Cooked it a bit long (minute extra per sear and the steam) due to being a bit paranoid about the pork. Cook until 160ºF minimum to ensure the pork is mostly cooked the way through. Highly recommend using a sake for the steam and the sauce. Extra depth of flavor there from it. Maybe do a little honey next time too.
This made closer to 9 servings, maybe my measurements were off a bit? I did about a cup per. Taste is definitely there. Used fresh pasta too as opposed to dry and rehydrated.
Definitely not "traditional," but I had some ramen i needed to use up and had a Some parmesean I could grate. Needed 2 yolks to coat it fully. Used too much pasta water so it was less thick than desired. Definitely easy and repeatable.
Fill them as if you're filling bao buns, or, have a light dusting of flour on a curring board or something to prevent stickage. If it isn't perfect, some loose cheese will seal it with a cheese crisp. I used a Hamilton Beach griddle set at roughly 275°F. You want the dough to be pretty solid, springy but not wet. Basically, bread crust ready to crack. If you're going to use oil, use a neutral one like avocado. No exact length of cook time. Might try baking next time to see if a better cook through result happens. The one cut open for the Pic was slightly underdone/raw on the sides that didn't touch the griddle. Not a lot of sauce or pepperonis. Idk what the creator was saying about needing 5 cups of cheese as I barely made it through 1 for this. Larger grapefruit for size that I got for this recipe cut into 10 dough balls.
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