In a bowl, mix the ground meat with minced ginger, garlic, scallions, soy sauce, sesame oil, 2 tablespoons of chicken broth, and 1 teaspoon cornstarch. Season with salt and pepper. Mix until just combined.

Place a wrapper in your palm. Spoon about 1 tablespoon of filling into the center. Wet the wrapper edge with water, then pleat and seal to form a tight pouch. Keep shaped dumplings on a tray lined with parchment.

Line a steamer basket with parchment or cabbage leaves to prevent sticking. Arrange dumplings so they don’t touch.

Bring water to a boil in the pot beneath the steamer. Steam the dumplings for 10–12 minutes until the filling reaches safe internal temperature.

In a small saucepan over medium heat, whisk together gochujang, heavy cream, and 2–3 tablespoons chicken broth. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry. Pour the slurry into the sauce, whisking until smooth and slightly thickened (2–3 minutes).

Transfer steamed dumplings to a warmed platter. Drizzle the warm gochujang cream over them or serve it on the side for dipping.