Ingredients
3.5 c of flour plus additional flour as needed to form dough
1 T sugar
2 t yeast
1.5 c 95-98 degree water
2 t baking powder
½ T cold water
2/3 pound ground beef or pork, cooked
1.25 pound napa cabbage
1 green onion, finely chopped
1 t fresh gingerroot, finely chopped
2 t salt
1 t pepper
1 t sugar
1 t sesame oil
2 T soy sauce
Preparation
Mix flour and sugar in bowl. Combine yeast and warm water and let sit 5 minutes until bubbly. Add to flour/sugar mixture and mix with dough hook until dough forms and is smooth and elastic. Add more flour as needed. Cover and let rise about 2 hours in warm place.
After dough has risen, punch down and add baking powder that has been dissolved in ½ T cold water. Knead again with dough hook. Let rest, covered, while preparing filling.
Saute pork or beef; drain well. Dice cabbage. Pickle by adding 1 t salt for 20 minutes. Squeeze dry and finely chop. Then mix in bowl with 1 t salt, 1 t pepper, 1 t sugar, 1 t sesame oil, 1 T soy sauce and cooked meat. This is the filling.
Cut dough into egg size pieces. Flatten and then roll into about a 5" round that is ¼" thick on floured silpat. Put about 1.5 T filling in center and gather up to pleat and fully close bun. Place on parchment lined cookie sheet.
To cook, add 3 T oil into pan over medium heat. Add bun and cook until lightly browned on bottom. Add 2/3 c water and cover to steam until almost all of the water has evaporated. Serve immediately with soy sauce.
