Directions

1. 1

   In a large bowl, combine flour and kosher salt. Make a well in the center and add egg whites. Gradually pour in warm water while mixing with your hands until a shaggy dough forms. Knead for 8-10 minutes until the dough becomes smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

2. 2

   While dough rests, prepare the beef filling. Heat vegetable oil in a skillet over medium-high heat. Add minced garlic and ginger, stirring for 30 seconds until fragrant. Add ground beef and cook, breaking it apart with a spoon, until browned and cooked through (internal temperature of 160F), about 8-10 minutes.

3. 3

   Drain any excess fat from the cooked beef. Stir in soy sauce, rice vinegar, sesame oil, and red pepper flakes. Mix well and let cool completely, about 10 minutes.

4. 4

   Divide rested dough into 42 equal pieces, rolling each into a small ball. Dust a work surface lightly with flour. Using a rolling pin or your hands, flatten each ball into a thin 3-inch circle, keeping unused dough covered with a damp cloth.

5. 5

   Place 1 tablespoon of cooled beef filling in the center of each wrapper. Fold the wrapper in half and seal the edges by pressing firmly with your fingers, creating a crescent or pouch shape. Ensure edges are completely sealed to prevent filling from leaking.

6. 6

   Heat vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, place dumplings flat-side down in the hot oil. Pan-fry for 2-3 minutes until the bottom is golden brown and crispy.

7. 7

   Add water to the skillet (careful of sputtering), reduce heat to medium, and cover with a lid. Steam for 5-6 minutes until the water is mostly absorbed and the dumplings are cooked through.

8. 8

   Remove lid and increase heat to medium-high for 1-2 minutes to re-crisp any remaining moisture from the bottoms. Transfer to a serving plate and serve hot with soy sauce or chili oil for dipping.