Steps

1. Finely chop 100g of cabbage.
   🕒 00:34
2. Place the chopped cabbage in a microwave-safe bowl and microwave on 600W for 1 minute.
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3. Rinse the microwaved cabbage under cold water, let it cool, then firmly squeeze out excess water.
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4. In a bowl, combine the squeezed cabbage with 1.5 tsp of miso, 1 tsp of sugar, 1 tsp of sesame oil, and 1 tbsp of toasted sesame seeds. Mix well.
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5. In another bowl, mix 35g of okara powder and 35g of potato starch.
   🕒 01:14
6. Add 140ml of water to the mixed dry ingredients and stir to combine.
   🕒 01:22
7. Microwave the mixed dough on 600W for 1 minute.
   🕒 01:42
8. Once some parts have solidified, knead the dough well and microwave again on 600W for 1 minute.
   🕒 01:49
9. When the dough becomes mostly translucent, loses its powdery texture, and achieves a chewy, mochi-like consistency, transfer the dough to a bowl and knead it against the sides of the bowl until smooth. (Key Tip: Adjust water based on the type of okara powder used, aiming for a dough consistency similar to that for pound cake or muffins, slightly thick.)
   🕒 01:58
10. Divide the kneaded dough into 4 equal portions. Cover with plastic wrap to prevent drying.
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11. Clean your work surface. Use a rolling pin or similar tool to roll out each dough portion into a circle approximately 10-12 cm in diameter. (Key Tip: Roll the center thinner than the edges to make it easier to wrap the filling.)
    🕒 02:28
12. Place 1/4 of the prepared miso cabbage filling in the center of each rolled-out dough circle.
    🕒 02:44
13. Bring the sides of the dough up and pinch them together, then bring the opposite sides up and pinch them together.
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14. Pinch and bring together the opposite edges to seal, then firmly pinch the seams to shape the dumpling neatly.
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15. Ensure the seam is well sealed, then gently flatten the dumpling with your hand. Wrap each shaped dumpling in plastic wrap to prevent drying.
    🕒 03:08
16. Heat a frying pan with vegetable oil over medium heat.
    🕒 03:49
17. Remove the plastic wrap and place the dumplings in the heated pan, seam-side down. Cook until golden brown on both sides.
    🕒 03:59
18. Cooking the sides by standing the dumplings up can also enhance the flavor and texture. (Key Tip: A crispy exterior makes these dumplings delicious.)
    🕒 04:20
19. Once golden brown on all sides, they are ready to serve.
    🕒 04:31