Keep the flour in a medium bowl. Add the water in a exact stream, stirring till a raggy dough forms. Turn the dough out onto a piece floor and knead till soft, 5 minutes. Sprinkle the dough with flour, screen loosely with plastic wrap and let stand for quarter-hour.
In a gigantic bowl, knead the pork with the kimchi, ginger, garlic, egg and salt.
Line a baking sheet with wax paper and sprinkle with flour. Quarter the dough. On a floured work floor, roll every bit correct into a 12-slide rope. Decrease each rope into 12 items and roll into balls; sprinkle with flour. Roll out 6 balls at a time to three 1/2-slide rounds; brush off the excess flour. Spoon 1 tablespoon of the filling onto the heart of every round. Explain up the perimeters of the wrapper; press and pleat the perimeters to seal in the filling. Seize each dumpling by the pleated edge, switch to the baking sheet and press down lightly to flatten.
In a nonstick skillet, warmth 2 tablespoons of the oil. Set up up half of the dumplings in the skillet, pleated edge up. Put together dinner over high warmth till the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, screen and cook dinner till the filling is cooked thru, 5 minutes. Uncover and cook dinner till the bottoms are smartly browned, 1 minute; switch to a plate. Put together dinner the final dumplings and back.
Freeze the uncooked dumplings on a floured baking sheet. Retailer in a plastic procure for up to 1 month. Put together dinner from frozen.
Dumpling Dipping Sauce.