Three-Color Beef Dumplings (Samsaek Sogogi Mandu)

Steps

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

1. Blanch the spinach in boiling water with salt, cool it in cold water, and grind it finely.
2. Prepare the carrot juice, spinach juice, and perilla seed powder separately, divide the flour and starch into three portions, knead each with one of them, and let the doughs rest.
3. Cut the zucchini into thin strips, lightly brine in salt, and remove the moisture; slice the garlic chives; blanch the mung bean sprouts, remove the moisture and chop; and squeeze all the water out of the tofu in cheesecloth.
4. Separate the egg into yolk and white and make thin omelet sheets of each. Put the anchovies, kelp, dried shrimp, and onion in a pot, boil for about 30 minutes, and strain through a sieve to make the broth.
5. Finely mince the beef and season with the green onion, garlic, sesame oil, and pepper.
6. Mix the prepared vegetables (3) and meat (5) to make the dumpling filling, roll out the rested doughs (2) into wrappers, and fill them to make dumplings. Boil the three-color dumplings in the prepared broth (4), serve, and top with the egg strips to finish.