Kimchi Rice Cake Dumplings (Kimchi-tteok)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Add salt to the buckwheat flour, wheat flour, and glutinous rice flour, sift, and knead with boiling water (ikban-juk).
2. Slice the kimchi and peel the squid and chop coarsely.
3. Heat oil in a pan, stir-fry the kimchi, add the squid and stir-fry, and let cool.
4. Pinch off dough and shape into 10cm rounds, put step 3 in the center, and fold into half-moon shapes.
5. Line a steamer with cotton cloth over rising steam, steam for 14 minutes, then let rest for about 5 minutes.
6. Let cool slightly and serve on a plate.