Korean Meat Mandu (Pork and Beef Dumplings with Tofu Filling)

Wrap 100 g tofu in a clean cloth and squeeze until it feels dry and crumbly.

Finely mince 80 g onion and 40 g green onion under 0.5 cm, then press them with paper towels to reduce excess moisture.

Put 200 g ground pork, 100 g ground beef, tofu, the minced vegetables, and 1 tbsp minced garlic in a bowl.

Add 1 tbsp soy sauce, 1 tbsp sesame oil, 0.5 tsp salt, and 0.25 tsp black pepper.

Knead the filling in one direction for about 3 minutes with a hand or sturdy spatula.

Stop when it turns sticky, pulls together, and clings to the side of the bowl, which helps keep juices inside during cooking.

Place 1 tbsp filling in the center of each of the 30 wrappers.

Moisten the edge lightly with water, fold into a half moon, and make 8 to 10 pleats while pressing out trapped air so the seams do not open.

For steaming, line the steamer with oiled parchment and arrange the dumplings with space between them.

Once the water boils, reduce to medium heat and steam about 15 minutes, until the wrappers look slightly translucent and the filling is firm.

After steaming for 15 minutes, split the thickest dumpling and check that the filling is cooked through with no pink remaining.

Serve when the wrapper is translucent and the filling is fully cooked.