Jjinppang Mandu

Ingredients

• Active dry yeast (2 teaspoons)
• Warm water (3/4 cup (about 110°f or 43°c))
• All-purpose flour (3 cups)
• Ground pork (1 pound)
• Cabbage (1 cup, finely chopped)
• Green onions (1/2 cup, finely chopped)
• Garlic (3 cloves, minced)
• Ginger (1 tablespoon, minced)
• Soy sauce (2 tablespoons)
• Sesame oil (1 tablespoon)
• Salt (1 teaspoon)
• Sugar (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Parchment paper (as needed for lining the steamer)

Instructions

1. In a large bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes, or until it becomes foamy.
2. Gradually add the all-purpose flour to the yeast mixture, mixing until a rough dough forms. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
4. While the dough is rising, prepare the filling. In a separate bowl, combine the ground pork, finely chopped cabbage, green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, sugar, and black pepper. Mix well until all ingredients are evenly combined.
5. Once the dough has risen, punch it down and divide it into small pieces (about 10-12). Roll each piece into a circle approximately 4 inches in diameter.
6. Place a spoonful of the pork filling in the center of each dough circle. Carefully fold the edges of the dough over the filling and pinch to seal tightly, forming a small bun.
7. Prepare your steamer by lining the basket with parchment paper to prevent sticking. Place the mandu in the steamer, ensuring they are spaced apart.
8. Steam the mandu over boiling water for 15-20 minutes, or until the dough is cooked through and the filling is hot and juicy.
9. Serve the Jjinppang Mandu hot with a side of soy sauce or your favorite dipping sauce.