Wang-mandu (Large Steamed Dumplings)

How to make it

1. 1

   Dissolve the active dry yeast and sugar in lukewarm water, let it stand for 5 minutes, then mix it with the all-purpose flour and salt and knead it into a dough.

2. 2

   Cover the dough with plastic and let it go through the 1st rise in a warm place for 1 hour to 1 hour 30 minutes, until it swells to 2 times its size.

3. 3

   Squeeze the water out of the tofu and out of the chopped kimchi, then add them to the ground pork and garlic chives along with the seasoning ingredients and work the mixture into a filling.

4. 4

   Divide the dough into suitable pieces, roll them out, spoon in a generous amount of filling, and shape them into wang-mandu.

5. 5

   Let them through the 2nd rise for about 30 minutes, then steam them for 15 to 18 minutes in a steamer with the steam already up.

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.