Mix wheat flour and salt

Add the water gradually and knead until the dough is smooth and all the flour is absorbed by the water

Take the dough onto a board and knead until gluten forms a flexible and elastic dough

Let the dough rest for at least 30 minutes

Prepare the kimchi filling while the dough is resting

When the kimchi filling is ready, roll the dough into a sausage shape and cut it into suitable pieces, which are then formed into balls and rolled out into pancakes with a diameter of 7-10 cm. Use flour on the board to prevent the dough from sticking

As soon as a pancake is ready, the kimchi filling is placed inside and the dough is formed around the filling into a dumpling

The dumplings are fried in a pan until the bottom is crispy, then water is added to the pan and a lid is placed on top, allowing them to steam until done.

Served with a spicy dressing made with 15 g soy sauce, 15 g rice vinegar, 10 g gochugaru chili flakes, and 5 g brown sugar.

Heat the rapeseed oil in a wok and add carrot, spring onion, and kimchi, season with salt and pepper, and fry everything for ≈5 min.

Add soy sauce to glaze the dish and continue frying for 1 min.

Fry tofu or meat briefly and mix it with the kimchi vegetables

Season with soy sauce, sugar, salt, and pepper

Place the filling in the dumpling pancake and fold it into a dumpling

The dumplings are fried in a pan until the bottom is crispy, then water is added to the pan and a lid is placed on top, allowing them to steam until done.