Three-Color Dim Sum (Samsaek Dimsum)

Steps

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

1. Divide the flour into three portions, add prickly pear, mulberry leaf, and gardenia powder respectively along with water, knead into doughs, and let them rest in plastic bags.
2. Squeeze the water out of the tofu with cheesecloth, chop the onion, green onion, and garlic, slice the chives, and blanch the mung bean sprouts in hot water and chop finely.
3. Peel the squid and chop it into small pieces.
4. Mix the prepared tofu, onion, green onion, garlic, chives, bean sprouts (2), and squid (3) into the ground beef, then add the sesame oil, pepper, and toasted sesame seeds to make the dim sum filling.
5. Take out the rested flour doughs and roll them out wide with a rolling pin.
6. Cut the rolled dough into squares, put the filling inside, blanch the Korean water dropwort into strings to tie the tops of the dim sum, and steam in a steamer once the steam rises for about 10 minutes to finish.