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In this video, the host demonstrates how to prepare steamed cabbage dumplings using Beijing cabbage, thinly sliced beef, enoki mushrooms, and bean sprouts. The cabbage leaves are blanched, then filled with a mixture of beef, mushrooms, and a leaf of perilla, tightly rolled, and steamed for ten minutes. While steaming, a simple sauce is made from soy sauce, sugar or honey, vinegar, minced garlic, and green onion, with optional Korean mustard for extra heat. The finished dumplings are served with the sauce.