Bring water to a boil in a small pot. Once boiling, boil bean sprouts for about 5 minutes. While bean sprouts are in water, prepare an ice bath in a medium bowl After the beans have cooked, transfer to the ice bath.

Using a clean kitchen towel, squeeze all the water out from the sprouts.  and chop. Place in a large bowl.

Squeeze all the water out from the tofu, crumble into small pieces into the bowl with the sprouts.

Add in ground pork, diced onion, egg, minced garlic, green onion, salt, and pepper. Combine well.

Place your small bowl of water nearby.

Hold a wonton skin in the palm of your hand. Brush the edges of the skin with water using your finger. Place a spoonful of filling in the middle of the wonton but be careful not to overfill. Fold skin in half over the filling and press the edges together firmly to seal. Place your sealed wonton to the side and repeat until the meat filling is gone.

Pour 2 tbsp. of olive oil into a medium skillet and heat on medium-high heat. Cook the dumplings in batches, be sure not to overcrowd, about 3 minutes per side or until browned.

Once browned, pour 3 tbsp. of water into the skilled and cover with lid immediately to avoid being splattered. Cook for 2 more minutes, then remove.

Mix the dipping sauce together, mixing 3 parts soy sauce to 1 part vinegar and adding red pepper to taste. Add the garlic slice and you are ready to enjoy!