Kimchi and pork mandu (Korean dumplings)

Korean families make mandu together in big batches, especially before Lunar New Year, and freeze what they do not eat. This filling of pork, tofu, kimchi, glass noodles and bean sprouts is juicy, savoury and gently spicy. The most important step is squeezing the water out of the tofu, kimchi and bean sprouts. A wet filling makes soggy wrappers that tear. Fry one small spoonful of filling first to check the seasoning before you fold them all. Freeze uncooked dumplings on a tray, then bag them; cook from frozen.