Parboil the bean sprouts, put them in a cloth, squeeze the water, and chop them well. You don't have to mince a lot. If you chop it too much, the texture disappears. And when you squeeze the water, you can definitely drain it by using a cloth rather than using your hands.

You can just crush and squeeze raw tofu, but it's easier to squeeze dongdubu, so leave tofu in the freezer for about half a day and soak it in cold water to defrost it naturally. If you squeeze it out, the tofu will come out like this.

After chopping a piece of old kimchi into small pieces, I put it in a cotton cloth and squeezed it. It has bean sprouts, tofu, and kimchi.

Prepare the ground pork, wipe the blood with a paper towel, and then put it in.

Now it's time to do the seasoning of kimchi dumplings. Add green onions, minced garlic, minced ginger, and refined rice wine to control the smell of pork and kimchi. Lastly, add sesame oil and mix well. The reason why I put sesame oil is because it makes the juice come out when I eat dumplings. Chef Lee Yeonbok does this when he makes dumplings. Of course, it's better if you add pork oil, but they said you can replace it with sesame oil or cooking oil if you don't have pork oil.

Kimchi dumpling filling is made so that various ingredients are mixed well. All you have to do is make dumplings. Actually, it takes longer to prepare this dumpling filling than to make dumplings.

Before making dumplings, prepare a tray or table for the finished kimchi dumplings and sprinkle flour on them. That way, the dumplings don't stick together.

Making dumplings in the easiest and easiest way to go!!! It's kind of a way to make Kaesong dumplings. Kaesong dumplings are made like this. Apply water around the edge of the ready-made dumpling skin. Put the filling inside. The reason for applying water is because it is a dumpling skin coated with starch powder, so it doesn't stick well with each other, so it's used to apply water to make it stick.

Put the filling in, fold it in half, stick it on, and then put the ends together. When you put it on, apply a bit of water and it sticks well.

If you attach both ends like this, the belly button will become a back-to-back shaped dumpling. It's the easiest dumpling shape to make.

We've exhausted all the filling. I made all the kimchi dumplings.

How to eat boiled dumplings!!! The first is the simplest way. How to put it in boiling water. Second, put it in a steamer and eat it with steamed dumplings. Third, put oil in a pan and eat it with fried dumplings. I chose boiled dumplings to taste it. Boiled dumplings are similar to steamed dumplings after you drain them. Cook until the dumpling skin is transparent and you can see the inside. And when it's done, it floats.

Finally, the kimchi dumpling that was blanched in water.