For the filling

Place the cabbage, bean sprouts, and green onions in a microwave-safe bowl. Add a little water and steam the vegetables for a couple of minutes. You want to soften the vegetables, not cook them. Set aside and cool.

Drain the tofu well and crumble into a large bowl.

Add the remaining ingredients including the cooled vegetables (leaving out any of the excess water that may be left in the steaming bowl). Mix (by hand is best) to combine – don’t over mix.

To form the mundoo

Place a teaspoon of filling in the center of the mundoo wrapper. Fold the dumpling into a half moon, pressing out excess air and sealing the edges with a little water. Fold over small “corners” of the edge over on itself to form a “braided” edge, pressing the last piece in place between your thumb and forefinger.

To cook the mundoo

Boil the mundoo for about 2 minutes – the wrapper will look a little transparent. Drain on a rack to remove excess water.

Fry in oil (about 350 – 400 degrees) to a golden brown. Serve with dipping sauce.

For the dipping sauce

Mix soy sauce and ko choo jung or sriracha to taste (we like it spicy so it’s almost equal parts but you might not want it that spicy)