Easy Seared Pork Dumplings in Broth

In a bowl, combine flour, water, and 0.5 tsp salt; mix with a wooden spoon until the dough forms into a sticky ball. Add more flour as needed and knead by hand until soft and pliable. Wrap in plastic wrap and let it rest for 1 hour at room temperature.

In another bowl, mix pork, green onions, chives, garlic, ginger, 2 tbsp soy sauce, 4 tsp salt, 2 tsp gochugaru, sesame oil, and black pepper using two forks until just combined. Cover the bowl with plastic wrap and refrigerate until ready to use.

In a separate bowl, whisk vinegar, 3 tbsp soy sauce, and 1 tsp gochugaru into chicken broth; set aside.

Divide dough into 4 pieces. Roll 1 piece into a rope about the thickness of your thumb; flatten it into a long, thin band about 3 inches wide using a rolling pin, adding flour only as needed. Flip it over, brush the top with water, and dust with flour.

Place about 1/4 pork filling along the middle of the dough band using moistened fingers. Fold the entire length of dough over the pork filling, pressing to seal. Trim excess dough if desired, then roll the seam side underneath and cut into 16 pieces using your hand or a bench scraper. Repeat with remaining dough and filling.

In a pan, heat oil over high heat. Cook dumplings in batches, seam-side up, until golden brown (about 1-2 minutes per side). Add a portion of broth, bring to a boil, then cover and cook until pork is no longer pink (about 3 minutes).

Serve dumplings with remaining broth in bowls.