Steps

1. In a bowl, add all-purpose flour 70g and potato starch 30g and mix well.
   🕒 00:37
2. Gradually add water 75ml and mix until smooth, ensuring there are no lumps.
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3. Cover the dough with plastic wrap to prevent it from drying out and let it rest for at least 30 minutes.
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4. Scrape the skin off burdock root 1/2 piece with the back of a knife and cut into bite-sized pieces.
   🕒 01:03
5. Soak the burdock root in vinegar water for about 10 minutes to remove bitterness.
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6. Peel and cut carrot 50g into thin slices.
   🕒 01:20
7. Peel and cut daikon radish 200g into thin slices.
   🕒 01:28
8. Cut napa cabbage 200g into easy-to-eat pieces, about 5cm.
   🕒 01:37
9. Trim the hard base from shimeji mushrooms 100g and separate them into bite-sized pieces.
   🕒 01:41
10. Peel and thinly slice ginger 10g.
    🕒 01:49
11. Add the rinsed burdock root, chopped carrot, daikon radish, napa cabbage, shimeji mushrooms, and ginger to a donabe (earthenware pot) and mix.
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12. Add water 600ml, mirin (sweet rice wine) 2 tbsp, and dashi granules 2 tsp to the donabe, then cover with a lid.
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13. Bring to a boil over medium-high to high heat.
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14. Once boiling, stir gently to dissolve the dashi granules.
    🕒 02:23
15. Cover again, reduce heat to medium-low, and simmer until the vegetables are tender.
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16. When the vegetables are softened and cooked, tear thinly sliced pork 150g into pieces and add to the pot.
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17. Bring to a boil until the pork is cooked through, and skim off any scum that rises to the surface.
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18. Once the scum is removed, reduce to low heat and dissolve miso 2.5 tbsp into the broth.
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19. Slightly wet the tip of a spoon and scoop portions of the prepared dumpling dough into the pot. [Pro Tip!] Wetting the spoon tip prevents sticking. Thinly flatten the dough for easier eating.
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20. Ladle some broth over the dumplings or push them down into the pot, and simmer for 2-3 minutes until the dumplings are cooked through.
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21. Once the dumplings are cooked, it's ready to serve.
    🕒 04:08