Napa Cabbage Dumpling Soup (Baechu Mandu Tang)

Steps

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

1. Put the radish, brisket, and garlic in a pot and gently boil to make the broth.
2. Lay a cloth in a steamer and steam the napa cabbage and Korean water dropwort for about 10 minutes, then let cool.
3. Wrap the tofu in a cloth and squeeze out the water by hand.
4. Slice the chives, finely chop the shiitake and oyster mushrooms, chop the beef, and mix well with the low-sodium soy sauce, green onion, garlic, sesame oil, pepper, and toasted sesame seeds to make the dumpling filling.
5. Lay out a steamed cabbage leaf, put the filling on it, and fold in both sides and roll it up.
6. Tie the rolled cabbage dumplings with the steamed Korean water dropwort strips. When the broth boils, add the cabbage dumplings, season with soy sauce, and boil once more to finish.