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For the filling:
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Blanch the mung bean sprouts by dunking them briefly in boiling water.
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Rinse in cold water to stop cooking.
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Squeeze out as much water as you can from the sprouts, chop them, and put them in a bowl.
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In the same bowl, add the remaining ingredients (except the dumpling wrappers) and combine until mixed.
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Before you begin filling the dumplings, prepare a large tray or other flat surface for laying down the dumplings as you make them.
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Also, pour some cold water in a small bowl for dipping.
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Place a wrapper on the palm of your hand.
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Then, spoon enough filling into the middle of the circle to leave about 1/2 inch of empty skin (about a tablespoon).
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Dip your finger into the cold water and wet 1/2 of the edge of the dumpling skin.
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Fold the skin in half, sealing the filling inside, making a semicircle.
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To make a fancy presentation, make small ridges on one side of the edge as you seal, using your finger and thumb, making about 5 or 7 ridges on each dumpling.
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The dumpling will curve naturally as you do this.
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This takes some practice, so dont worry if the first one doesnt come out stellar.
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Repeat with each wrapper until all the filling or wrappers are used.
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In a frying pan, pour enough vegetable oil to cover the bottom surface of the pan and heat over medium heat.
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Carefully, place the dumplings in the pan, filling the pan, but not crowding them so much that they touch and stick to each other.
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Fry until golden brown and crispy on one side.
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Flip them (long wooden chopsticks work best), cooking all sides until they are golden and crispy all over.
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Continue until all the dumplings are cooked, adding more oil as needed.
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Serve warm with Vinegar Soy Sauce (Cho Ganjang) for dipping.
