Bring water to the boil in a med sized pot. Add dangmyeon. Cook for 7mins then drain. Rinse with cold tap water. Drain. Cut into small 1-2cm long lengths.
Add dangmyeon to a large bowl, along with the rest of the ingredients. Mix well to combine. Set aside.
Add a small amount of filling to the centre of each dumpling skin (work one at a time). Fold into a half moon. Seal with a little water. Bring the ends together and seal to make ‘belly button’ shaped mandu.
Pour water into the inner pot of your rice cooker until you reach the “1” mark for brown rice. Select STEAM. Close the lid. Press START.
Meanwhile, line your steaming basket with a sheet of perforated baking paper. Place mandu in one layer, leaving a gap between each one. When the timer chimes, you are ready to start steaming*. You will be steaming your mandu in batches. Carefully place your steaming basket into your rice cooker. Close the lid. STEAM for 6-8 mins or until cooked.*After three batches of dumplings, check the water level in your cooker and top up as necessary. Remove cooked dumplings onto a serving dish and garnish with sliced spring onions and sesame seeds (optional). Serve immediately with dipping sauce.
