Pan-Fried Beef and Scallion Dumplings

Whisk together soy sauce, gochujang, vinegar, garlic, ginger, sugar, and 1 1/2 teaspoons of the sesame oil in a medium bowl; reserve 1 1/2 tablespoons of mixture. Add beef and scallions to remaining soy sauce mixture; stir to combine.

Heat canola oil in a small skillet over medium until hot, about 3 minutes. Add red pepper; remove from heat. Let stand 5 minutes. Whisk in reserved 1 1/2 tablespoons soy sauce mixture.

Working with 1 wrapper at a time, place wrapper on a work surface (keep remaining wrappers covered to prevent drying). Moisten edges of wrapper with water, and spoon about 1 tablespoon of the filling into center. Bring 2 opposite corners together; pinch points together to seal. Bring remaining 2 corners to center; pinch to seal. Pinch 4 edges together to seal. Place dumpling on a baking sheet lined with parchment paper. Repeat with remaining wrappers and filling.

Heat a large nonstick skillet over medium-high. Add 2 teaspoons of the sesame oil; swirl to coat. Arrange 12 dumplings in skillet; cook until well browned on bottom, about 2 minutes. Add 1/3 cup water to skillet; cover, and cook 4 minutes. Uncover, and cook 1 minute, or until liquid evaporates. Transfer dumplings to a plate, and cover to keep warm. Repeat procedure with remaining 2 teaspoons sesame oil, remaining 12 dumplings, and remaining 1/3 cup water. Drizzle dumplings with crushed red pepper oil mixture, and sprinkle with scallions and sesame seeds.