Korean Chicken Mandu | Steamed Asian Dumplings

Measure the flour into a bowl with a pinch of salt, then gradually add about 150-160 ml of lukewarm water. Knead into an elastic, smooth dough, cover, and let rest for 30 minutes at room temperature.

Finely chop the chicken thigh fillets with a knife or mince them. Finely slice the Napa cabbage, salt lightly, let sit for 10 minutes, then thoroughly squeeze out the excess moisture.

In a large bowl, mix the minced chicken with the squeezed Napa cabbage, sliced spring onions, grated garlic, and ginger. Season with 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and salt, then mix thoroughly.