Chinese-Style Pork Mul-mandu (Boiled Dumplings)

How to make it

Amounts in the steps are for 10 servings.

1. 1

   Mix the medium-strength flour with the salt, add the water little by little, and knead for 8 minutes until the dough is smooth. Wrap it in plastic and rest it for 30 minutes.

2. 2

   Add the jin-ganjang, minced ginger, and black pepper to the ground pork and stir in one direction until the mixture turns sticky.

3. 3

   Add the stock in 3 to 4 additions, working it in until the meat has absorbed it all, then mix in the chopped scallion whites.

4. 4

   Roll the dough into a thin rope, cut it into small pieces, and roll each one out into a thin round dumpling wrapper.

5. 5

   Spoon the filling in and press the edges together firmly to seal each mandu.

6. 6

   Drop the mandu into boiling water; once they float, add 1 cup of cold water in two additions and bring it back to a boil. Lift them out once the filling is cooked through.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the filling is too salty, work in tofu or rice. You cannot add water to a filling, so you make more of it to dilute the seasoning.