In a large mixing bowl, combine the ground beef, minced garlic, grated ginger, soy sauce, and chili paste or fresh chilies. Add sesame oil, chopped scallions, and a pinch of salt and pepper. Mix well for about 2-3 minutes until fully incorporated. Sprinkle in cornstarch or flour to bind the mixture.

Take a dumpling wrapper and place a small spoonful of the beef filling in the center. Wet the edges of the wrapper with a little water to help seal. Fold the wrapper to create a half-moon shape, pressing the edges tightly.

In a large skillet, heat enough vegetable oil over medium-high heat for about 3-5 minutes until hot. Test readiness by dropping in a small piece of leftover wrapper; it should sizzle.

Place the assembled dumpling rolls in the hot oil, frying for 2-3 minutes on each side until golden brown and crispy. Turn carefully for even cooking and adjust the heat as necessary.

Transfer the fried dumpling rolls to a plate lined with paper towels to drain excess oil. Let them cool for a minute before serving with your favorite dipping sauce.