Wipe the blood off the meat and cut the oil into small pieces.

Shake off the insides of kimchi and wash it in water. Chop it into small pieces. Put it in a cotton pocket and squeeze the water tightly.

Blanch the bean sprouts and squeeze out the water and cut them into small pieces. Cut the mushrooms into pieces, steam them slightly in a steamer, cut them into small pieces, and squeeze the moisture.

Crush tofu with the back of a knife. Squeeze water into the cotton pocket.

Put the prepared ingredients in a bowl and mix them evenly with chopped carrots, chopped green onions, minced garlic, minced ginger, pepper powder, a little salt, and eggs. Divide the dumpling filling into a container and go to the refrigerator.

Put the flour on a sieve. Dividing the amount of water, kneading it, putting it in a plastic bag, tying it, and ripening it in the refrigerator for three to four hours.

Cut the dough into a certain size and press it in a circle to coat it with flour. Roll it thin and round to make dumpling skin.

Put the filling of the dumpling on the dumpling skin and fold it in half to prevent the filling from sticking out.

Boiled dumplings are steamed only slightly in a steamer, stored in a freezer, and sometimes cooked according to their purpose. When you boil dumplings, put them in boiling water and boil them. Boil the dumplings for another 5 minutes.