Making the fillings

1. Place the shredded cabbage on a colander and sprinkle 1/2 teaspoon of salt. Let it sit for 15 to 20 minutes.
2. Cook the Korean glass noodles according to its package (about 8 minutes). Drain and rinse the noodles under cold water and squeeze out as much water as possible. Cut the noodles into very small bite-size pieces using kitchen scissors. Transfer the noodles into a large bowl.
3. Add the crumbled tofu, minced green onion, and garlic to the mixture. 
4. Squeeze as much water as possible from the salted cabbage. Cut the cabbage into smaller pieces using kitchen scissors. Add the cut cabbage into the mixture. 
5. Add the soy sauce to the mixture and mix until everything is well incorporated. 

Making the mandu/dumplings

1. Grab a piece of the dumpling wrapper. Wet the edge with some water.
2. Add about 1 heaping teaspoon of the fillings in the middle of the wrapper.
3. Fold the wrapper in half and press the edge to ensure the mixture will be enclosed in a wrapper (the water acts as a glue and should seal the mandu/dumpling). To fold the dumplings like the ones in the blog post, click here. 

How to cook mandu/dumplings (Pan-frying)

1. Add about 1 - 2 tablespoons of vegetable oil on a non-stick pan. 
2. Add the prepared dumplings to the pan. Make sure they are not touching each other (they may stick together during the cooking process if you don't separate them). 
3. Fry the mandu/dumplings until the bottoms are golden brown, about 2-3 minutes (if you are cooking frozen mandu, it will take a longer time, couple more minutes). 
4. Reduce the heat to love and add 3-4 tablespoons of water to the pan. Cover the pan with a lid and continue to cook for 4-5 minutes. 
5. Enjoy and serve with dipping sauce.