Korean Shrimp Mandu (Chunky Shrimp and Pork Dumplings)

Pat 200 g chopped shrimp dry, then chop it coarsely so some pieces stay chunky.

Finely chop 50 g garlic chives and 60 g onion so the filling seals easily without tearing the wrappers.

In a bowl, combine 100 g ground pork, shrimp, chives, onion, and 1 tsp minced garlic.

Add sesame oil, salt, and black pepper, then mix just until slightly sticky without crushing the shrimp pieces.

Place a modest spoonful of filling in the center of each of the 25 wrappers.

Lightly moisten the edges with water, press out trapped air, and seal firmly into half-moons so they do not open while cooking.

For steaming, bring the water to a boil first, then arrange the dumplings so they do not touch.

Steam over medium-high heat for 12 minutes, until the wrappers look translucent and the filling feels firm.

For pan-frying, coat the pan lightly with oil and preheat over medium heat.

Cook the dumplings until the bottoms turn golden and crisp, lowering the heat slightly if they darken before the filling heats through.

After cooking, do not stack the dumplings right away.

Let steam escape for a moment so the wrappers stay intact, then serve warm with a soy-vinegar dip, adding chopped cheongyang chili if you want heat.