1. Prepare the Dough
In a large bowl, mix the all-purpose flour and kosher salt. Gradually add the hot water while stirring to form a shaggy dough.
Knead the dough for 8–10 minutes until smooth and elastic. Cover with a damp towel and let rest for 30 minutes.
2. Make the Filling
In a small bowl, combine the soy sauce, sugar, gochujang, kosher salt, and black pepper to create the seasoning mixture.
In a large mixing bowl, combine the ground beef, napa cabbage, shiitake mushrooms, ginger, garlic, buchu, green onion, and beaten egg.
Add the seasoning mixture to the filling ingredients and thoroughly mix until evenly combined.
3. Assemble the Dumplings
Divide the dough into smaller portions (~18g each) and roll them into thin circular sheets.
Place about 1 tablespoon of filling in the center of each wrapper. Fold the edges and pleat them to seal tightly.
4. Decorate (Optional)
To make the snakes, take a small portion of the dough and knead in matcha or spirulina powder for green color, or beet powder for red color.
Roll the colored dough into thin "snakes" for decoration. Attach them on top of the dumplings to resemble coiled snakes.
Use black sesame seeds for eyes and Gimme Seaweed strips for snake stripes. Shape a small piece of red dough as the tongue.
5. Steam the Dumplings
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving space between each one.
Steam over boiling water for 12–15 minutes, or until the dough becomes translucent and the filling is fully cooked.
