Heat a large skillet over medium-high heat and add the ground pork. Cook for about 1 minute, stirring with a wooden spoon.

Add the garlic, ginger, soy sauce, and black pepper. Continue to cook, stirring often, until the pork is fully cooked—about 3 to 4 minutes.

Take the skillet off the heat, stir in 1 teaspoon of sesame oil, and transfer the pork to a large mixing bowl.

In a separate bowl, combine the kimchi and salt. Mix well and let sit for 10 minutes to draw out moisture.

Bring a large pot of water to a boil. Add the starch noodles and cook for 7 to 8 minutes, or until tender.

Drain the noodles, but save the hot water in the pot.

Rinse the noodles under cold water, drain thoroughly, and chop them into small pieces.

Add the chopped noodles and Asian chives to the bowl with the pork.

Reheat the reserved water and bring it back to a boil.

Blanch the mung bean sprouts for 1 minute, then drain and rinse them with cold water.

Squeeze out any excess water and add the sprouts to the filling mixture.

Take the kimchi and squeeze out any liquid.

Add it to the bowl of filling.

Add Tofu and Season the Filling

Wrap the tofu in a clean cotton or cheesecloth. Squeeze out the moisture and crumble it into the bowl.

Season the entire filling mixture with 1 teaspoon salt, ½ teaspoon ground black pepper, and 2 teaspoons sesame oil. Mix everything together thoroughly.

Set up a small bowl of water for sealing and line a large tray or baking sheet with parchment paper or plastic wrap.

Take one dumpling wrapper and place it in your palm. Dip your finger in the water and moisten the edges of the wrapper.

Spoon a heaping tablespoon of filling into the center. Fold the wrapper in half and press the wet edges to seal.

Place the sealed dumpling on the tray.

Repeat with the remaining wrappers and filling, making sure the dumplings don’t touch each other on the tray.

Freeze the assembled dumplings for at least 4 to 5 hours, or overnight.

Once frozen solid, transfer them to freezer-safe zipper bags for long-term storage.

When you’re ready to use them, let them thaw in the refrigerator for a few hours before cooking.