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1
Put the flour in a medium bowl.
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2
Add the water in a steady stream, stirring until a raggy dough forms.
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3
Turn the dough out onto a work surface and knead until smooth, 5 minutes.
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4
Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 15 minutes.
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5
In a large bowl, knead the pork with the kimchi, ginger, garlic, egg and salt.
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6
Line a baking sheet with wax paper and sprinkle with flour.
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7
Quarter the dough.
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8
On a floured work surface, roll each piece into a 12-inch rope.
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9
Cut each rope into 12 pieces and roll into balls; sprinkle with flour.
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10
Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour.
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11
Spoon 1 tablespoon of the filling onto the center of each round.
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12
Bring up the sides of the wrapper; press and pleat the edges to seal in the filling.
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13
Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.
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14
In a nonstick skillet, heat 2 tablespoons of the oil.
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15
Arrange half of the dumplings in the skillet, pleated edge up.
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16
Cook over high heat until the bottoms are lightly browned, 2 minutes.
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17
Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes.
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18
Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate.
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19
Cook the remaining dumplings and serve.
