Zucchini Dumplings (Hobak Mandu)

Steps

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

1. Julienne the zucchini and chop coarsely, sprinkle with salt, squeeze out the moisture, stir-fry over high heat until well cooked, and let cool.
2. Soak the shiitake mushrooms, remove the stems, slice thick ones thinly, then julienne, toss with perilla oil, and stir-fry over high heat. Chop the green chili pepper and stir-fry lightly.
3. When the stir-fried zucchini, chili pepper, and mushrooms have cooled completely, mix them together and toss with toasted sesame seeds, black pepper, and sesame oil.
4. Mix the measured flour and water into a dough, roll it out to 0.2cm thickness, and cut out dumpling wrappers with a round cutter about 7 to 8cm in diameter.
5. Put the dumpling filling into the wrappers to form the dumplings.
6. Line a steamer with a damp cotton cloth over rising steam and steam the dumplings, or boil them in boiling water with a little salt, taking care that they do not burst.