Steps

1. Thinly slice 1 cucumber, then julienne it.
   🕒 01:38
2. Place the julienned cucumber in a bowl, add a pinch of salt, and lightly salt-cure.
   🕒 02:06
3. Squeeze out the excess moisture from the salt-cured cucumber. [Key Tip!] Properly squeezing the cucumber preserves its freshness while preventing the filling from becoming watery.
   🕒 02:32
4. In a separate bowl, add 80g ground chicken, 1 tsp soy sauce, 1 tsp cooking sake (rice wine), and 1 tsp sesame oil. Mix well until sticky. [Key Tip!] Ground chicken, with its less firm fat, is ideal for cold dumplings.
   🕒 03:06
5. Add the squeezed cucumber to the mixed ground chicken and combine to create the filling.
   🕒 03:45
6. Place an appropriate amount of filling onto 12 dumpling wrappers. [Key Tip!] Start with a small amount of filling to make wrapping easier.
   🕒 04:47
7. Moisten the edges of the wrapper with water, lift the edges from the four corners, bring them together in the center, and fold into a square pinwheel shape. [Key Tip!] This folding method creates the distinctive 'Pyonsu' shape. If it's difficult, a simple fold in half is also acceptable.
   🕒 05:14
8. Bring a generous pot of water to a boil. Gently add the dumplings using a ladle or strainer, ensuring they don't stick to the bottom of the pot. Boil until they float to the surface.
   🕒 06:16
9. Transfer the boiled dumplings, now translucent, to an ice bath and quickly chill.
   🕒 06:55
10. Drain the well-chilled dumplings and arrange them on a platter filled with ice.
    🕒 07:16
11. Mix 1 tbsp soy sauce and 1 tbsp vinegar. Add chili oil (to taste) if desired, and serve with the dipping sauce. Enjoy!
    🕒 07:45