Mandu, Korea's boiled or steamed dumpling, is made by folding wrappers filled with minced beef, cabbage and spring onion one by one. Shaping forty pieces by hand takes time and patience, resulting in a hearty steamed dumpling shared by the whole family.
Salt the finely chopped cabbage and let it sit for 15 minutes, then squeeze it firmly by hand to remove all the water.
Mix the minced beef, squeezed cabbage, spring onion, garlic cloves, ginger, sesame oil, soy sauce and egg thoroughly.
Place a teaspoon of filling in the centre of each wrapper, moisten the edges with water, fold into a half-moon and pinch the two corners together to form the mandu shape.
Arrange the dumplings in a steamer without letting them touch and steam for 15 minutes.
Don't add the cabbage to the filling before squeezing out its water thoroughly, or the filling turns watery and the wrapper tears while cooking. Allergens: contains wheat (gluten), egg, sesame and soy.
Using minced chicken instead of beef makes the filling lighter; in that case I would cut the sesame oil to half a tablespoon, since chicken already carries less fat.
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