Steamed Mushroom Dumplings (Beoseot Mandu Jjim)

Steps

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

1. Divide the flour into three portions, add pumpkin powder, prickly pear powder, and spinach powder respectively along with water, oil, and salt, knead into doughs, put them in a plastic bag, and let rest for 1-2 hours.
2. Chop the onion, garlic, and mushrooms into small pieces.
3. Squeeze the water out of the tofu with cheesecloth.
4. Remove the shells and innards from the shrimp, chop them, and mix evenly with the garlic.
5. Mix the chopped vegetables (2), mashed tofu (3), and shrimp (4) to make the dumpling filling.
6. Roll the rested dumpling dough (1) thin, cut it into flower shapes, add the filling (5), and pinch the dough together to shape. Boil the milk and heavy cream, add the dumplings, and cook them gently as if steaming to finish.