Pyeonsu

Method

1. Put 2 dried shiitake in a small bowl, cover with warm water and leave to soak for 25 minutes until fully soft and pliable.
2. While the mushrooms soak, make the dough: stir 70 g plain flour with 0.25 tsp salt in a bowl, pour in 35 ml lukewarm water and bring together into a rough ball. Knead firmly on an unfloured board for 8 minutes until smooth and elastic, then wrap and rest at room temperature for 30 minutes.
3. Cut 50 g courgette into 3 cm matchsticks, toss with 0.25 tsp fine salt and leave 10 minutes, then squeeze out the water in your fist. Blanch 40 g mung bean sprouts in boiling water for 1 minute, refresh under cold water, squeeze dry and chop roughly. Squeeze the soaked mushrooms, discard the stems and slice the caps into fine strips.
4. In a bowl combine 80 g minced beef with the courgette, sprouts and mushrooms, 1 finely chopped spring onion, 1 clove minced garlic, 1 tsp soy sauce, 1 tsp sesame oil, 0.5 tsp toasted sesame seeds and 1 pinch black pepper. Mix with your hand in one direction for a minute so the filling holds together, and keep it cold until you wrap.