Tofu, Pork, Beef and Chive Dumpling Filling

Source 

Dumplings with Tofu, Pork, Beef and Chives

Ingredients

• 8 ounces medium-firm tofu
• 8 ounces ground pork
• 8 ounces ground beef
• 2 cups buchu (Korean garlic chives), finely chopped
• 1/2 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 large egg
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon salt
• 1 teaspoon white or black pepper

Method

1. Drain the tofu: Tofu usually comes in 16-ounce blocks. You will use half of it. Reserve the other half in the fridge for another use. Place the tofu on a cheese cloth or flour sack towel.
2. Loosely break it up into small pieces using your fingers. Wrap the cloth or towel around the tofu tightly and squeeze out as much of the liquid as possible.
3. Leave the tofu in the cloth and set it in a colander for 10 to 15 minutes to make sure it’s drained well.
4. In a large bowl, add the tofu, pork, beef, buchu, onions, garlic, ginger, egg, soy sauce, sesame oil, salt, and black pepper. Stir until combined well.