Mince 3 cloves of garlic, and finely chop the paddy straw mushrooms and perilla leaves.
In a bowl, combine 300g of ground pork, garlic, ginger powder, oyster sauce, soy sauce, and salt. Mix thoroughly to make the filling.
Transfer the filling into a ziplock bag and cut a small corner off one end to create a piping bag-like shape.
Place a dumpling wrapper in each compartment of an ice cube tray, then use the ziplock bag to fill each with the filling. Optionally add minced shrimp or squid for extra flavor.
Freeze for about 30 minutes until firm enough to hold its shape.
Steam in a steamer over boiling water for 7 to 10 minutes, or cook in a microwave-safe dish for about 4 minutes.
Mix ground pork with minced garlic, ginger powder, chopped vegetables, and seasonings to prepare the filling.
Place dumpling wrappers in each ice cube tray compartment, fill with the filling using the ziplock bag, and freeze for 30 minutes to set.
Steam for 7–10 minutes or microwave for about 4 minutes until cooked through.
Cooking tips 💡
For deeper flavor, use freshly grated fresh ginger instead of ginger powder.
To prevent the shapes from collapsing during steaming, freeze the dumplings for at least 30 minutes to ensure they are fully solidified.
When using the microwave, always cover the dish with a microwave-safe lid or cover to prevent the dumplings from drying out.
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