Add flour and salt into a bowl. Pour over water and mix gently to combine. Turn out onto a floured surface and knead until smooth. Wrap in plastic wrap and set aside for 20-30 minutes at room temperature.

Dust your board liberally with potato starch or corn flour. Divide dough into 20 equal portions (approximately 15g each).

Using a small rolling pin, roll out into a rough circle until about 10-11cm in diameter. Repeat with remaining dough balls, dusting with potato starch in between to stop them sticking.

Stack five dumpling wrappers on top of each other and use a 9cm cookie cutter dusted with potato starch to cut them into perfect circles. Repeat with all the wrappers.

In a large bowl add beef mince, chopped kimchi, chives, spring onions, garlic, ginger, soy sauce and sesame oil. Stir well until mixture is sticky in texture.

Scoop approximately one tablespoon of filling into the centre of a dumpling wrapper. Dab one half with water and fold into a semi circle, pressing down to remove any air. Dab the back of one corner with water and fold both corners together, creating a little hat shape. Repeat with remaining filling and wrappers.

Heat water in a fry pan until boiling rapidly. Place mandu into a lined bamboo steamer. You may have to do this in 3-4 batches, depending on the size of your steamer basket. Cover with the lid and place over the boiling water. Steam for 6-8 minutes.

Serve immediately. For a dipping sauce, combine one part soy sauce to two parts black vinegar, a teaspoon of sesame oil, half a teaspoon of chilli flakes and half a teaspoon of roasted sesame seeds.