Wang-mandu and Jjinppang (Dumplings and Steamed Buns)

How to make it

1. 1

   Mix all the dough ingredients and knead for 8 to 10 minutes until the dough is smooth. Cover it and let it ferment in a warm place for 60 to 90 minutes, until it is about twice its size.

2. 2

   Blanch the mung bean sprouts briefly, squeeze them dry, and chop them fine. Boil the dangmyeon noodles and cut them short as well, and slice the garlic chives thin.

3. 3

   Work the seasonings into the ground pork until the mixture turns sticky, then fold in the mung bean sprouts, dangmyeon noodles, and garlic chives.

4. 4

   Press the gas out of the risen dough, divide it into the sizes you want, round each piece, and rest them for 10 minutes.

5. 5

   Roll the dough out, spoon in the meat filling, and shape the wang-mandu. For the jjinppang, spoon in the sweet red bean paste and close them into rounds.

6. 6

   Set them in the steamer for a 2nd rise of 20 to 30 minutes, then steam them for 15 to 18 minutes over full steam. Turn off the heat and open the lid 5 minutes later.

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.