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1
Combine the dashima and dried anchovies with the water in a pot and bring to a gentle simmer over medium heat, keeping the heat moderate so the broth draws a clean, saline depth from the ingredients rather than turning bitter and murky the way a hard boil would. Simmer for 20 minutes, then lift out and discard the dashima and anchovies. The broth is ready when it is pale gold and carries a clean, saline depth with no bitterness.
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2
Wrap the pressed tofu in a clean cloth and squeeze until no further moisture can be extracted, then squeeze the chopped kimchi in the same manner, because any liquid left behind will prevent the filling from cohering and will seep into the wrapper during boiling, making the skin wet and liable to split. Both must be as dry as possible. This is where the dish lives or dies: a filling that weeps moisture cannot be sealed securely, and a burst dumpling cannot be recovered.
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3
Combine the ground pork, squeezed tofu, squeezed kimchi, chopped glass noodles, garlic, ginger, sesame oil, and soy sauce in a bowl. Mix firmly until the ingredients are evenly distributed and the mass holds together when pressed in the hand, since a filling that is worked thoroughly will bind to itself and stay compact inside the wrapper rather than crumbling loose as the dumpling cooks.
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4
Place a wrapper on a clean surface, set approximately one tablespoon of filling at the centre, then dampen the edge of the wrapper with water so the moistened starch grips and fuses as you press, giving a seal that holds under the heat of the broth. Fold the wrapper over the filling to form a half-moon, press the edges together firmly, then pleat and crimp along the sealed edge to close completely. No gap should remain anywhere along the seam; test by pressing the edge — the seal must hold without resistance.
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5
Bring the prepared broth to a steady boil, then lower the mandu into it in batches so the temperature does not drop sharply and leave the dumplings sitting in slack, tepid liquid where the wrappers soften and lose their structure before the filling is cooked through. The dumplings are ready when they rise to the surface and the wrappers have turned translucent, with no opaque white patches visible through the skin.
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6
Ladle the broth and mandu into warmed bowls. The soup is ready to serve when the broth steams freely and the dumplings are plump and unbroken at the surface.