Korean Style Chicken and Vegetable Dumplings (Mandu)

In a large bowl, combine the ground chicken, chopped cabbage, carrot, onion, garlic, ginger, green onions, soy sauce, sesame oil, rice vinegar, sugar, black pepper, and gochujang (if using). Mix well with your hands until all ingredients are thoroughly combined.

Place a small amount (about 1 tablespoon) of the filling in the center of a dumpling wrapper.

Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half to form a half-moon shape, pressing firmly to seal the edges. You can create pleats along the edge for a more decorative look. Repeat with remaining wrappers and filling.

**Steaming:** Bring a pot of water to a boil. Place the dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Steam for 10-12 minutes, or until the dumplings are cooked through.

**Pan-frying:** Heat cooking oil in a non-stick skillet over medium heat. Arrange the dumplings in the skillet, making sure they are not overcrowded. Cook for 3-4 minutes, or until the bottoms are golden brown. Add about 1/4 cup of water to the skillet, cover, and steam for 5-7 minutes, or until the water has evaporated and the dumplings are cooked through. Remove lid and let bottom crisp a bit more.

Serve immediately with your favorite dipping sauce, such as soy sauce mixed with a splash of rice vinegar and sesame oil.