CC license  

4 packs wanton skin (rounds), 
450 gm (1 lb) ground beef    

 1 cup kimchi*, 
1 bunch bu chu (Korean chives)**    
 1/2 onion, finely chopped, 
3 green onions, finely chopped    
 3 tbsp minced garlic, 
2 tbsp soy sauce    
 2 tbsp sesame oil, 
1 tbsp sugar, 
 2 tsp ground pepper, 
1 tsp juice of ginger    
 1 egg, beaten (to seal wanton skin)    
 cho kan jang (soy sauce with rice vinegar)    
 4 tbsp soy sauce, 
2 tbsp rice vinegar
 1 tsp gochugaru (Korean chili powder)- optional

Wash kimchi lightly to reduce excess spicyness if required and squeeze the water out.
Chop finely.
Wash chives and chop into 1/8 inch pieces.

In a large bowl, add everything, mix well to combine.
Put some egg around the wanton skin, take about 1/2 tbsp of filling 
and fold into a half moon shape.
Seal the edge in a ruffled pattern using your fingers.

Boil a big pot of water, add dumplings, bring to a boil, reduce to medium heat.
Cook for 3-4 minutes until translucent.
Drain, serve with cho kan jang (soy sauce with rice vinegar).
You can add blanched bean sprouts, chopped zucchini and mushrooms etc...
If you like pork, chicken or turkey instead, use them.

Finely chopped ginger maybe used if preferred to chunky style.