Crispy Kimchi and Pork Dumpling Pancakes

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This recipe is from Food & Wine Magazine and it is amazing!! I made a couple modifications; I added more kimchi and green onion, omitted the tofu and upped the amount of pork.

Dipping Sauce:
1/4 c soy sauce
1 TBSP white vinegar
1/2 TBSP gochugaru (Korean chile powder) or crushed red pepper
1 tsp sesame seeds
1 TBSP sugar

DUMPLINGS
10 oz ground pork
6 scallions, minced
1/2 c drained kimchi
3 garlic cloves
1 inch piece peeled ginger
1 egg, lightly beaten
1 TBSP soy sauce
1 tsp kosher salt
30 round wonton wrappers
1 1/2 TBSP cornstarch
3 TBSP canola oil

MAKE THE DIPPING SAUCE Mix all of the ingredients until the sugar dissolves.

MAKE THE DUMPLINGS In a food processor combine kimchi, garlic, and ginger until finely chopped. Mix all of the ingredients except the wrappers, cornstarch and oil. Arrange 4 wrappers on a work surface; keep the rest covered with a damp paper towel. Brush the edges of the wrappers with water and drop 1 TBSP of the filling in the centers. Fold over one side of the wrapper to form a half moon, pressing the edges together. Transfer to a parchment-lined baking sheet and cover with plastic wrap; assemble the remaining dumplings.

In a bowl, stir the cornstarch with 1 cup plus 2 tablespoons of water.

Heat 1 TBSP of the oil in an 8-inch nonstick skillet. Arrange 10 dumplings around the edge of the skillet, overlapping slightly (there should be almost no empty space). Cook over moderate heat until golden on the bottom, about 3 minutes. Drizzle one-third of the slurry over and around the dumplings, cover the skillet and cook for 1 minute. Uncover and cook until the dumplings are cooked through and the slurry forms a thin crust, 4 minutes. Carefully invert the dumpling pancake onto a plate. Repeat to make 2 more pancakes. Serve with the dipping sauce.

Makes 3 large pancakes.