Pork Dumpling Pouches with Plum Sauce (Maesil Pork Mandu)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Pound the pork tenderloin thin with a meat mallet and season with black pepper.
2. Soak the wood ear mushrooms and chop finely; coarsely mince the onion and garlic.
3. Soak the glass noodles thoroughly in warm water and cut them; finely chop the zucchini, carrot, and shiitake mushrooms.
4. Heat oil in a pan and stir-fry the minced onion and garlic.
5. Add the plum syrup, chopped zucchini, carrot, shiitake mushrooms, wood ear mushrooms, and glass noodles from step 4 and stir-fry to make the dumpling filling.
6. Spread the pork out flat, put in the filling, form it into a pouch, tie it with string, and roast it in the oven together with the tomato.