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1
[Making the dough] Combine all ingredients and mix well.
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2
Dissolve beet sugar syrup in water that's warm to the touch, add the hot water to the flour from Step 1 and knead.
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3
When the dough clumps up into one piece, keep it in a warm place and let it sit for the first proofing.
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4
Finely chop up the cabbage, sprinkle 1 tablespoon of salt and let it sit for 30 minutes.
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5
Strain excess water from the tofu by placing a weight on top of the tofu.
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6
(You can also briefly microwave the tofu.)
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7
Finely chop up the rest of the ingredients.
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8
After letting the cabbage sit for 30 minutes, there will be some excess water coming out, so drain the excess water using a kitchen towel.
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9
Stir-fry the ingredients in the order of ginger dried shiitake mushroomsgreen oniontofuand then cabbage.
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10
Season with salt, soy sauce and sesame oil.
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11
Punch down the dough after the proofing and divide it into 6 portions.
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12
Let it sit for another 10 minutes.
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13
[Shape] Roll out the dough into a round shape using a rolling pin.
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14
Roll out into about a thickness of 5 mm.
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15
Place the ingredients from Step 7 in the middle.
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16
Make sure not to put in too much filling, because you will not be able to wrap it.
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17
Stick together the side closest to you and the opposite side.
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18
Then stick both left and right sides of the dough together to the middle.
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19
Fold in the round part of the dough and stick them together to the middle, then the shaping is done!
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20
Let the dough sit in a warm place for 30 to 40 minutes for the second proofing.
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21
After proofing, steam in a heated steamer for 15 to 20 minutes.
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22
Then you're all done!
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23
It should look like this when it is ready.
