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1
Defrost the rice cakes slowly in the refrigerator; then soak in water for about 4 hours.
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2
Remove and discard the core and outer leaves of the cabbage and trim the leaves of the tough membranes.
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3
Blanch the cabbage in boiling, salted water for 1 minute until wilted, then shock in ice water.
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4
Roughly chop the cabbage and transfer to a food processor.
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5
Pulse until well chopped.
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6
Squeeze out excess water and transfer to a large bowl.
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7
Blanch the soy bean sprouts in the same boiling, salted water for 1 minute and shock in ice water.
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8
Transfer to a food processor and pulse until well chopped.
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9
Squeeze out the excess water and add to the cabbage.
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10
Stir in the chopped tofu.
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11
Transfer the mixture to a cheesecloth lined sieve, place a weighted plate on top of the mixture, and let stand over a bowl in the refrigerator for 2 hours to remove excess water.
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12
Transfer the vegetable mixture to a large bowl and add the scallions, garlic, ground meat, salt, and sesame oil.
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13
Mix well.
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14
To assemble the wontons, place a teaspoon of the filling in the center of a gyoza wrapper.
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15
Brush the edges with water and pinch the edges to seal.
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16
Repeat with the remaining filling and wrappers.
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17
To make the broth, combine the flank steak and the water in a pot and let simmer for 1 hour.
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18
Remove the meat.
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19
When cool enough to handle, slice the beef thinly against the grain.
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20
Add the salt, soy sauce, and wonton soup base, to the broth.
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21
Drain the rice cakes, add them to the broth, and let simmer for 5 minutes.
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22
Add the wontons and sliced beef and let simmer for about 10 minutes more.
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23
Garnish with the scallions, egg and nori.
