Korean Beef and Cabbage Rolls

This is adapted from a Cooking Light recipe. Even the kids loved these! I served them with teriyaki marinade to dip in.


Ingredients

* Filling:
* 1/2 cup chopped green onions
* 1/4 cup low-sodium soy sauce
* 1 tablespoon sesame seeds
* 1 tablespoon dark sesame oil
* 2 teaspoons sugar
* 1/4 teaspoon freshly ground black pepper
* 1/4 teaspoon bottled ground fresh ginger
* 1/4 teaspoon bottled minced garlic
* 1/8 teaspoon ground red pepper
* 1/2 pound ground sirloin
* Cooking spray
* 2 cups thinly sliced green cabbage (I used bagged cabbage)

Dough:
* 4 cups all-purpose flour (I mixed white and whole wheat flour)
* 2 tablespoons baking powder
* 1/2 teaspoon salt
* 1 1/3 cups water
* 1/4 cup honey
* 2 tablespoons canola oil
* 1 tablespoon sesame seeds

Preparation

To prepare filling, combine first 11 ingredients in a large bowl.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; cook 8 minutes or until done, stirring occasionally. Stir in cabbage; cook 4 minutes or until cabbage is tender. Remove from heat; cool completely.

To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Combine 1 1/3 cups water, honey, and canola oil, stirring with a whisk. Add water mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); cover and let stand 5 minutes.

Roll dough into a 16 x 12–inch rectangle (about 1/4-inch-thick) on a lightly floured surface. Cut dough into 12 (4-inch) squares. Working with 1 square at a time (cover remaining dough with a towel to prevent drying), spoon about 1/4 cup beef mixture into center of each square. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Pinch 4 edges together to seal. Sprinkle with sesame seeds. I cooked these on the indoor grill.