Korean Pork and Tofu Mandu, Steamed

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 150 ml (2/3 cup) warm water
• 1/2 tsp salt, for the dough
• 250 g (1/2 lb) napa cabbage
• 1 tsp salt, for the cabbage
• 300 g (10 oz) ground pork
• 150 g (5 oz) firm tofu
• 4 scallions, finely chopped
• 3 cloves garlic, minced
• 1 tsp ginger, finely grated
• 1 tbsp light soy sauce
• 2 tsp toasted sesame oil
• 1/4 tsp ground white pepper
• 3 tbsp soy sauce, for dipping
• 2 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• 1 tsp gochugaru, Korean chilli flakes, optional

Method

Restated from the original video

1. 1

   Mix the flour, the dough salt and the water into a firm dough. Knead until smooth, about 5 min, then cover and rest for 30 min.

2. 2

   Chop the cabbage finely, toss it with the cabbage salt and leave for 15 min to draw out water.

3. 3

   Squeeze the cabbage hard in a cloth until no more liquid runs out.

4. 4

   Wrap the tofu in a cloth and squeeze it dry, then crumble it into a large bowl.

5. 5

   Add the cabbage, pork, scallions, garlic, ginger, soy sauce, sesame oil and pepper to the tofu. Mix with your hands until sticky and well combined.

6. 6

   Roll the dough into a log and cut it into about 28 pieces. Keep them covered as you work.

7. 7

   Roll each piece on a floured surface into a thin round about 9 cm (3 1/2 in) across.

8. 8

   Put a heaped tablespoon of filling in the centre of a wrapper and wet the edge with a little water.

9. 9

   Fold the wrapper into a half moon, press out the air and pinch the edge shut. Pleat it if you like, or bring the two corners together and press them into a ring.

10. 10

    Set the mandu on a floured tray, not touching. Repeat with the rest.

11. 11

    Line a steamer basket with parchment or cabbage leaves and set it over boiling water.

12. 12

    Steam the mandu in batches, spaced apart, until the wrappers turn glossy and the filling is cooked through with no pink inside, 10-12 min.

13. 13

    Stir together the dipping soy sauce, vinegar, sesame seeds and gochugaru.

14. 14

    Serve the mandu hot with the dipping sauce.

Imported from asianrecipesathome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.