Making japchae big dumplings
It's a savory japchae king dumpling that's reliable even if you eat one.
3 serving
Within 60 minutes
날개달고
Ingredients
  • Strong flour
    240g
  • Makgeolli
    90ml
  • Baking powder
    7g
  • East
    7g
  • Sugar
    30g
  • Butter
    20g
  • Japchae
  • Carrot
  • Mushrooms
  • onion
  • chili
  • Sesame oil
    2TS
  • ground pepper
    1TS
  • Soy sauce
    1TS
  • Sugar
    0.5TS
  • crushed garlic
    1TS
Cooking Steps
STEP 1/4
Add 240g of strong flour, 90ml of makgeolli, 7g of BP, 7g of yeast, 30g of sugar, and 20g of butter to make the first fermentation in the kneader.
STEP 2/4
Boil 1 square noodle for 7 minutes and drain.
STEP 3/4
Chop the onions, carrots, and peppers, salt the mushrooms, squeeze the water out and chop them.
STEP 4/4
Mix 2 tablespoons of sesame oil, 1 tablespoon of pepper, 1 tablespoon of soy sauce, 0.5 tablespoon of sugar, and 1 tablespoon of minced garlic, then roll the fermented dough to the size of your palm, fill it, and steam it in the steamer for about 6 minutes.
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