Pyeongyang Mandu

To prepare the mandu dough, combine Wheat flour, Water, and 3 grams of Salt in a large bowl. Mix until a shaggy dough forms, then knead on a clean surface for 10-15 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

For the filling, finely chop the squeezed dry Kimchi. Mash the Firm tofu thoroughly and squeeze out any excess water. Blanch the Mung bean sprouts in boiling water for 1-2 minutes, then rinse with cold water, squeeze dry, and chop.

Cook the Glass noodles according to package instructions, then rinse with cold water, drain, and chop into small pieces (about 1-2 cm).