Steamed Fried Tofu Pouches (Yubu Mandu-jjim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut off the top of each fried tofu pouch and open it to make a pocket, blanch in boiling water and rinse in cold water; remove the leaves from the water dropwort, blanch, and rinse in cold water.
2. Squeeze the moisture out of the tofu with a cotton cloth and mash it finely, and remove the skin from the chicken and mince finely.
3. Finely julienne the onion, carrot, and soaked shiitake mushrooms, and blanch the spinach in boiling water, squeeze out the moisture, and cut into 2cm lengths.
4. Put steps 2 and 3 in a bowl and season with salt, white pepper, ground sesame seeds, and sesame oil to make the dumpling filling.
5. Put the filling in the prepared tofu pouches, tie them with the water dropwort, and steam in a steamer over rising steam for about 10 minutes.
6. Serve with a vinegar soy sauce.