Korean-Spiced Beef and Cabbage Rolls

Korean-Spiced Beef and Cabbage Rolls (Adapted from CL)

For the filling

1/2 cup chopped green onions
1/4 cup soy sauce
1 tablespoon sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon dry sherry
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon minced fresh ginger
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
8 ounces ground sirloin
2 teaspoons olive oil
2 1/2 cups thinly sliced Napa cabbage

For the dough

4 cups all-purpose flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/3 cups water
1/4 cup honey
2 tablespoons canola oil
1 tablespoon water
1 large egg white, lightly beaten
1 tablespoon sesame seeds

To make the filling

Preheat oven to 375

In a medium bowl, stir together green onions, soy sauce, sesame seeds, toasted sesame oil, sherry, sugar, garlic, ginger, black pepper and cayenne. Add sirloin and mix lightly until combined.

In a large skillet, heat oil over medium-high heat. Add beef mixture - cook until the beef is completely cooked though, breaking up with a wooden spoon, about 6 to 8 minutes. Stir in cabbage - cook until tender, about 4 minutes. Remove from heat and let cool completely.

To make the dough

In a large bowl, whisk together flour, baking powder and salt.

In a medium bowl, whisk together water, honey and canola oil. Pour mixture into the dry ingredients and stir until it forms a soft dough. Scoop the mixture out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover and set aside to rest for 5 to 10 minutes.

Roll dough into a 16" by 12" rectangle on a lightly floured surface. Divide the dough into 12 4" squares. Working with 1 piece at a time, keeping the remaining dough covered, spoon about 1/4 cup of the beef/cabbage mixture into the center of the square. Lightly moisten the edges of the dough with water. Bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Carefully transfer the formed roll, seam side down, on a baking sheet lined with parchment paper. Repeat with remaining dough and filling.

In a small bowl, whisk together water and egg white. Brush the top of each prepared roll and follow up with a sprinkling of the sesame seeds. Place in the oven and bake until lightly browned, about 20 to 25 minutes. Remove and let cool slightly on a wire rack before serving.

Makes 12 rolls.

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