• 30 dumpling skins
• 1 egg, beaten

For the filling

• 3 spring onions (scallions), finely chopped
• 3 garlic cloves, crushed
• 5 ml/1 tsp finely grated fresh root ginger
• 5 ml/1 tsp mirin or rice wine
• 90 g/3½ oz/scant ½ cup minced (ground) beef
• 90 g/3½ oz firm tofu
• 90 g/3½ oz Korean chives, finely chopped
• ½ onion, finely chopped
• 30 ml/2 tbsp soy sauce
• 30 ml/2 tbsp sesame oil
• 15 ml/1 tbsp sugar
• 15 ml/1 tbsp salt
• 10 ml/2 tsp ground black pepper

For the dipping sauce

• 60 ml/4 tbsp dark soy sauce
• 30 ml/2 tbsp rice vinegar
• 5 ml/1 tsp Korean chilli powder

1. To make the dipping sauce, mix the soy sauce, rice vinegar and chilli powder in a small serving bowl.
2. To make the filling, put the chopped spring onions, garlic, grated ginger, mirin or rice wine and minced beef into a large bowl and mix well. Leave to marinate for 15 minutes.
3. Meanwhile, drain off any excess liquid from the tofu then crumble it into a bowl. Add the chopped chives to the seasoned beef, with the tofu and remaining filling ingredients. Mix together thoroughly.
4. Take a dumpling skin and brush with a little beaten egg. Place a spoonful of the stuffing in the middle and fold into a half-moon shape, crimping the edges firmly to seal. Repeat with the other dumpling skins. Place them in a steamer over a pan of boiling water and cook for 6 minutes. Alternatively cook the dumplings in boiling water for 3 minutes. Arrange on a serving dish and serve with the soy dipping sauce.