Mandu

Instructions

1. Mix the flour, salt and lukewarm water until you get a smooth dough. Cover and let rest for 30 minutes.
2. Soak the glass noodles, drain them and cut them into small pieces. Mash the tofu with a fork.
3. In a large bowl, mix the meat, tofu, cabbage, carrot, spring onions, noodles, garlic, ginger, soy sauce, sesame oil, sugar, pepper and egg.
4. Divide the dough into small balls, roll them into thin discs with a rolling pin, then place a spoonful of filling in the centre.
5. Moisten the edges with water, fold into a half-moon and pinch carefully to form pleats.
6. Steam for 12 to 15 minutes, or pan-fry the mandu in a little oil, then add a splash of water and cover until it evaporates.
7. Serve hot with the soy sauce and rice vinegar mixed together.