Crispy-Skirt Kimchi Pork Potstickers

Method

1. Squeeze the kimchi hard to remove its juice and chop it finely. Wrap the tofu in a cloth, squeeze out the water and crumble it. Thinly slice the scallions.

   Add in this stepWell-fermented napa cabbage kimchi 140 gFirm tofu 80 gScallions 2

2. Put the pork, kimchi, tofu, scallions, garlic, gochugaru, soy sauce, sugar and sesame oil in a bowl and mix in one direction for 3 min until sticky.

   Add in this stepGround pork 180 gMinced garlic 1 tspKorean chili flakes (gochugaru) 1 tspSoy sauce 2 tspSugar 1 pinchToasted sesame oil 2 tsp

3. Put about 1 tbsp (18 g) of filling in the center of a wrapper, fold it in half and seal, making 3 or 4 pleats on one side only. Tap each dumpling on the board to flatten its base so it stands up in the pan. This takes about 18 min.

   Add in this stepRound dumpling wrappers (store-bought) 20

4. Whisk the skirt water and flour in a small bowl until smooth with no lumps. Stir again just before pouring.

   Add in this stepWater for the skirt 120 mlFlour for the skirt 1½ tsp

5. Heat the oil in a 28 cm nonstick pan (if it says ×2, split everything in half and cook twice). Arrange the dumplings flat side down in a tight circle and fry over medium heat for 2 min until the bottoms are light golden.

   Add in this stepVegetable oil 1½ tbsp

   medium heat

6. Pour the flour water in between the dumplings; it will hiss and bubble (cover at once, it spits). Steam over medium heat for 7 min until the water has nearly gone and the wrappers look translucent. Uncover, turn down to medium-low heat and fry for 2 min more until the skirt is golden, crisp and slides when you shake the pan.

   medium heat→medium-low heat

7. Put a plate larger than the pan on top, hold the handle and plate together and flip in one move (use a towel or oven glove, the pan is hot). Mix the soy sauce, rice vinegar and gochugaru for the dip and serve.

   Add in this stepSoy sauce 1 tbspRice vinegar 1 tbspGochugaru for the dip 1 pinch