Kaesong, Korea

Pyeonsu

Square dumplings for people who like their corners neat and their summers cool.

70 minTime

14 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

320kcal

14 gprotein

4 gfibre

70minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)1½ cups

Water½ cup

Salt1 tsp, divided

Zucchini (courgette, baby marrow)2 small, cut into thin matchsticks

Dried shiitake mushrooms6, soaked

Firm tofu150 g firm tofu, crumbled

Pine nuts2 tbsp

Garlic2 cloves, minced

Spring onion (green onion, scallion)1 stalk, finely sliced

Sesame oil2 tsp

Soy sauce2 tbsp, divided

Sesame seeds1 tsp, toasted

Rice vinegar1 tbsp

7 steps

1Knead the maida, a pinch of salt and the water into a smooth dough. Cover and rest 30 minutes.
2Toss the zucchini with 1/2 tsp salt for 10 minutes, then squeeze. Soak the shiitake in hot water for 20 minutes and slice fine.
3Heat 1 tsp sesame oil and stir fry the zucchini with the garlic for 1 minute. Add the shiitake for 1 minute more. Cool, then mix with the tofu, spring onion, sesame seeds, remaining sesame oil and 1 tbsp soy sauce.
4Roll the dough thin and cut 20 squares of about 8 cm.
5Place a spoon of filling and a pine nut in the centre of each. Bring the four corners to the middle and pinch the four seams shut to make a square pillow.
6Steam on oiled parchment over boiling water for 8 minutes.
7Mix the remaining soy sauce with the vinegar. Serve the pyeonsu warm, or cool them and chill for a summer plate.

Serve it like this

Line them up on a cool plate in neat rows with the vinegar soy in a small bowl and a few sesame seeds on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.