1. Cut the tofu into about 1cm slices, fry in sesame oil on medium heat until golden on both sides
2. Stir the pork filling, minced ginger, chopped green onion, 1 tablespoon of soy sauce, salt, sesame oil, diced kimchi, and appropriate kimchi juice to mix well
3. Then add the crushed tofu and cheese, and mix the filling with your hands.
4. Put the filling in the center of the dough
5. Spread a little water on the edges of the dough and fold in half and pinch tightly
6. Fold the two corners in half into an ingot shape
7. Put an appropriate amount of sesame oil in the pot and fry over medium heat until the dumplings are golden on both sides
8. Add appropriate amount of water + pot cover, simmer the dumplings over medium heat until the water is dry
Tips:1. The purpose of frying tofu is to remove excess water
2. Do not add too much kimchi juice when mixing the stuffing, adjust it according to the consistency and saltiness of the stuffing
3. When the dumplings are stewed and fried, the amount of water must be added to half of the dumplings.
4. Dumpling dip: kimchi juice: Korean chili sauce: sesame seeds = 2:1:1
