Directions

1. 1

   In a large bowl, combine 2 1/2 cups flour and 1 teaspoon salt. Gradually add 1 cup water, stirring with a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 15 minutes.

2. 2

   While the dough rests, prepare the filling. In a medium bowl, combine 1 pound ground pork, 3/4 cup chopped kimchi, 1 tablespoon minced ginger, 1 minced garlic clove, and 1 large beaten egg. Mix until just combined.

3. 3

   After resting, divide the dough into 48 equal pieces. Roll each piece into a ball, then flatten and roll each into a 3-inch circle with a rolling pin, dusting with flour as needed.

4. 4

   Place about 1 teaspoon of filling in the center of each wrapper. Fold the wrapper in half to create a half-moon, pressing the edges firmly to seal. For a pleated edge, pinch and fold the sealed edge at regular intervals.

5. 5

   Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Working in batches, place dumplings flat-side down in the pan without crowding. Cook for 2–3 minutes until the bottoms are golden brown.

6. 6

   Add a splash of water to the pan (about 2–3 tablespoons per batch) and immediately cover with a lid. Steam for 5–7 minutes until the water has mostly evaporated and the dumplings are cooked through. The pork filling should reach an internal temperature of 160°F.

7. 7

   Remove the lid and continue cooking for 1–2 minutes if needed to crisp the bottoms. Transfer to a serving plate and repeat with remaining batches. Serve hot.