King-size kimchi dumplings (Kimchi-Wangmandu: 김치왕만두)

English name: King-size kimchi dumplings
Korean name: 김치왕만두
Romanized: Kimchi-wangmandu

Ingredients (for 16 large dumplings)

½ pound beef brisket (or pork belly or pork shoulder), ground
1 teaspoon worth of ginger, minced
3 garlic cloves, peeled and minced
2 teaspoons soy sauce
1 tablespoon sugar
1 tablespoon sesame oil
1 teaspoon ground black pepper
2 ounces dangmyeon (sweet potato starch noodles)
1 cup of minced onion (½ a of large onion)
1½ cups of chopped buchu, (substitute for 8 to 10 chopped green onions)
1 cup of kimchi, chopped
⅓ cup worth medium firm tofu (100 grams: about 4 ounces)
1 teaspoon salt
vegetable oil
a little flour to dust your fingers

Dipping sauce:

2 tablespoons soy sauce
1 tablespoon white vinegar
¼ cup worth of chunks of onion
1 jalapeño or Korean green chili pepper, chopped
1 teaspoon sugar (optional)