[Making the dough] Combine all ◆ ingredients and mix well.

Dissolve beet sugar syrup in water that's warm to the touch, add the hot water to the flour from Step 1 and knead.

When the dough clumps up into one piece, keep it in a warm place and let it sit for the first proofing.

Finely chop up the cabbage, sprinkle 1 tablespoon of salt and let it sit for 30 minutes.

Strain excess water from the tofu by placing a weight on top of the tofu. (You can also briefly microwave the tofu.) Finely chop up the rest of the ingredients.

After letting the cabbage sit for 30 minutes, there will be some excess water coming out, so drain the excess water using a kitchen towel.

Stir-fry the ingredients in the order of ginger →dried shiitake mushrooms→green onion→tofu→and then cabbage. Season with salt, soy sauce and sesame oil.

Punch down the dough after the proofing and divide it into 6 portions. Let it sit for another 10 minutes.

[Shape] Roll out the dough into a round shape using a rolling pin. Roll out into about a thickness of 5 mm.

Place the ingredients from Step 7 in the middle. Make sure not to put in too much filling, because you will not be able to wrap it.

Stick together the side closest to you and the opposite side.

Then stick both left and right sides of the dough together to the middle.

Fold in the round part of the dough and stick them together to the middle, then the shaping is done! Let the dough sit in a warm place for 30 to 40 minutes for the second proofing.

After proofing, steam in a heated steamer for 15 to 20 minutes. Then you're all done!

It should look like this when it is ready.