Sugyoae-beop (Steamed Half-Moon Dumplings)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- pyogo and seogi mushrooms, cucumber
- pine nuts and black pepper
- wheat flour
- oil
- vinegar-soy sauce
Instructions
- Slice pyogo, seogi and cucumber fine; season with pine nuts and ground black pepper.
- Sift wheat flour through silk, knead like noodle dough, and roll thin.
- Cut rounds with the foot of a brass bowl, fill each generously, and pinch closed.
- Boil well, toss in oil, and serve in vinegar-soy sauce.