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1
In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned.
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2
In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.
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3
Line a large baking sheet with parchment paper.
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4
In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper.
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5
Using your hands, mix the dumpling ingredients thoroughly.
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6
Place 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap.
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7
Lightly moisten the edges of the gyoza wrappers with water.
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8
Place a level tablespoon of the ground pork and kimchi filling on one side of each wrapper and fold in half to form half-moons.
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9
Press the edges of the wrapper firmly to seal, making pleats for decoration.
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10
Lift each dumpling by the pleated edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet.
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11
Repeat with the remaining gyoza wrappers and pork and kimchi filling.
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12
In a large, nonstick skillet, heat 1 tablespoon of the oil.
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13
Add half of the pot stickers to the skillet, flattened side down.
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14
Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes.
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15
Transfer to a serving platter and keep warm.
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16
Wipe out the skillet and repeat with the remaining oil, pot stickers and water.
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17
Serve with the dipping sauce on the side.
