Jjinppang Mandu

Ingredients

• Black pepper (1/4 teaspoon)
• Sugar (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Sesame oil (1 tablespoon)
• Soy sauce (2 tablespoons)
• Ginger (1 teaspoon, grated)
• Garlic (2 cloves, minced)
• Green onions (2, finely chopped)
• Cabbage (1 cup, finely chopped)
• Ground pork (1/2 pound)
• Warm water (1 cup)
• Active dry yeast (1 packet)
• All (purpose flour - 2 cups)

Instructions

1. In a large bowl, dissolve the yeast in warm water and let it sit for 5 minutes until foamy.
2. Add the flour to the yeast mixture and knead until a smooth dough forms. Cover the bowl with a damp cloth and let it rise for 1 hour.
3. In a separate bowl, combine the ground pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, sugar, and black pepper. Mix well.
4. Divide the dough into small pieces and roll each piece into a circle about 4 inches in diameter.
5. Place a spoonful of the pork filling in the center of each dough circle. Fold the edges of the dough over the filling and pinch to seal.
6. Place the mandu on a steamer basket lined with parchment paper. Steam for 15-20 minutes, or until the dough is cooked through and the filling is hot.
7. Serve the Jjinppang Mandu hot with soy sauce or dipping sauce of your choice.