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Put the flour in a medium bowl. Add the water in a steady stream.
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Turn the dough out onto a work surface and knead until smooth.
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In a large bowl, knead the pork with the kimchi, ginger, garlic, egg and salt.
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Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope.
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Cut each rope into 12 pieces and roll into balls; sprinkle with flour.
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Roll out 6 balls at a time to 3 1/2-inch rounds; brush off the excess flour.
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Spoon 1 tablespoon of the filling onto the center of each round.
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Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Lift each dumpling by the pleated edge, transfer to the baking sheet and press down lightly to flatten.
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In a nonstick skillet, heat 2 tablespoons of the oil. Arrange half of the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned.
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Add 1/2 cup of water, cover and cook until the filling is cooked through. Uncover and cook until the bottoms are well browned.
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