Pork-and-Kimchi Dumplings

1. 1

   Put the flour in a medium bowl.

2. 2

   Add the water in a steady stream, stirring until a raggy dough forms.

3. 3

   Turn the dough out onto a work surface and knead until smooth, 5 minutes.

4. 4

   Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 15 minutes.

5. 5

   In a large bowl, knead the pork with the kimchi, ginger, garlic, egg and salt.

6. 6

   Line a baking sheet with wax paper and sprinkle with flour.

7. 7

   Quarter the dough.

8. 8

   On a floured work surface, roll each piece into a 12-inch rope.

9. 9

   Cut each rope into 12 pieces and roll into balls; sprinkle with flour.

10. 10

    Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour.

11. 11

    Spoon 1 tablespoon of the filling onto the center of each round.

12. 12

    Bring up the sides of the wrapper; press and pleat the edges to seal in the filling.

13. 13

    Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.

14. 14

    In a nonstick skillet, heat 2 tablespoons of the oil.

15. 15

    Arrange half of the dumplings in the skillet, pleated edge up.

16. 16

    Cook over high heat until the bottoms are lightly browned, 2 minutes.

17. 17

    Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes.

18. 18

    Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate.

19. 19

    Cook the remaining dumplings and serve.

* Per serving · 4 servings · Values may vary.