Blanch Hmong bean sprouts for about 1 minute in boiling water, then transfer to a bowl of ice water to rest, drain and then chop.

Finely chop all remaining vegetables, place chopped cabbage in a small bowl with 1 tsp salt added, then squeeze out extra moisture once it has sat for about 2-3minutes. 

Using either cheese cloth or a nut-milk bag, squeeze the tofu to remove excess water. 

Combine scallions, chives, sprouts, onion, cabbage, tofu, and ground beef in large bowl and mix with a large spoon.

Add 1 tbsp flour, ½ tsp black pepper, 20g soy sauce, 20g sesame oil, 5g sugar, 30g garlic, 7g ginger, and 2 egg yolks, stir to combine.

Making one at a time: use your finger to lightly apply a thin layer of egg white to the outer ¼ inch of the dumpling wrapper, then using a small spoon (about 1 tbsp) scoop up some filling and place into the center of your dumpling wrapper, then fold over and use your fingers to pinch the edges together.  Repeat with the rest of the wrappers.

Steam for 8-10 minutes in a bamboo steamer (18-20min from frozen) or pan fry with 1 tbsp oil until golden brown.  Enjoy with your choice of dipping sauce or on their own.