Pork and Kimchi Dumplings

How to Make the Filling

1. In a bowl, combine the ground pork, diced onions, kimchi, green onions, egg, and sesame oil. Mix to combine.

How to Fold the Dumplings

1. Either by dipping the edges of the wrapper in water, or using a wet finger, wet the edge of half the wrapper.
2. Place about 1 to 1.5 tablespoons of filling into the centre of the dumpling wrapper.
3. Fold the wrapper in half.
4. Start pleating the potstickers by pinching the wrapper starting from the left side – use your index finger and thumb to gather a pleat and seal it to the right.
5. Hold down the pleat with your left thumb and pinch a new pleat with your right hand.

How to Pan Fry the Dumplings

1. In a large non-stick pan, add in half a tablespoon of oil on medium heat.
2. Add in the dumplings and let the bottoms crisp up, around 2-3 minutes.
3. Carefully add in 1/4 cup of water into the pan and quickly place the lid on. There will most likely be some splash back so be very careful. I have the lid in front of me, close to the pan, gently add the water and quickly close the lid on top!
4. Let the potstickers cook for another 5-6 minutes or until the water has evaporated. More time may be needed if your dumpling wrappers are thick. Set aside when done.
5. Repeat the process until all the dumplings are cooked.