To make this, I took about half a package of (previously frozen) tofu and squeezed out the water before crumbling it and mixing it with two heaping spoonfuls of gochujang (Korean chilli paste). I took a handful of chard leaves and stems, chopped them roughly and blanched them, then squeezed the water out of them, too, before dicing them. There are also three diced spring onions in the mix.
After mixing the filling, I put it in ready-made wrappers. The wrappers had egg in them, which is why this dish isn’t vegan, but it would be easy to make or buy ones without egg, as I sealed them with water. I fried them on each side in a bit of oil, then added some water and a lid and let them steam until the water was gone. I served them with soy sauce and chilli oil, and turned out even tastier than I expected!