Ingredients

• 3 cups flour (360 g)
• 1 1/2 cups water
• 1 teaspoon salt
• 1/2 cup flour for dusting (or about 50 store-bought frozen dumpling wrappers)
• 150 g ground beef
• 1 block tofu (300 g)
• 200 g mung bean sprouts
• 100 g chives
• 2 tablespoons chopped scallion
• 1 teaspoon minced garlic
• 1 tablespoon sesame oil
• 1 teaspoon salt
• a little ground black pepper
• 1 teaspoon soy sauce
• 1 teaspoon salt
• 1 teaspoon minced garlic
• a little ground black pepper
• 2 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon water
• 1 teaspoon Korean red pepper powder

Instructions

1. Mix the flour, salt, and water to make a dough, then cover it with a damp cloth for 30 minutes until soft.
2. Roll the dough thinly to about 0.3 cm thick and cut into 8 cm rounds, dusting lightly with flour so they do not stick. If using store-bought dumpling wrappers, skip this step.
3. Season the ground beef with the meat seasoning ingredients and let it marinate.
4. Squeeze the tofu tightly in cloth or paper towels to remove excess moisture.
5. Boil the mung bean sprouts in 3 cups of water with 1/2 teaspoon salt for 3 minutes, then squeeze out the water and chop finely.
6. Wash the chives and chop them finely to about 0.3 cm lengths.
7. Mix the soy sauce and the remaining dipping sauce ingredients to make cho-ganjang.
8. In a large bowl, combine the beef, tofu, mung bean sprouts, and chives. Add the chopped scallion, minced garlic, sesame oil, salt, and black pepper, then knead well to mix.
9. Place a dumpling wrapper on your palm, brush the edge with water, add filling, and fold into a half-moon shape, pressing firmly to seal out air.
10. Steam the dumplings in a steamer over boiling water for 20 minutes.
11. Serve the mandu with the dipping sauce.