Squash Manti With Gochujang Onions

Ingredients

• For the filling
• 1/2 large yellow onion, fine-diced
• 4 cups winter squash or pumpkin (approximately 1 large or 2 small kabocha, preferred for its sweetness), peeled and cut into 1-inch cubes
• 2 cups Russet potatoes (approximately 1 large or 2 small potatoes), peeled cut into 1-inch cubes
• 1 pound vegan ground beef (I like Meatless Farm Co. or Impossible), defrosted but not cooked; or extra-firm tofu, pressed and crumbled
• 2 tablespoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup toasted sesame oil
• 1 teaspoon ground coriander
• 1 teaspoon Uzbek or Afghan wild cumin seeds, or ground cumin
• 2 garlic cloves, minced
• For the dough & topping
• 1 large egg
• 2 teaspoons kosher salt, divided
• 1 tablespoon melted butter or vegetable oil
• 6 cups all-purpose flour
• 1/2 large yellow onion, thinly sliced
• 1 tablespoon toasted sesame oil
• 2 teaspoons gochujang
• 2 scallions, green and white parts sliced thinly
• 3 tablespoons toasted sesame seeds
• 1 cup full-fat Greek yogurt or sour cream

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