Kimchi Dumplings


1 pack dumpling wrappers (round-shaped)
Oil, for pan-frying
150 ml water, for steaming
Chinese black vinegar or Japanese ponzu, for dipping

For the Filling:

8 oz ground pork
4 oz shelled and deveined shrimp, cut into small pieces
2 oz kimchi, squeeze and discard the excess kimchi juice and then finely sliced
1 heaping teaspoon grated ginger
1 tablespoon chopped scallion
2 tablespoons soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon sesame oil
3 dashes white pepper
Pinch of salt