Spicy Beef and Kimchi Dumplings

Make the Filling

1. In a medium bowl, combine the ground beef, chopped kimchi, gochujang, chopped scallions, minced garlic, grated ginger (if using), soy sauce, sesame oil, and black pepper.
2. Mix thoroughly with your hands or a spoon until all ingredients are well incorporated. Do not overmix.

Assemble the Dumplings

1. Prepare a small bowl of water. Take one dumpling wrapper and place about 1 teaspoon of filling in the center.
2. Dip your finger in water and moisten the edge of half the wrapper.
3. Fold the wrapper in half, creating a half-moon shape, and press the edges firmly to seal. You can also create pleats along the edge for a decorative finish and a more secure seal.
4. Place the assembled dumpling on a lightly floured surface or a baking sheet lined with parchment paper, ensuring they don't touch each other.
5. Repeat with the remaining wrappers and filling.

Cook the Dumplings

1. To boil: Bring a large pot of water to a rolling boil. Carefully add dumplings, ensuring not to overcrowd the pot. Stir gently to prevent sticking. Cook for 5-7 minutes, or until they float and the filling is cooked through. Drain well.
2. To pan-fry (potstickers): Heat 1-2 tablespoons of vegetable oil in a non-stick skillet over medium-high heat. Arrange dumplings in a single layer. Cook for 2-3 minutes until the bottoms are golden brown. Carefully add about 1/2 cup of water to the skillet and immediately cover. Steam for 6-8 minutes, or until the water has evaporated and the dumplings are cooked through. Remove lid and continue cooking for another minute to crisp up the bottoms.