Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons water
• a little starch flour
• 150 g finely chopped beef (round cut)
• 3 dried shiitake mushrooms
• 90 g tofu (about 1/3 block)
• 90 g mung bean sprouts
• 90 g napa kimchi
• 8 cups (2 L) beef stock
• 1 egg
• 2 teaspoons salt
• 2 tablespoons chopped green onion
• 1 tablespoon minced garlic
• 1 tablespoon sesame salt
• 1 tablespoon sesame oil
• a little salt and black pepper

Instructions

1. Sift the flour with salt, add water, and knead well. Wrap the dough in cloth and let it rest for about 30 minutes.
2. Soak the dried shiitake mushrooms and slice them thinly. Squeeze the tofu well in cloth and mash it finely.
3. Blanch the mung bean sprouts in boiling water, squeeze out the moisture, and chop them finely. Finely chop the napa kimchi and squeeze out the juice.
4. Combine all filling ingredients in a bowl and mix well with the filling seasonings.
5. Separate the egg white and yolk, season lightly with salt, beat them, and cook into thin yellow-and-white egg crepes over low heat. Cut into diamond-like pieces.
6. Roll out the dough thinly, cut into round wrappers about 8 cm in diameter, and dust lightly with starch flour between layers.
7. Place filling on each wrapper and shape into half-moon dumplings or baby-hat shapes.
8. Season and bring the beef stock to a boil, add the dumplings, and simmer over medium heat until they float and are cooked through. Serve in bowls and top with the egg garnish.