• Combine all ingredients but the wrappers by hand in a bowl.
• Spoon 1 tablespoon (12 grams) of filling into each wrapper. Then wet one inner side of the wrapper, fold over and adhere to the dry edge to seal. Make sure there are no gaps in the seal.
• Lay the dumplings on a baking sheet, making sure they do not touch.
• For any dumplings that will not be eaten right away, place them on a baking sheet in the freezer. Once frozen, transfer dumplings to a ziplocked bag to store.
• Here are three ways to cook the dumplings:

Boil

• Bring a pot of water to a boil then add dumplings. They should sink to the bottom at first then float to the top. They will be ready to eat in 10 to 12 minutes.

Fry

• Heat 2 tablespoons (29.6 milliliters) of oil in a pan on medium to medium-high heat and brown dumplings on all sides. Then add 4 tablespoons (59.1 milliliters) of water and cover with a lid. Steam on low-medium heat for 8 to 10 minutes or until all water has evaporated.

Soup

• In a pot, combine water, a dashi pack (bought from the Korean market, but you can also use beef stock), 1 to 2 tablespoons (8.4 to 16.8 grams) minced garlic and ½ an onion, sliced. Season with salt and soy sauce to taste. Bring to a boil.
• Add dumplings and cook 10 minutes. Add Korean sliced rice cakes and cook 1 minute. Top with green onions, black pepper and sesame seeds.

Optional garnish:

• Separate egg whites from the yolk and fry each one individually. Then thinly slice and garnish soup with them.