Kimchi-wangmandu 김치왕만두

Ingredients (for 16 large dumplings)

• ½ pound beef brisket (or pork belly or pork shoulder), ground
• 1 teaspoon worth of ginger, minced
• 3 garlic cloves, peeled and minced
• 2 teaspoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 teaspoon ground black pepper
• 2 ounces dangmyeon (sweet potato starch noodles)
• 1 cup of minced onion (½ a of large onion)
• 1 ½ cups of chopped buchu, (substitute for 8 to 10 chopped green onions)
• 1 cup of kimchi, chopped
• 1/3 cup worth medium firm tofu (100 grams: about 4 ounces)
• 1 teaspoon salt
• vegetable oil
• a little flour to dust your fingers

Dipping sauce:

• 2 tablespoons soy sauce
• 1 tablespoon white vinegar
• ¼ cup worth of chunks of onion
• 1 jalapeño or Korean green chili pepper, chopped
• 1 teaspoon sugar (optional)
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