wrappers) in your palm. Add about 1 heaping teaspoon of filling to the center. Moisten the edge with water, fold in half, and pleat and press to seal firmly. Repeat with remaining wrappers and filling.

Heat 2 tbsp neutral oil (for pan-frying) in a large non-stick or cast-iron skillet over medium-high heat. Arrange mandu flat-side down in a single layer (do not crowd; work in batches). Cook 2-3 minutes until the bottoms are golden brown.

Carefully pour 6 tbsp water (for steaming) into the pan, cover immediately with a lid, and steam for 4-5 minutes until the wrappers are tender and the filling is cooked through. Uncover and cook 1 more minute to re-crisp the bottoms. The internal temperature of the beef filling should reach 160°F (71°C).

Stir together 4 tbsp soy sauce (for dipping) and 2 tbsp rice vinegar (for dipping sauce) for a quick dipping sauce. Serve the mandu hot.